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The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants.
Vidhyalakshmi, R. and Prabhasankar, P. and Muthukumar, S. P. and Prathima, C. and Meera, M. S. (2024) The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants. Food Research International, 183. p. 114186.
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Abstract
The rise of pre-diabetes at the global level has created a significant interest in developing low glycaemic index food products. The pearl millet is a cheaper source of starch and its germ contains significant amount of protein and fat. The complexing of pearl millet starch and germ by dry heat treatment (PMSGH) resulted an increase in the resistant starch content upto 45.09 % due to formation of amylose-glutelin-linoleic acid complex. The resulting pearl millet starch germ complex was incorporated into wheat bread at 20, 25, and 30 %. The PMSGH incorporated into bread at 30 % reduced the glycaemic index to 52.31. The PMSGH incorporated bread had significantly (p < 0.05) increased in the hardness with a reduction in springiness and cohesiveness. The structural attributes of the 30 % PMSGH incorporated bread revealed a significant (p < 0.05) increase in 1040/1020 cm
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pearl millet Pre-diabetes Ternary complex Resistant starch Bread matrix interactions Glycaemic index |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Nov 2024 08:54 |
| Last Modified: | 08 Nov 2024 08:54 |
| URI: | http://ir.cftri.res.in/id/eprint/18437 |
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