Research Keyword: Starch gelatinization

Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch

mycolabadmin

Researchers found that adding a special fiber derived from corn bran to corn starch significantly improves its properties for food production. The fiber helps prevent the starch from hardening over time, reduces how quickly the body digests it (important for controlling blood sugar), and improves texture and water retention. This discovery could help create healthier starch-based foods and better products for people with swallowing difficulties.

Read More »

Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties

mycolabadmin

This study shows that adding mushroom powder to bread can make it healthier. The mushroom-enriched bread had lower predicted blood sugar responses and higher antioxidant levels compared to regular bread. The mushrooms provided extra fiber, protein, and beneficial compounds that interact with bread components to improve nutritional quality. These results suggest mushroom-enriched bread could be a practical way to help people maintain stable blood sugar levels while enjoying traditional bread.

Read More »
Scroll to Top