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Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics.

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Relation http://ir.cftri.com/13324/
http://dx.doi.org/10.24323/akademik-gida.345247
 
Title Modified Low Glycemic Index Ingredients in Noodle Processing:
Rheology and Microstructural Characteristics.
 
Creator Bharath Kumar, S.
Prabhasankar, P.
 
Subject 03 Rheology
18 Processed foods
 
Description Low glycemic index ingredients are now getting attention due to their effect on human nutrition and health.
Modification of these ingredients further enhances the beneficial properties of food products. Objective of the study
was to modify some of the low GI ingredients such as rajma, guar, guar seed and oats with different chemical
treatments. These chemical treatments were earlier used for the modification of starches. Studies on the modification
of complex foods having both starch and proteins were scanty. These modification techniques yielded some
ingredients which had improved rheological behavior and also enhanced product quality parameters. Modification of
ingredients has become a new innovation in food technology, with ease of preparation and utilization. These
ingredients can be used in a variety of foods from bakery to pasta products. These are having worthy nutritive
principles which are beneficial for several health related issues. Further study is needed to understand the molecular
changes during modification.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13324/1/Akademik%20G%C4%B1da%2015%283%29%20%282017%29%20211-221.pdf
Bharath Kumar, S. and Prabhasankar, P. (2017) Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics. Akademik Gıda, 15 (3). pp. 211-221.