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Modified Low Glycemic Index Ingredients in Wheat Based Food Processing

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Relation http://ir.cftri.com/12162/
 
Title Modified Low Glycemic Index Ingredients in
Wheat Based Food Processing
 
Creator Bharath Kumar, S.
 
Subject 04 Diabetes Mellitus
18 Processed foods
21 Cereals
 
Description Cereal foods are the staple foods all over the world. Cereals are known to contain all the
nutrients which are essential for the maintenance of good health, so these are considered to be
fundamental source for the energy and protein needs. As wheat is the key ingredient in the
production of noodle and pasta products, there lies some drawbacks. Noodles are not
recommended for the diabetic population because of its rapid release of glucose to the blood
during absorption process. So, there is a need to make the noodle low glycemic index (GI), as
it is becoming popular now a day among all the group of population. On this basis, present
study was aimed to develop a low glycemic index noodles with modified ingredients.
Different low GI ingredients such as green pea, rajma, oats, guar and guar seeds were selected
for the study. Ingredients were modified chemically and enzymatically to reduce the starch
digestibility and also glycemic index. Different chemicals were used according to FDA
regulations to modify both wheat and also low GI ingredients. Modification increased
farinograph water absorption because of the internal polymerization structure, justified by the
scanning electron microscopic studies. Among the several modification techniques most
effective were taken for the GI analysis using volunteers with the Human Ethical Clearance
from the University of Mysore. Results indicated that T. durum modified with succinic
anhydride reduced GI up to 27% from control. 24% reduction was seen in T. dicoccum. RF
(Rajma flour) and GP (Guar powder) samples also showed reduction in GI up to 13% and 14%
respectively. Modification with enzymes revealed that modification with branching enzyme
showed increased amylograph gelatinization temperature and also increased farinograph water
absorption. HPSEC (High performance size exclusion chromatography) results indicated the
increase in the amylopectin peak area with modification. In vitro analysis indicated the
increase in the SDS (Slowly digestible starch) and RS (Resistant starch) of the samples after
modification. Samples given for the glycemic index analysis indicated positive reduction in
postprandial blood glucose levels in the healthy subjects. Samples were with good product
quality and acceptable by the sensory panellists. Effective samples were taken for the shelf-life
study under two different conditions and revealed that samples were shelf stable for 180 days
at ambient condition. It can be concluded that the effective methods for the modification of the
ingredients to be used in low glycemic index noodle processing may be with succinic
anhydride, octenyl-succinic anhydride and with branching enzyme.
 
Contributor Prabhasankar, P.
 
Date 2015
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12162/1/Bharat.pdf
Bharath Kumar, S. (2015) Modified Low Glycemic Index Ingredients in Wheat Based Food Processing. PhD thesis, University of Mysore.