... were prepared separately. Three coded samples of 30, 40 and 50 per cent composite blends of poundmix were formulated. The proximate composition, starch, vitamin C and mineral elements contents of the poundmix were determined and the results were subjected to statistical analysis. Findings...

...Pooja R. Singhania; Kasturi Senray Purpose Starchy foods have been emphasized in the diet for reducing hyperglycemia and hyperinsulinemia. However, all starch containing foods respond differently, depending upon various other factors in food such as the amylose:amylopectin ratio, co‐ingredients...

...Xin Qi; Margaret Band; Richard Tester; John Piggott; Steve J. Hurel Purpose The purpose of this paper is to evaluate if slow release starch (SRS) could be used to control/limit hypoglycaemia in type 1 diabetics. Design/methodology/approach Ten type‐1 diabetic volunteers were fitted...

...Mingguo Tang; Kamran Alvani; Richard F. Tester Purpose The purpose of this paper is to prepare alginate‐pectin‐starch containing matrices expanded by the generation of carbon dioxide, from carbonates when in contact with acids, characterise their structure in vitro and to assess...

...) and Irish potato starch blends of 80:20 respectively with varying (1‐4 per cent) quantity of carboxymethylcellulose (CMC). The loaves were assessed for loaf volume (LV) and specific loaf volume (SLV) as well as consumer acceptability. Findings The addition of CMC gave an increase in LV of 40.0 per cent...

...K. Saharan; N. Khetarpaul; S. Bishnoi Ricebean (RB‐32) contained significantly (p < 0.05) higher amounts of total soluble (5.6g/100g) and non‐reducing sugars (5.0g/100g) than fababean (VH‐82‐1). On the other hand, the contents of starch and reducing sugars were more in fababean (53.2g...