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Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods.
Food Chem. 2019 Oct 15; 295:646-652.FC

Abstract

The effect of Clitoria ternatea flower (CTE) incorporated into cooked rice using domestic cooking methods on starch digestibility was determined. The incorporation of 1.25% and 2.5% (w/v) CTE caused a reduction in the starch digestibility of cooked rice using an electric rice cooker. In addition, there was significant alteration on the starch digestibility of cooked rice incorporated with 2.5% CTE using a microwave oven. Moreover, CTE significantly reduced the level of rapidly digestible starch and increased the level of undigested starch in cooked rice using an electric rice cooker. In the textural characteristics, the hardness of cooked rice with CTE remained unchanged, whereas a reduction in stickiness of cooked rice with CTE was observed. The sensory evaluation of cooked rice with CTE given by panelists demonstrated a good overall acceptability. Overall, the results show that CTE is a useful ingredient to incorporate with cooked rice for reduction of starch digestibility.

Authors+Show Affiliations

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand.Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), Singapore.Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), Singapore.Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand.Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), Singapore; Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore.Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand.Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand. Electronic address: Sirichai.a@chula.ac.th.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31174808

Citation

Chusak, Charoonsri, et al. "Impact of Clitoria Ternatea (butterfly Pea) Flower On in Vitro Starch Digestibility, Texture and Sensory Attributes of Cooked Rice Using Domestic Cooking Methods." Food Chemistry, vol. 295, 2019, pp. 646-652.
Chusak C, Ying JAY, Zhien JL, et al. Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods. Food Chem. 2019;295:646-652.
Chusak, C., Ying, J. A. Y., Zhien, J. L., Pasukamonset, P., Henry, C. J., Ngamukote, S., & Adisakwattana, S. (2019). Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods. Food Chemistry, 295, 646-652. https://doi.org/10.1016/j.foodchem.2019.05.157
Chusak C, et al. Impact of Clitoria Ternatea (butterfly Pea) Flower On in Vitro Starch Digestibility, Texture and Sensory Attributes of Cooked Rice Using Domestic Cooking Methods. Food Chem. 2019 Oct 15;295:646-652. PubMed PMID: 31174808.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods. AU - Chusak,Charoonsri, AU - Ying,Jowynn Ang Yu, AU - Zhien,Joseph Lim, AU - Pasukamonset,Porntip, AU - Henry,Christiani Jeyakumar, AU - Ngamukote,Sathaporn, AU - Adisakwattana,Sirichai, Y1 - 2019/05/24/ PY - 2019/01/10/received PY - 2019/05/13/revised PY - 2019/05/23/accepted PY - 2019/6/9/entrez PY - 2019/6/9/pubmed PY - 2019/8/14/medline KW - Clitoria ternatea KW - Cooked rice KW - In vitro starch digestibility SP - 646 EP - 652 JF - Food chemistry JO - Food Chem VL - 295 N2 - The effect of Clitoria ternatea flower (CTE) incorporated into cooked rice using domestic cooking methods on starch digestibility was determined. The incorporation of 1.25% and 2.5% (w/v) CTE caused a reduction in the starch digestibility of cooked rice using an electric rice cooker. In addition, there was significant alteration on the starch digestibility of cooked rice incorporated with 2.5% CTE using a microwave oven. Moreover, CTE significantly reduced the level of rapidly digestible starch and increased the level of undigested starch in cooked rice using an electric rice cooker. In the textural characteristics, the hardness of cooked rice with CTE remained unchanged, whereas a reduction in stickiness of cooked rice with CTE was observed. The sensory evaluation of cooked rice with CTE given by panelists demonstrated a good overall acceptability. Overall, the results show that CTE is a useful ingredient to incorporate with cooked rice for reduction of starch digestibility. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31174808/Impact_of_Clitoria_ternatea__butterfly_pea__flower_on_in_vitro_starch_digestibility_texture_and_sensory_attributes_of_cooked_rice_using_domestic_cooking_methods_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30970-7 DB - PRIME DP - Unbound Medicine ER -