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Extrusion-aided interaction of rice starch with whey protein isolate: Synergistic influence on physicochemical properties and in vitro starch digestibility characteristics.
Food Chem
December 2024
Division of Basic Sciences & Humanities, Sher-E-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025 Srinagar, Jammu and Kashmir, India.
Synergistic influence of extrusion conditions and whey protein isolate (WPI) incorporation on glycemic response and physicochemical characteristics of rice starch was studied. Box-Behnken Design was used to evaluate effect of process variables (rice starch:WPI ratio; feed moisture and barrel temperature) on quality characteristics of resistant starch-rich, low GI extruded snacks (RSLG-E). Optimum conditions for development of RSLG-E were WPI:18.
View Article and Find Full Text PDFImpact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana.
Plant Foods Hum Nutr
January 2025
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
Article Synopsis
- Tarhana is a traditional fermented food known for its nutritional benefits and shelf life, and this study explored how adding pea protein isolate (PPI) affects its properties.
- As the amount of PPI increased in tarhana, the protein content rose significantly, reaching over 76% in the highest PPI formulation, and also increased the antioxidant capacity and key polyphenols.
- The study found that PPI not only improved the digestibility of the protein and lowered the glycemic index of tarhana, making it healthier, but also showed potential for enhancing the nutritional profile of this traditional food.
Effect of isoflavone structures on the formation of starch-isoflavone complexes: Experimental and molecular dynamics analysis.
Int J Biol Macromol
January 2025
Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350122, China. Electronic address:
Article Synopsis
- Isoflavones are polyphenols that can create complexes with starch, which helps slow down starch digestion.
- Researchers studied different isoflavones (daidzein, genistein, biochanin A, genistin, and puerarin) to understand how their structures affect starch interactions.
- Findings indicated that daidzein and genistein for more effective complexes with starch, likely due to their smaller size and fewer hydroxyl groups, emphasizing the importance of these structural features in determining starch digestibility.
Maximizing the performance of heat stressed broilers by optimizing starch-to-lipid ratios, digestible amino acid, and metabolizable energy during the finisher phase.
Poult Sci
December 2024
College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada. Electronic address:
This study investigated the effects and interactions among diets formulated to have high starch-to-lipid ratios (S:L), amino acid density [indicated as % digestible lysine (DigLys)], and AME on growth performance and carcass characteristics of heat stressed broilers. A {3,3} simplex lattice design was used to assess relative effects and generate predictive models. Three basal finisher diets were formulated to have the highest S:L ratio (Basal A; 20:1), DigLys (Basal B; 1.
View Article and Find Full Text PDFNet energy of grains for dairy goats differed with processing methods and grain types.
J Anim Sci Biotechnol
January 2025
College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, China.
Background: The diverse types and processing methods of grains intricately influence the sites and digestibility of starch digestion, thereby impacting energy utilization. This study aimed to explore the impact of grain variety and processing methods on the net energy (NE) in dairy goats, analyzing these effects at the level of nutrient digestion and metabolism.
Methods: Eighteen castrated Guanzhong dairy goats (44.
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