Impact of different organic acids on heat-moisture treated potato starch for enhancing prebiotic potential.

This research verified the in vitro digestive properties of potato starch modified with citric acid (CA), malic acid (MA), and tartaric acid (TA), and evaluated its prebiotic potential. The resistant starch (RS) content in CA- or MA-modified starch was greater than that in native starch. Furthermore, after cooking, all modified starches exhibited an increase in RS content by 2.

Effects of clove bud oil on the physicochemical properties and oxidative stability of canola oil organogels structured by different beeswax contents.

The aim of this study was to investigate the utilization of clove bud oil as fat-soluble antioxidants for retarding lipid oxidation in organogels by structuring canola oil with beeswax at 5, 7.5, and 10% concentration under accelerated oxidation condition. Oil binding capacity and viscoelastic properties were increased with beeswax content, but were not nearly affected by the addition of clove bud oil.

Effect of ultrasound-assisted treatment on meat tenderization for elderly individuals.

This study evaluated the effect of ultrasound using papain and sodium bicarbonate (SC) on meat tenderness to achieve the desired texture for elderly individuals. Meats were immersed in distilled water (DW) or papain (PI), ultrasonically treated with papain (UPI), or ultrasonically treated with papain and SC (UPIS). Response surface methodology was used to optimize the processing conditions with the lowest hardness, and the optimal conditions were determined as follows: 400 U/mL papain, ultrasonic for 30 min, and 4% SC.

Effects of roasting conditions on Korean rice wine () with licorice ().

The present study investigated the effect of roasting process (temperature: 150, 180, and 210 °C; time: 10, 20, and 30 min) of licorice on the browning index (BI), total flavonoid content (TFC), and antioxidant activity for ingredient of . The antioxidant activity was measured by assaying DPPH radical scavenging activity (DPPH·IC) and Trolox equivalent antioxidant capacity (TEAC). In addition, the quality characteristics of with different amount (0%, 6%, 12%, and 18%) of roasted licorice extract (RLE) were measured comparison to un-roasted licorice extract (ULE).

Effect of different pH conditions on the in vitro digestibility and physicochemical properties of citric acid-treated potato starch.

The objective of this study was to investigate the influence of citric acid (CA) treatment (10, 20, and 30% of dry starch weight) under different pH conditions (3.5, 4.5, and 5.

Comparative effects of slowly digestible and resistant starch from rice in high-fat diet-induced obese mice.

The effects of optimized slowly digestible starch (SDS) and resistant starch (RS) from rice starch on weight gain and lipid metabolism in mice (C57BL/6J mice) fed a high-fat diet were investigated. The optimum conditions for SDS were obtained at the pullulanse concentration ( ) of 498 μL, storage temperature) ( ) of 47°C, and A/C cycle ( ) of 5, and for RS, were determined to be 838 μL ( ), 62°C ( ), and a cycle of 3 ( ) using response surface methodology (RSM). Mice fed SDS and RS for 6 weeks showed both significantly decreased weight gain and fat pad weight (<0.

Changes in quality characteristics of tofu with freezing treatment of soybeans.

The aim of this study was to investigate the influence of length of freezing time (-18°C for 5 or 24 h) on the quality characteristics of tofu. The yield and moisture content of tofu obtained from frozen soybean were lower than control tofu. Tofu made from frozen soybeans showed higher hardness, gumminess and chewiness than the control.

Effect of modified dietary fiber extracted from wholegrain wheat on the physicochemical and cake properties.

Dietary fiber (DF) extracted from whole wheat was chemically modified by cross-linking (CL), carboxymethylation (CM), and hydroxypropylation (HP) and their physicochemical properties and baking performance were evaluated. CM contributed to the increase in soluble DF (SDF) contents and water solubility. While CL and HP contributed to the decrease in water solubility as insoluble DF (IDF) contents increased.

Chemical composition and physicochemical properties of barley dietary fiber by chemical modification.

Chemical modification of dietary fiber (DF), extracted from whole grain barley, was carried out to obtain cross-linked (CL) DF, carboxymethyl (CM) DF, and hydroxypropyl (HP) DF. The DF components, physicochemical properties, and subsequent influence on the in vitro digestibility of wheat starch gels were comparatively investigated. The redistribution of fiber components from chemically modified DF was observed.

Rheological and gelation properties of rice starch modified with 4-alpha-glucanotransferase.

Rheological measurements were performed to characterize rice starch modified with 4-alpha-glucanotransferase (4alphaGTase) isolated from Thermus scotoductus, in terms of effects of the enzyme and starch concentration on flow behavior, gel strength, and melting and gelling kinetics of the modified rice starch. Consistency index decreased and flow behavior index increased with the level of enzyme treatment, and at high level of enzyme treatment, it demonstrated Bingham plastic behavior. As the level of enzyme decreased and the starch concentration increased, gelation time decreased and the final gel strength increased significantly.

Structural and biological characterization of aminated-derivatized oat beta-glucan.

beta-Glucan extracted from oats was subjected to reductive amination, producing a cationic beta-glucan derivative of which physiological properties were characterized. The degree of substitution was obtained from elemental analysis, which was 0.48.