| Literature DB >> 25842330 |
Renjusha Menon1, G Padmaja2, M S Sajeev1.
Abstract
The effect of a resistant starch source, NUTRIOSE® FB06 at 10%, 15% and 20% in sweet potato flour (SPF) and 5% and 10% in sweet potato starch (SPS) in reducing the starch digestibility and glycaemic index of noodles was investigated. While NUTRIOSE (10%) significantly reduced the cooking loss in SPF noodles, this was enhanced in SPS noodles and guar gum (GG) supplementation reduced CL of both noodles. In vitro starch digestibility (IVSD) was significantly reduced in test noodles compared to 73.6g glucose/100g starch in control SPF and 65.9 g in SPS noodles. Resistant starch (RS) was 54.96% for NUTRIOSE (15%)+GG (1%) fortified SPF noodles and 53.3% for NUTRIOSE (5%)+GG (0.5%) fortified SPS noodles, as against 33.8% and 40.68%, respectively in SPF and SPS controls. Lowest glycaemic index (54.58) and the highest sensory scores (4.23) were obtained for noodles with 15% NUTRIOSE+1% GG.Entities:
Keywords: Cooking loss; Glycaemic index; Sensory evaluation; Starch and flour noodles; Starch digestibility; Sweet potato
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Year: 2015 PMID： 25842330 DOI： 10.1016/j.foodchem.2015.02.148
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514