Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based products-Reference-Cited by-同舟云学术

Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based products

Published:2021 Issue:16 Volume:12 Page:7527-7545
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Miraji Kulwa F.¹²^ORCID,Linnemann Anita R.²,Fogliano Vincenzo²^ORCID,Laswai Henry S.³,Capuano Edoardo²^ORCID

Affiliation:

1. Tanzania Agricultural Research Institute, Ifakara Centre, Ifakara, Tanzania

2. Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands

3. Mwenge Catholic University, Moshi, Tanzania

Abstract

Dry heating reduces both protein and starch digestibility while improves vitamin and mineral content with respect to raw and cooked immature rice.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01240A

Reference79 articles.

1. Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages

2. Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food

3. Effects of wheat maturation stage and cooking method on physical and chemical properties of firiks

4. Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho

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