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Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics.
Bharath Kumar, S. and Prabhasankar, P. (2017) Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics. Akademik Gıda, 15 (3). pp. 211-221.
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Abstract
Low glycemic index ingredients are now getting attention due to their effect on human nutrition and health. Modification of these ingredients further enhances the beneficial properties of food products. Objective of the study was to modify some of the low GI ingredients such as rajma, guar, guar seed and oats with different chemical treatments. These chemical treatments were earlier used for the modification of starches. Studies on the modification of complex foods having both starch and proteins were scanty. These modification techniques yielded some ingredients which had improved rheological behavior and also enhanced product quality parameters. Modification of ingredients has become a new innovation in food technology, with ease of preparation and utilization. These ingredients can be used in a variety of foods from bakery to pasta products. These are having worthy nutritive principles which are beneficial for several health related issues. Further study is needed to understand the molecular changes during modification.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Modified low glycemic index ingredients, Chemical modification, Succinic anhydride, Rheology, Scanning electron microscope |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 18 Processed foods |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 Jan 2018 04:14 |
| Last Modified: | 19 Jan 2018 04:14 |
| URI: | http://ir.cftri.res.in/id/eprint/13324 |
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