Yıl 2020, Cilt 18 , Sayı 2, Sayfalar 105 - 115 2020-06-27

Saklama Koşullarının Enzimatik Olarak Değiştirilmiş Düşük Glisemik İndeksli Eriştelerin Stabilitesi Üzerine Etkisi
Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients

Bharath Kumar SRINIVASAN [1] , Pichan PRABHASANKAR [2]


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.
Stability of a food product mainly depends on its ingredients. Stable food products have a huge consumer market. In this study, noodles were prepared using enzymatically modified ingredients. The shelf stability of noodles was determined under two different conditions, ambient (27°C, 65% RH) and accelerated (37°C, 92% RH). Samples were withdrawn at particular intervals and analysed for their physico-chemical, in-vitro and in-vivo properties. The properties of stored products were compared with those of initial products. Noodles with enzymatically modified ingredients showed reduced glycemic index (GI) compared to their native forms. Noodles with enzymatically modified ingredients can be stored up to 60 days at an ambient condition without any negative effect on their quality. As the noodles 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.
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0003-1001-0141
Yazar: Bharath Kumar SRINIVASAN
Kurum: CSIR-Central Food Technological Research Institute, Flour Milling Baking and Confectionery Technology Department
Ülke: India


Orcid: 0000-0002-4159-6491
Yazar: Pichan PRABHASANKAR (Sorumlu Yazar)
Kurum: CSIR-Central Food Technological Research Institute, Flour Milling Baking and Confectionery Technology Department
Ülke: India


Tarihler

Yayımlanma Tarihi : 27 Haziran 2020

Bibtex @araştırma makalesi { akademik-gida758806, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {105 - 115}, doi = {10.24323/akademik-gida.758806}, title = {Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients}, key = {cite}, author = {Srınıvasan, Bharath Kumar and Prabhasankar, Pichan} }
APA Srınıvasan, 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 . DOI: 10.24323/akademik-gida.758806
MLA Srınıvasan, B , Prabhasankar, P . "Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients" . Akademik Gıda 18 (2020 ): 105-115 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/55310/758806>
Chicago Srınıvasan, B , Prabhasankar, P . "Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients". Akademik Gıda 18 (2020 ): 105-115
RIS TY - JOUR T1 - Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients AU - Bharath Kumar Srınıvasan , Pichan Prabhasankar Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.758806 DO - 10.24323/akademik-gida.758806 T2 - Akademik Gıda JF - Journal JO - JOR SP - 105 EP - 115 VL - 18 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.758806 UR - https://doi.org/10.24323/akademik-gida.758806 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients %A Bharath Kumar Srınıvasan , Pichan Prabhasankar %T Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 2 %R doi: 10.24323/akademik-gida.758806 %U 10.24323/akademik-gida.758806
ISNAD Srınıvasan, Bharath Kumar , Prabhasankar, Pichan . "Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients". Akademik Gıda 18 / 2 (Haziran 2020): 105-115 . https://doi.org/10.24323/akademik-gida.758806
AMA Srınıvasan 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.
Vancouver Srınıvasan 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.