Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients

Prabhasankar, P; Kumar S, Bharath

doi:10.24323/akademik-gida.758806

Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients

Bharath Kumar SRINIVASAN, (Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India)

Pichan PRABHASANKAR (Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India)

Akademik Gıda

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Yıl: 2020 Cilt: 18 Sayı: 2 Sayfa Aralığı: 105 - 115 Metin Dili: İngilizce DOI: 10.24323/akademik-gida.758806 İndeks Tarihi: 10-11-2020

Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients

Öz:

Stability of a food product mainly depends on its ingredients. Stable food products have a huge consumer market. Inthis study, noodles were prepared using enzymatically modified ingredients. The shelf stability of noodles wasdetermined under two different conditions, ambient (27°C, 65% RH) and accelerated (37°C, 92% RH). Samples werewithdrawn at particular intervals and analysed for their physico-chemical, in-vitro and in-vivo properties. Theproperties of stored products were compared with those of initial products. Noodles with enzymatically modifiedingredients showed reduced glycemic index (GI) compared to their native forms. Noodles with enzymatically modifiedingredients can be stored up to 60 days at an ambient condition without any negative effect on their quality. As thenoodles with enzymatically modified ingredient showed promising results with reference to their quality characteristics,it can be beneficial in maintaining the health of the individuals with diabetes mellitus, if supported by in-vivo studies.

Anahtar Kelime:

Saklama Koşullarının Enzimatik Olarak Değiştirilmiş Düşük Glisemik İndeksli Eriştelerin Stabilitesi Üzerine Etkisi

Öz:

Bir ürünün stabilitesi esas olarak preparatta kullanılan bileşenlere bağlıdır. Kararlı ürünler büyük tüketici pazarına sahiptir. Bu çalışmada erişte enzimatik olarak modifiye edilmiş bileşenler kullanılarak hazırlanmıştır. Hazırlanan erişteler, normal (27C, 65% RH) ve hızlandırılmış (37C, 92% RH) olmak üzere iki farklı koşul altında raf ömrü stabilitesi açısından incelenmiştir. Örnekler belirli aralıklarla alınmış ve fiziko-kimyasal, in vitro ve in vivo özellikleri için analiz edilmiştir. Depolanan ürünlerin bulguları başlangıçtaki ürünlerle karşılaştırılmıştır. Enzimatik olarak modifiye edilmiş bileşenler içeren erişteler, doğal formlarına kıyasla azalmış glisemik indeks (GI) göstermiştir. Enzimatik olarak modifiye edilmiş erişte numunelerin, kalitesini etkilemeden ortam koşullarında 60 gün boyunca saklanabildiği bulunmuştur. Enzimatik olarak modifiye edilmiş bileşenli erişteler, kalite özelliklerinde umut verici sonuçlar gösterdiğinden, in vivo çalışmalarla desteklendiğinde diyabetli (diyabetes mellitustan) bireylerin sağlığının korunmasında faydalı olabilir.

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	Kumar S B, Prabhasankar P (2020). Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. , 105 - 115. 10.24323/akademik-gida.758806
Chicago	Kumar S Bharath,Prabhasankar P Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. (2020): 105 - 115. 10.24323/akademik-gida.758806
MLA	Kumar S Bharath,Prabhasankar P Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. , 2020, ss.105 - 115. 10.24323/akademik-gida.758806
AMA	Kumar S B,Prabhasankar P Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. . 2020; 105 - 115. 10.24323/akademik-gida.758806
Vancouver	Kumar S B,Prabhasankar P Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. . 2020; 105 - 115. 10.24323/akademik-gida.758806
IEEE	Kumar S B,Prabhasankar P "Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients." , ss.105 - 115, 2020. 10.24323/akademik-gida.758806
ISNAD	Kumar S, Bharath - Prabhasankar, P. "Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients". (2020), 105-115. https://doi.org/10.24323/akademik-gida.758806

APA	Kumar S B, Prabhasankar P (2020). Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda, 18(2), 105 - 115. 10.24323/akademik-gida.758806
Chicago	Kumar S Bharath,Prabhasankar P Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda 18, no.2 (2020): 105 - 115. 10.24323/akademik-gida.758806
MLA	Kumar S Bharath,Prabhasankar P Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda, vol.18, no.2, 2020, ss.105 - 115. 10.24323/akademik-gida.758806
AMA	Kumar S B,Prabhasankar P Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda. 2020; 18(2): 105 - 115. 10.24323/akademik-gida.758806
Vancouver	Kumar S B,Prabhasankar P Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda. 2020; 18(2): 105 - 115. 10.24323/akademik-gida.758806
IEEE	Kumar S B,Prabhasankar P "Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients." Akademik Gıda, 18, ss.105 - 115, 2020. 10.24323/akademik-gida.758806
ISNAD	Kumar S, Bharath - Prabhasankar, P. "Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients". Akademik Gıda 18/2 (2020), 105-115. https://doi.org/10.24323/akademik-gida.758806