Psyllium husk gel to reinforce structure of gluten-free pasta?
نویسندگان
چکیده
منابع مشابه
The gel-forming polysaccharide of psyllium husk (Plantago ovata Forsk).
The physiologically active, gel-forming fraction of the alkali-extractable polysaccharides of Plantago ovata Forsk seed husk (psyllium seed) and some derived partial hydrolysis products were studied by compositional and methylation analysis and NMR spectroscopy. Resolving the conflicting claims of previous investigators, the material was found to be a neutral arabinoxylan (arabinose 22.6%, xylo...
متن کاملThe active fraction of psyllium seed husk.
A series of experiments and evaluations of fractions isolated from psyllium seed husk (PSH) were used to test the overall hypothesis that a gel-forming component of PSH is not fermented and that it is this component that is responsible for the laxative and cholesterol-lowering properties of PSH. A gel is isolated from human stools collected during a controlled diet study when PSH is consumed bu...
متن کاملEffect of Psyllium Hydrophilic Mucilloid (husk) on Primary Hyperlipidemic Patients
Background: Psyllium husk has been used for treating gastrointestinal upsets like diarrhea, constipation and irritable bowel disease in the past. Recent medical researches have shown remarkable effects of psyllium husk on all parameters of lipid profile, except triglycerides and very low density lipoproteins. Objective: This study was conducted to determine the effects of psyllium husk on lipid...
متن کاملFT-NIR Method to Determine Moisture in Gluten Free Rice Based Pasta during Drying
Pasta is one of the most widely consumed food products around the world. Rapid determination of the moisture content in pasta will assist food processors to provide online quality control of pasta during large scale production. Rapid Fourier transform near-infrared method (FT-NIR) was developed for determining moisture content in pasta. A calibration set of 150 samples, a validation set of 30 s...
متن کاملOverview on the General Approaches to Improve Gluten-Free Pasta and Bread
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial...
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ژورنال
عنوان ژورنال: LWT
سال: 2020
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2020.109787