Publications by authors named "Yidi Cai"
Article Synopsis
- This study examined how adding supplements like rapeseed oil, wasabi powder, and chili pepper powder affects the properties of cooked rice.
- Results showed that supplemented rice had firmer surfaces, reduced thickness, and lower adhesiveness compared to the control group.
- The analysis indicated increased resistant starch levels and possible formation of amylose-guest molecule complexes, suggesting these supplements might enhance the digestibility of rice starch.
Since hydrothermal treatments can enhance resistant starch (RS) content in rice and provide health benefits when consumed, a less laborious and non-destructive method to determine RS content is needed. Terahertz (THz) spectroscopy is hypothesized as a suitable method to quantify RS content in rice after hydrothermal treatment with its sensitivity for the intermolecular forces increase in the formation of RS. In this study, we first used the traditional in vitro hydrolysis method to determine the content of RS in rice.
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- The study explored how seaweed cellulose (SC) affects metabolic disorders caused by a high fat-sugar diet (HFSD) in mice, highlighting its potential as a dietary intervention.
- Mice treated with SC showed reduced obesity, improved insulin sensitivity, and less liver damage while also restoring gut microbiota balance by increasing beneficial bacteria.
- Higher doses of SC led to a significant rise in beneficial short-chain fatty acids, suggesting that the size and crystallinity of SC particles enhance its prebiotic effects as dietary fiber.
The consumption of raw yam tuber through grated yam "" is a major and popular diet in Japan. However, few studies have been undertaken to evaluate the digestive characteristics of raw yam tubers. This study aimed to fill this gap by investigating the changes in the protein profile, protein and starch digestibility, antioxidant capacity and microstructure of two typical yam tubers (Nagaimo N-10 and Nebaristar) in the Japanese diet, applying a simulated in vitro digestion method.
View Article and Find Full Text PDFThe impact of parboiling on starch digestibility of cooked rice was examined through an in vitro digestion model. Results indicated that the equilibrium starch hydrolysis of polished rice was the highest (86.55%), followed by that of parboiled-polished (83.
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