The influence of pasta cooking time on starch digestion and plasma glucose and insulin responses was studied in 12 healthy subjects. During 3 consecutive days, one of three pasta test meals (50 g starch) cooked for 11, 16.5, and 22 min was served to each volunteer in a random order. Hydrogen and methane breath excretion was measured after pasta ingestion; plasma responses were compared with those of an equivalent oral glucose-tolerance test. No significant differences were found between cooking times and plasma indices, orocecal transit time, or incremental hydrogen excretion (delta peak hydrogen). With one exception, pasta meals that were completely absorbed were ingested by methane producers. Postprandial delta peak hydrogen was significantly lower in methane than in nonmethane producers (p less than 0.02). These results point to a lack of influence of cooking time on nutritional characteristics of pasta and suggest that starch malabsorption determined by breath-hydrogen-test criteria may be underestimated in methane producers.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1093/ajcn/51.3.421 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Exploring motivation, goals, facilitators, and barriers to adopt health behaviors at retirement age: a focus group study.
BMC Public Health
January 2025
Department of Psychology, Comillas Pontifical University, Comillas, 3-5, Madrid, 28049, Spain.
Background: This study qualitatively investigates retirement-age adults' perspectives on engaging in health behaviors such as physical activity or a healthy diet, distinguishing facilitators, barriers, goals, and motivations (the two later in line with Self-Determination Theory).
Methods: Two clinical psychologists conducted four focus groups with Spanish adults around retirement age. We conducted inductive and deductive content analysis.
Towards automated recipe genre classification using semi-supervised learning.
PLoS One
January 2025
SSL Lab, Dept. of CSE, Islamic University of Technology, Dhaka, Bangladesh.
Sharing cooking recipes is a great way to exchange culinary ideas and provide instructions for food preparation. However, categorizing raw recipes found online into appropriate food genres can be challenging due to a lack of adequate labeled data. In this study, we present a dataset named the "Assorted, Archetypal, and Annotated Two Million Extended (3A2M+) Cooking Recipe Dataset" that contains two million culinary recipes labeled in respective categories with extended named entities extracted from recipe descriptions.
View Article and Find Full Text PDFProduction of instant cassava () tuber flour for : optimization of process conditions.
J Food Sci Technol
February 2025
Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon.
Unlabelled: Production of instant cassava tuber flour for is an appealing process because of a significant reduction in cooking time, it involves less tedious preparation, the flour has improved odor with a significant increase in shelf life, and is of better quality. However, the optimum cassava fermentation and precooking parameters; two critical unit operations in the process, as well as their effects on the quality and shelf life of the product have not been studied elaborately. The Doehlert design was employed to optimize the fermentation and the precooking processes of cassava () tuber to produce instant flour for .
View Article and Find Full Text PDFEnhancing starch hydrolysis in sweet potato ( (L.) Lam.) through CaCl solution mashing: insights into endogenous amylase activity.
J Food Sci Technol
January 2025
Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti 4748, Ponta Grossa, Paraná 84030-900 Brazil.
Sweet potato ( (L.) Lam.) is a tuber root crop with high economical potential and China is responsible for harvesting roughly 70% of the world production.
View Article and Find Full Text PDFResearch on a new process of reconstituted landess goose steak.
Food Chem X
January 2025
School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, China.
The primary product currently sold from is foie gras, with limited research conducted on the processing of meat, which consequently restricts its added value. Therefore, the objective of this research is to develop a processing technique for reconstituted goose cutlets using meat as the main ingredient, aiming for a compact structure and intact shape after frying. The study examined the effects of compound enzyme quantity, tumbling duration, and molding time on the quality of the reconstituted goose cutlets, utilizing bonding strength, cooking loss rate, color, chewability, adhesiveness, and sensory evaluation as key metrics.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!