Record Details

Influence of pre-gelatinization in conjunction with guar gum addition on texture functionality, bioactive profile, in vitro nutrient digestibility, morphology and secondary structure of protein of quality protein maize pasta

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Influence of pre-gelatinization in conjunction with guar gum addition on texture functionality, bioactive profile, in vitro nutrient digestibility, morphology and secondary structure of protein of quality protein maize pasta
Influence of pre-gelatinization in conjunction with guar gum addition on texture functionality, bioactive profile, in vitro nutrient digestibility, morphology and secondary structure of protein of quality protein maize pasta
 
Creator Swati Joshi, Savita Sharma, Rajan Sharma, Antima Gupta and Ramesh Kumar
 
Subject FTIR spectra, in vitro digestibility, pasta, pregelatinisation, quality protein maize, scanning electron microscopy
 
Description Not Available
The current investigation aimed to develop quality protein maize (QPM) specialty pasta (partial: 50%
QPM and full replacement of semolina: 100% QPM) and study the influence of pre-gelatinization in conjunction
with guar gum addition (1.5% or 3%) on bio-techno-functional properties of pasta. Scanning
electron microscopy depicted the encapsulation of swollen starch within a protective sheet developed as a
result of gum addition and starch gelatinisation. The Fourier transform infrared spectra denoted a shift
from crystalline towards amorphous state in starch as a consequence of partial gelatinisation. The secondary
structure of protein signified a drop in the alpha-helix structure and thereby enhanced the in vitro protein
digestibility of the pregelatinised samples. Multivariate principal component analysis was utilised to
validate the differences between the parameters. The overall study inferred that the QPM owned an excellent
potentiality for the development of nutrient-dense pasta by employing the functionality of gums and
pre-gelatinisation treatment.
Not Available
 
Date 2024-04-01T11:11:45Z
2024-04-01T11:11:45Z
2023-02-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/81728
 
Language English
 
Relation Not Available;
 
Publisher International Journal of Food Science and Technology