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In vitro starch digestibility and in vivo glucose response of minor tuber-based vermicelli & upma

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Title In vitro starch digestibility and in vivo glucose response of minor tuber-based vermicelli & upma
 
Creator Patiballa, Mounika
Bharati, Pushpa
Kulkarni, Uma N
 
Subject In vivo glucose response
In vitro starch digestibility
Minor tuber flour
Nutritive value
Sensory properties
Vermicelli
 
Description 108-114
After grains and legumes, minor tubers are the third most significant food crop, and they have vital nutritional and nutraceutical qualities that offer additional health benefits in addition to fullness. A study was conducted to develop minor tuber-based vermicelli and to evaluate its upma. Five different minor tubers were selected and processed to flour and used for development of vermicelli with replacement of refined wheat flour and further to upma. Results indicated that100% replacement had higher acceptability index (92.24%) compared to control. Lesser Yam vermicelli upma had higher acceptability scores for all sensory parameters. Energy, protein, fiber, calcium, iron and vitamin A contents of vermicelli upma were lower than tuber vermicelli. Further, when compared to wheat vermicelli upma, Lesser Yam vermicelli upma had low glycemic index (52.34). Hence, the refined wheat flour can be replaced with tuber flour in vermicelli.
 
Date 2023-04-13T12:56:52Z
2023-04-13T12:56:52Z
2023-04
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscpr.res.in/handle/123456789/61748
https://doi.org/10.56042/ijtk.v22i1.40912
 
Language en
 
Relation A23L 19/10
 
Publisher NIScPR-CSIR, India
 
Source IJTK Vol.22(1) [January 2023]