Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics

Yıl 2017, Cilt: 15 Sayı: 3, 211 - 221, 23.10.2017

Srinivasan Bharath Kumar Pichan Prabhasankar

https://doi.org/10.24323/akademik-gida.345247

Cited By: 2

Öz

Low glycemic index ingredients are now getting attention due to their
effect on human nutrition and health. Modification of these ingredients further
enhances the beneficial properties of food products. Objective of the study was
to modify some of the low GI ingredients such as rajma, guar, guar seed and oats with different chemical treatments.
These chemical treatments were earlier used for the modification of starches.
Studies on the modification of complex foods having both starch and proteins
were scanty. These modification techniques yielded some ingredients which had
improved rheological behavior and also enhanced product quality parameters. Modification
of ingredients has become a new innovation in food technology, with ease of
preparation and utilization. These ingredients can be used in a variety of
foods from bakery to pasta products. These are having worthy nutritive
principles which are beneficial for several health related issues. Further
study is needed to understand the molecular changes during modification.

Anahtar Kelimeler

Modified low glycemic index ingredients, Chemical modification, Succinic anhydride, Rheology, Scanning electron microscope

Erişte Üretiminde Modifiye Düşük Glisemik İndeksli Bileşenlerin Kullanımı: Reoloji ve Mikroyapı Özellikleri

Öz

Düşük glisemik indekse sahip gıda bileşenleri insan beslenmesi ve
sağlığı üzerindeki etkileri nedeniyle son yıllarda dikkat çekmektedir. Bu
bileşenlerin modifikasyonu, ürünün yararlı özelliklerini daha da
iyileştirmektedir. Bu çalışmanın amacı, rajma,
guar, guar tohumu ve yulaf gibi bazı düşük glisemik indekse sahip bileşenlerin
farklı kimyasal işlemlerle modifikasyonudur. Bu kimyasal işlemler daha önce
nişastaların modifikasyonu için kullanılmıştır. Nişasta ve protein içeren
kompleks gıdaların modifikasyonu üzerine çalışmalar oldukça yetersizdir. Bazı
bileşenlere uygulanan modifikasyon teknikleri, reolojik davranışları
iyileştirdiği gibi ürün kalite parametrelerini de geliştirmiştir. Gıda
bileşenlerinin modifikasyonu, hazırlanma ve kullanma kolaylığı ile gıda
teknolojisinde yeni bir yenilik haline gelmiştir. Söz konusu bileşenler fırıncılık
ürünlerinden makarna ürünlerine kadar birçok gıdada kullanılabilir. Bunlar
sağlık ile ilgili birçok konuda faydalı olan değerli besleyici özelliklere
sahipler. Bileşenlerin modifikasyonu sırasında ortaya çıkan moleküler
değişiklikleri anlamak için daha fazla çalışmanın yapılması gereklidir.

Anahtar Kelimeler

Modifiye düşük glisemik indeksli bileşenler, Kimyasal modifikasyon, Süksinik anhidrit, Reoloji, Taramalı elektron mikroskobu

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