Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index.

Bharath Kumar, S. and Prabhasankar, P. (2015) Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. Journal of Food Measurement and Characterization, 9 (4). pp. 575-585.

PDF Journal of Food Measurement and Characterization December 2015, Volume 9, Issue 4, pp 575-585.pdf - Published Version Restricted to Registered users only Download (2MB)

Abstract

Aim of the present study is to develop a low glycemic index (GI) wheat based ingredient with modification techniques to help in the product formulation which are usually not recommended for diabetics. Triticum durum (DU) and Triticum dicoccum (DI) were chemically modified using lactic acid, sodium-bicarbonate, succinic anhydride and octenyl succinic anhydride. Noodles were prepared and analyzed for physico-chemical, in vitro and in vivo GI, Infrared spectroscopy (IR) and scanning electron microscopy (SEM). Modified DU and DI noodles GI reduced significantly. Noodles prepared with pH variation 3 and 9 showed significant reduction in solid leach out 4.8 and 4.9 % respectively compared with control (6 %). Structural changes were observed in IR and SEM analyses, which was responsible for changes in starch profile. Thus, these modified noodles can be beneficial for diabetic individuals and also for normal individuals to maintaining their health.

Item Type:	Article
Uncontrolled Keywords:	Chemical modification Noodles Succinic anhydride Octenyl succinic anhydride Glycemic index Infrared spectroscopy
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jan 2016 10:43
Last Modified:	08 Jan 2016 10:43
URI:	http://ir.cftri.res.in/id/eprint/12065

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