Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content

The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and In-vitro starch digestibilit...

書目詳細資料
發表在:	International Journal of Food Studies
Main Authors:	Robbarts Nongmaithem, Venkatesh Meda
格式:	Article
語言:	英语
出版:	ISEKI_Food Association (IFA) 2017-04-01
主題:	Lentils Germination Microwave Antioxidant activity Phenolic content Starch digestibility
在線閱讀:	https://www.iseki-food-ejournal.com/article/204

相似書籍

Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques
由: Tahereh Najib, et al.
出版: (2023-10-01)

The Effect of Maltose on Structural, Physicochemical, and Digestive Properties of Lentil Starch under Electron Beam Irradiation
由: Danyang Liang, et al.
出版: (2024-08-01)

Impact of Phosphorylation on Techno‐Functional, Rheological, and Digestibility Characteristics of Split Red Lentil Starch
由: Nida Syeda, et al.
出版: (2025-09-01)

Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation
由: Armin Mirzapour-Kouhdasht, et al.
出版: (2025-01-01)

The Effects of Treated Wastewater Concentrations on Germination and Seedling Growth of Different Lentil Cultivars
由: Murat KARAER, et al.
出版: (2021-12-01)

A Comprehensive Review of the Rheological Properties of Lentil Flour and Starch for Food Applications
由: Jasim Ahmed
出版: (2024-09-01)

Structural and Pasting Properties of Lentil Starch: A Comprehensive Review
由: Najmun Nahar, et al.
出版: (2024-12-01)

Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying
由: Yayuan XU, et al.
出版: (2022-02-01)

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil
由: Mădălina Ungureanu-Iuga, et al.
出版: (2021-12-01)

Effect of Salt Stress on Germination and Early Seedling Growth in Lentil
由: Varalakshmi, et al.
出版: (2025-05-01)

Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides
由: Sara Bautista-Expósito, et al.
出版: (2021-10-01)

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics
由: Sara Bautista-Expósito, et al.
出版: (2022-12-01)

Effect of calcium chloride and pH on the nutritive values and in vitro starch digestion of germinated brown rice (GBR), texture and sensory evaluation of rice jelly
由: Surathanan Kongwan, et al.
出版: (2021-12-01)

Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing
由: Ji Hye Kim, et al.
出版: (2023-03-01)

Effect of Microwave Treatment on the Physicochemical and Digestive Properties of Loquat Kernel Starch
由: Guorong LIN, et al.
出版: (2023-08-01)

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells
由: Dorine Duijsens, et al.
出版: (2023-01-01)

Antioxidant activity of phenolic compounds in lentil seeds (Lens culinaris L.)
由: Dragišić-Maksimović Jelena, et al.
出版: (2010-01-01)

Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta
由: Gabriele Rocchetti, et al.
出版: (2020-05-01)

Seed germination behavior of lentil genotypes (Lens culinaris Medik) under temperature and drought stress regimes
由: Mahdi Parsa, et al.
出版: (2013-10-01)

Effect of methanol on germination characteristics of lentil (Lens culinaris) under drought stress
由: Rahele Ahmadpour, et al.
出版: (2015-09-01)

The Current Progress in Research about the Effect of Phenolics from Brown Rice on the Digestibility of Starch
由: WU Na-na, et al.
出版: (2024-01-01)

Pattern of seed longevity during storage of lentil (Lens culinaris) cultivars
由: ASHOK KUMAR PARIHAR, et al.
出版: (2023-06-01)

Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication
由: Paramee Chumsri, et al.
出版: (2022-11-01)

Effect of Alumina Nanoparticles on Lentil Seed Germination Using Biospeckle Optical Coherence Tomography
由: Yakdehige Sanath Kumara De Silva, et al.
出版: (2023-08-01)

Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy
由: Rocío López-Calabozo, et al.
出版: (2024-06-01)

Evaluating the imazethapyr herbicide mediated regulation of phenol and glutathione metabolism and antioxidant activity in lentil seedlings
由: Rajeev Kumar, et al.
出版: (2024-01-01)

Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying
由: Linlin Li, et al.
出版: (2022-08-01)

Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?
由: Hadis Rostamabadi, et al.
出版: (2024-07-01)

Effects of Sorghum [Sorghum bicolor (L.) Moench] Crude Extracts on Starch Digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) Contents of Porridges
由: Dilek Lemlioglu-Austin, et al.
出版: (2012-09-01)

Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch–Tea Polyphenol Complexes
由: Xin Zhang, et al.
出版: (2024-08-01)

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality
由: Denisa Atudorei, et al.
出版: (2022-09-01)

Potential of Process-Induced Modification of Potato Starch to Modulate Starch Digestibility and Levels of Resistant Starch Type III
由: Moshit Yaskin Harush, et al.
出版: (2025-03-01)

Novel techno-functional properties and starch digestibility of VD20 rice under different processes: Effect of polishing and a newly developed germination process
由: Le Thi Kim Loan, et al.
出版: (2025-08-01)

Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex
由: Xiangfu Jiang, et al.
出版: (2023-06-01)

LENTIL GERMINATION AS A SOURCE OF PREBIOTIC TO STUDY THEIR EFFECTS IN COMMON CARP PERFORMANCE, PHYSIOBIOLOGICAL, BLOOD, HEALTH AND PROXIMATE ANALYSIS
由: N. Mohialddin Abdulrahman, et al.
出版: (2023-12-01)

Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads
由: Evangelia Papagianni, et al.
出版: (2023-12-01)

Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review
由: Sha Li, et al.
出版: (2023-10-01)

Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality
由: Mohammad Alrosan, et al.
出版: (2023-07-01)

Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties
由: Tahereh Najib, et al.
出版: (2023-12-01)

Effect of gibberellic acid and kinetin on some morphological features in two lentil cultivars under salinity stress
由: Fariba Shohani
出版: (2021-08-01)