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Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12065/
http://dx.doi.org/10.1007/s11694-015-9266-z
 
Title Chemically modified wheat flours in noodle processing: effect
on in vitro starch digestibility and glycemic index.
 
Creator Bharath Kumar, S.
Prabhasankar, P.
 
Subject 18 Processed foods
04 Wheat
 
Description Aim of the present study is to develop a low
glycemic index (GI) wheat based ingredient with modification
techniques to help in the product formulation which
are usually not recommended for diabetics. Triticum durum
(DU) and Triticum dicoccum (DI) were chemically modified
using lactic acid, sodium-bicarbonate, succinic anhydride
and octenyl succinic anhydride. Noodles were prepared and
analyzed for physico-chemical, in vitro and in vivo GI,
Infrared spectroscopy (IR) and scanning electron microscopy
(SEM). Modified DU and DI noodles GI reduced
significantly. Noodles prepared with pH variation 3 and 9
showed significant reduction in solid leach out 4.8 and 4.9 %
respectively compared with control (6 %). Structural changes
were observed in IR and SEM analyses, which was
responsible for changes in starch profile. Thus, these modified
noodles can be beneficial for diabetic individuals and
also for normal individuals to maintaining their health.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12065/1/Journal%20of%20Food%20Measurement%20and%20Characterization%20December%202015%2C%20Volume%209%2C%20Issue%204%2C%20pp%20575-585.pdf
Bharath Kumar, S. and Prabhasankar, P. (2015) Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. Journal of Food Measurement and Characterization, 9 (4). pp. 575-585.