Intelligent model and optimization of ultrasound-assisted extraction of antioxidants and amylase enzyme from Gnaphalium affine D. Don.

The study uses ultrasound-assisted extraction to recovery the antioxidant and amylase enzyme from Gnaphalium affine D. Don, namely "chewcut" in Thailand. The study involves two statistical methods: artificial neural networks (ANN) and response surface methodology (RSM) to model and optimize extraction procedure for improving the yield of antioxidant and amylase enzyme activity (AEA).

Assessment of polyphenols in purple and red rice bran: Phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes.

Pigmented Thai rice varieties, including purple (Riceberry) and red (Hommali), are gaining popularity due to their health benefits as a source of polyphenols that may exert a hypoglycemic effect through specific inhibition of amylolytic enzymes. This study determined the free phenolic extract from purple rice bran (PFE) to exhibit notably greater content of phytochemical compounds than did phenolic extracts from red rice bran, whether free (RFE) or bound fractions. This phytochemical content correlated with increased antioxidant activity and strong inhibition capacity against amylolytic enzymes, suppressing the conversion of carbohydrates into glucose.

Insight into the nutritional, physicochemical, functional, antioxidative properties and gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies.

Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.

Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product.

The objective of this study was to analyze the effects of different single or dual physical treatments, including pre-gelatinization (PBF), annealing (ANN), PBF+ANN, and ANN+PBF, on banana flour's characteristics and its application in gluten-free chip production. The study involved determining the color, swelling capacity, solubility, oil absorption index, and pasting properties of both the native and modified banana flour samples. The results showed a significant change in color, particularly in the pre-gelatinized samples.

Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products.

Rice is a staple food and energy source for half the world's population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium-high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties.

Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment.

The aim of this study was to determine the ability to improve the capacity of cold swelling and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. To achieve this, ultrasound powers (U) were varied (30%, 70%, 100%) under the granular cold-water swelling starch (GCWSS) preparation (GCWSS + 30 %U, GCWSS + 70 %U, and GCWSS + 100 %U). The effects of these methods on morphological, pasting properties, amylose content, ratio of 1047/1022 spectra by FTIR, turbidity, freeze-thaw stability, and gel texture were also studied and compared.

Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions.

Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food.

The effects of ultrasound - assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content.

White rice is a major source of carbohydrates, but its high glycemic index makes it unsuitable for diabetics. The objective of this study was to lower the expected glycemic index (eGI) of two white rice cultivars, 'KDML105' (low amylose content) and 'CN1' (high amylose content), using ultrasound, chilling treatments, or the combination of both. Ultrasound was applied by ultrasonic bath with varied amplitude and duration; chilling was performed at 4 °C for 24 h.

Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index.

White rice is classified as having a low to high glycemic index (GI) depending on its amylose:amylopectin ratio. High GI food can be detrimental to diabetics since they can rapidly increase the glucose level in blood during digestion. Instant rice is increasing in popularity and is produced by dehydrating whole grain cooked rice, therefore, to make it more suitable for diabetics, the effect of the processes involved in the production on GI were tested.

Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.

The application of Chinese steamed bun starter dough (CSB-SD) in breadmaking was investigated. The activation of CSB-SD to activate the growth of lactic acid bacteria (LAB) and to increase the number of yeast, prior to making bread, was conducted by mixing CSB-SD with wheat flour and water and then incubating for 24 h. Wheat flour was then substituted by this activated CSB-SD (aCSB-SD) at 10%, 30%, and 50% (w/w) to make bread.