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  2. Modified starch - Wikipedia

    en.wikipedia.org/wiki/Modified_starch

    Modified starch, also called starch derivatives, is prepared by physically, enzymatically, or chemically treating native starch to change its properties. [1] Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as ...

  3. 7 Healthiest Rolls on Grocery Shelves—and 3 To Avoid

    www.aol.com/7-healthiest-rolls-grocery-shelves...

    Nutrition (per 1 roll) Calories: 50 Fat: 4.5 g (Saturated fat: 2.5 g) Sodium: 200 mg Carbs: 11 g (Fiber: 11 g, Sugar 0 g) Protein: 4 g. With a hint of sweetness but 0g net carbs, Hero Hawaiian ...

  4. 19 Easy Low-Carb Dinners for Winter - AOL

    www.aol.com/19-easy-low-carb-dinners-120000400.html

    Cozy up this winter with these easy and delicious dinner recipes. These recipes feature tons of seasonal vegetables like cauliflower, squash, leafy greens and root vegetables, like beets and carrots.

  5. Akashiyaki - Wikipedia

    en.wikipedia.org/wiki/Akashiyaki

    Eggs, wheat flour, and jinko (wheat starch) [8] are used in the batter. Since the egg ratio is high, akashiyaki is very soft and shaped like small balls. Eggs, wheat flour, and dashi are used in the batter. Since the egg ratio is low, takoyaki is less moist and shaped like small balls. Fillings Octopus only.

  6. Resistant starch - Wikipedia

    en.wikipedia.org/wiki/Resistant_starch

    Resistant starch content of cooked rice was found to decrease due to grinding; resistant starch content of oats dropped from 16 to 3% during cooking. [20] Other types of processing increase resistant starch content. If cooking includes excess water, the starch is gelatinized and becomes more digestible.

  7. Phosphated distarch phosphate - Wikipedia

    en.wikipedia.org/wiki/Phosphated_distarch_phosphate

    In 2011, the European Food Safety Authority approved a health claim that all types of resistant starch, including modified resistant starch, can reduce the post-prandial glycemic response in foods when the high carbohydrate baked food contains at least 14% of total starch as resistant starch. [4] In 2019, the U.S. Food and Drug Administration ...

  8. Kuzumochi - Wikipedia

    en.wikipedia.org/wiki/Kuzumochi

    Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉), starch derived from the root of the kudzu plant, or mochi cakes made from Lactobacillales-fermented wheat starch (久寿餅) which is speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.

  9. List of porridges - Wikipedia

    en.wikipedia.org/wiki/List_of_porridges

    Khichdi – a preparation made in Southeast Asia from cooking lentils and rice together. It can be prepared to a pilaf-like consistency, or as more of a porridge or soup. It is a comfort food, can be served to babies, and it is often served to the ill. Konkonte – a poverty food of Ghana made from dried and pounded manioc root.

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