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http://krishi.icar.gov.in/jspui/handle/123456789/81728
Title: | Influence of pre-gelatinization in conjunction with guar gum addition on texture functionality, bioactive profile, in vitro nutrient digestibility, morphology and secondary structure of protein of quality protein maize pasta |
Other Titles: | Influence of pre-gelatinization in conjunction with guar gum addition on texture functionality, bioactive profile, in vitro nutrient digestibility, morphology and secondary structure of protein of quality protein maize pasta |
Authors: | Swati Joshi, Savita Sharma, Rajan Sharma, Antima Gupta and Ramesh Kumar |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Indian Institute of Maize Research PAU Ludhiana |
Published/ Complete Date: | 2023-02-01 |
Project Code: | Not Available |
Keywords: | FTIR spectra, in vitro digestibility, pasta, pregelatinisation, quality protein maize, scanning electron microscopy |
Publisher: | International Journal of Food Science and Technology |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | The current investigation aimed to develop quality protein maize (QPM) specialty pasta (partial: 50% QPM and full replacement of semolina: 100% QPM) and study the influence of pre-gelatinization in conjunction with guar gum addition (1.5% or 3%) on bio-techno-functional properties of pasta. Scanning electron microscopy depicted the encapsulation of swollen starch within a protective sheet developed as a result of gum addition and starch gelatinisation. The Fourier transform infrared spectra denoted a shift from crystalline towards amorphous state in starch as a consequence of partial gelatinisation. The secondary structure of protein signified a drop in the alpha-helix structure and thereby enhanced the in vitro protein digestibility of the pregelatinised samples. Multivariate principal component analysis was utilised to validate the differences between the parameters. The overall study inferred that the QPM owned an excellent potentiality for the development of nutrient-dense pasta by employing the functionality of gums and pre-gelatinisation treatment. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | International Journal of Food Science and Technology |
Journal Type: | NAAS Journal |
NAAS Rating: | 9.30 |
Impact Factor: | 3.30 |
Volume No.: | Not Available |
Page Number: | 1-10 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | doi:10.1111/ijfs.16378 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/81728 |
Appears in Collections: | CS-IIMR-Publication |
Files in This Item:
File | Description | Size | Format | |
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IFST_Savita Sharma.pdf | 1.14 MB | Adobe PDF | View/Open |
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