Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells.

Phytate chelates iron (Fe) and zinc (Zn) in wheat. A multifactorial experiment showed that hydrothermal processing (45-60 °C, pH 4.0-6.

The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractions.

The texture of potato mash significantly influences consumer satisfaction. We here investigated the impact of blanching and different methods thereof on the texture and extractable extracellular fractions (EEFs) of potato mash when extracted with water or with dimethyl sulfoxide (DMSO) to seek determining factors of potato mash texture. Mashes prepared from potatoes blanched in 2.

Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zein.

Maize zein based nanoparticles (ZNPs) can have applications as food dispersion stabilizers. It has not been documented to what extent the used zein isolation method and conditions thereof impact the structure and functionality of nanoparticles (NPs) based thereupon. Here, zein extracted from maize flour on lab scale (LS-zein) was compared with a commercial zein powder (CS-zein).

Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structure.

Starch is the main source of dietary energy for humans. In order to understand the mechanisms governing native starch in vitro digestion, digestion data for six starches [wheat, maize, (waxy) maize, rice, potato and pea] of different botanical sources were fitted with the most common first-order kinetic models, i.e.

The particle sizes of milled wheat fractions affect the starch digestibility and quality parameters of wire-cut cookies made thereof.

Slow digestion of starch is linked to various health benefits. The impact of wheat particle size on starch digestibility and quality of wire-cut cookies was here evaluated by including four soft wheat fractions [ flour (average diameter, 83 μm), fine farina (643 μm), coarse farina (999 μm) and bran (1036 μm)] in the recipe. The susceptibility of starch in these fractions to digestion decreased with increasing particle size, resulting in a 76% lower digestion rate for coarse farina than for flour as found with the single first-order kinetic model.