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Noodles fortified with Citrus maxima (pomelo) fruit segments suiting the diabetic population.

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Relation http://ir.cftri.com/14651/
https://doi.org/10.1016/j.bcdf.2020.100213
 
Title Noodles fortified with Citrus maxima (pomelo) fruit segments suiting the
diabetic population.
 
Creator Reshmi, S. K.
Sudha, M. L.
Shashirekha, M. N.
 
Subject 04 Diabetes Mellitus
03 Citrus fruits
26 Bakery products
 
Description The objective of the study was to prepare noodles using Citrus maxima fruit segments suiting diabetic populations. The texture value decreased from 138 to 116 g force (fresh segments) and it increased for dry segments
supplemented noodles (122 to 162 g force). Noodles supplemented with 30% fresh and 5% dry fruit segments
were sensorial acceptable. Naringin and other bioactive compounds such as phenolics, flavonoids and carotenoids were retained better in uncooked noodles in comparison to the cooked noodles. The glycemic index of the
formulated noodles falls within the medium glycemic index (GI) from 66.23% to 58.21% with resistance starch
ranging from 3.47% to 8.89% compared to control. Thus pomelo segments in noodles had effectively helped in
lowering the GI. Hence, the supplementation of pomelo fruit segments can be used as an ingredient to develop
value added product suiting normal and diabetic population.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14651/1/Bioactive%20Carbohydrates%20and%20Dietary%20Fibre%2022%20%282020%29%20100213.pdf
Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2020) Noodles fortified with Citrus maxima (pomelo) fruit segments suiting the diabetic population. Bioactive Carbohydrates and Dietary Fibre, 22. p. 100213.