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Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients.

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Relation http://ir.cftri.com/14714/
https://dx.doi.org/10.24323/akademik-gida.758806
 
Title Effect of Storage Conditions on Stability of Low Glycemic Index Noodles
with Enzymatically Modified Ingredients.
 
Creator Bharath Kumar, S.
Prabhasankar, P.
 
Subject 26 Bakery products
06 Preservation and Storage
 
Description Stability of a food product mainly depends on its ingredients. Stable food products have a huge consumer market. In
this study, noodles were prepared using enzymatically modified ingredients. The shelf stability of noodles was
determined under two different conditions, ambient (27°C, 65% RH) and accelerated (37°C, 92% RH). Samples were
withdrawn at particular intervals and analysed for their physico-chemical, in-vitro and in-vivo properties. The
properties of stored products were compared with those of initial products. Noodles with enzymatically modified
ingredients showed reduced glycemic index (GI) compared to their native forms. Noodles with enzymatically modified
ingredients can be stored up to 60 days at an ambient condition without any negative effect on their quality. As the
noodles with enzymatically modified ingredient showed promising results with reference to their quality characteristics,
it can be beneficial in maintaining the health of the individuals with diabetes mellitus, if supported by in-vivo studies.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14714/1/Akademik%20G%C4%B1da%2018%282%29%20%282020%29%20105-115.pdf
Bharath Kumar, S. and Prabhasankar, P. (2020) Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda, 18 (2). pp. 105-115.