Sentences with phrase «increase starch content»

They also aim to increase the starch content of the tubers and to develop high - yielding varieties which will reduce pressure on the limited land and water resources.

«The need to increase starch content and lower methane emissions from rice production is widely recognized, but the ability to do both simultaneously has eluded researchers,» Jansson said.

Methane production can be reduced by, for example, adding fat or nitrate to the feed or by increasing the starch content and improve the feed quality.

Not exact matches

Chemically modified starches which are often added back into refined white flours to increase their fiber content.

Significant changes (p ≤ 0.05) in the starch degradability including total and soluble amylose content, and resistant starch occurred due to popping; in - vitro protein digestibility along with the content of albumin proteins increased.

Because of its increased availability of starches, decreased protein and fat content, and lower salt proportion, Miso Master Organic Chickpea Miso deliver a unique flavor profile that enhances not just Japanese dishes, but many other cuisines as well.

The blend of modified food starch and gums imparts a creamy texture and increases a beverage's fiber content.

Preparing carbohydrates in a way that increases the resistant starch content can actually blunt the blood sugar response and help you lose weight.

This greatly increases their content of resistant starch, a fiber - like substance that can help you lose weight (16, 17).

Fermentation increases mineral availability by neutralizing phytic acid, increases vitamin content, predigests starches and neutralizes enzyme inhibitors.

As a plantain matures, the sugar content will increase (and starch content decrease) and the color will change to yellow, start to gather dark spots, and then turn black.

Increasing fiber content and / or probiotics (e.g. resistant starches) helps mitigate 30 % of the burden on the kidneys for removal of toxins.

Brenda, do you have a source for your assertion that cooking plantain flour increases it's resistant starch content?

(Cooking green plantains increases the resistant starch content).

The pasta will actually increase its resistant starch content each time it is reheated.

Chemically modified starches which are often added back into refined white flours to increase their fiber content.

Gelatinized starch during extrusion processing may fragment and align differently than when normally processed and, by retrogradation, potentially increase the resistant starch content of the chickpea flour.