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

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• 作者：S. Bharath Kumar ; P. Prabhasankar
• 关键词：Chemical modification ; Noodles ; Succinic anhydride ; Octenyl succinic anhydride ; Glycemic index ; Infrared spectroscopy
• 刊名：Sensing and Instrumentation for Food Quality and Safety
• 出版年：2015
• 出版时间：December 2015
• 年：2015
• 卷：9
• 期：4
• 页码：575-585
• 全文大小：2,753 KB
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• 作者单位：S. Bharath Kumar (1)
  P. Prabhasankar (1)
  
  1. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Engineering, general
  
• 出版者：Springer New York
• ISSN：1932-9954

文摘

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. Keywords Chemical modification Noodles Succinic anhydride Octenyl succinic anhydride Glycemic index Infrared spectroscopy