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Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility.

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Relation http://ir.cftri.com/14736/
http://dx.doi.org/10.1111/ijfs.14845
 
Title Influence of tetraploid wheat (Triticum dicoccum) on low
glycaemic index pizza base processing and its starch digestibility.
 
Creator Bharath, A. P
Ashwath Kumar, K.
Soumya, C.
Prabhasankar, P.
 
Subject 03 Rheology
04 Wheat
26 Bakery products
 
Description The present study aimed to utilise Dicoccum wheat (DW), barley (BF) and soya flour (SF) in the development of low in vitro starch digestibility (IVSD) and estimated glycaemic index (EGI) PB. The BF and SF
are mixed (1:1) (BFSF) and used to replace DW at 25%, 50% and 75% level and compared with 100%
DW. The quality characteristics (rheological, physical, textural and chemical), IVSD and EGI of PB were
determined. The incorporation of BFSF to DW increased the farinograph water absorption capacity
(58.1%–64.2%) and mixing tolerance index (21-68 FU), and decreased the dough development time (4.3–
2.8 min) and amylograph pasting properties, respectively. Further, the thickness, shear force and redness
were decreased and lightness and yellowness increased. Based on the physico-sensory studies, 50% of
BFSF along with emulsifier’s incorporation was optimum without affecting any sensory parameters and
this PB had decreased IVSD (31) and EGI (54) when compared to the control 37 and 63, respectively.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14736/1/International%20Journal%20of%20Food%20Science%20and%20Technology%202020.pdf
Bharath, A. P and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2020) Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility. International Journal of Food Science and Technology.