Noodles fortified with Citrus maxima (pomelo) fruit segments suiting the diabetic population.

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2020) Noodles fortified with Citrus maxima (pomelo) fruit segments suiting the diabetic population. Bioactive Carbohydrates and Dietary Fibre, 22. p. 100213.

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Abstract

The objective of the study was to prepare noodles using Citrus maxima fruit segments suiting diabetic populations. The texture value decreased from 138 to 116 g force (fresh segments) and it increased for dry segments supplemented noodles (122 to 162 g force). Noodles supplemented with 30% fresh and 5% dry fruit segments were sensorial acceptable. Naringin and other bioactive compounds such as phenolics, flavonoids and carotenoids were retained better in uncooked noodles in comparison to the cooked noodles. The glycemic index of the formulated noodles falls within the medium glycemic index (GI) from 66.23% to 58.21% with resistance starch ranging from 3.47% to 8.89% compared to control. Thus pomelo segments in noodles had effectively helped in lowering the GI. Hence, the supplementation of pomelo fruit segments can be used as an ingredient to develop value added product suiting normal and diabetic population.

Item Type:	Article
Uncontrolled Keywords:	Pomelo fruit Noodles Naringin Starch digestibility Bioactives
Subjects:	600 Technology > 01 Medical sciences > 04 Diabetes Mellitus 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Nov 2020 04:34
Last Modified:	27 Nov 2020 04:34
URI:	http://ir.cftri.res.in/id/eprint/14651

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