Araştırma Makalesi
BibTex RIS Kaynak Göster

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

Yıl 2020, Cilt: 18 Sayı: 2, 105 - 115, 27.06.2020
https://doi.org/10.24323/akademik-gida.758806

Öz

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 Samples were withdrawn at particular intervals and analysed for their physico-chemical, in-vitro and in-vivo properties.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.

Kaynakça

  • [1] Medcalf, D.G., Gilles, K.A. (1965). Determination of starch damage by rate of iodine absorption. Cereal Chemistry, 42, 546-557.
  • [2] Rosalia, A.G.S., Edith, A.A., Javier, S.F., Rodolfo, R.V., Luis, A.B.P. (2004). Resistant starch made from banana starch by autoclaving and debranching. Starch/Stärke, 56, 495-499.
  • [3] Marc, J.E.C.M., Isabelle, C., Gerrit, J.W.E., Herman, Th.B., Thijs, K., Doede, J.B., Peter, A.M.S. (2005). A novel thermoreversible gelling product made by enzymatic modification of starch. Starch/Stärke, 57, 465-472.
  • [4] Xian, Z.H., Zihua, A., Srinivas, J., Jay, L.J., Rengaswami, C., Bruce, R.H. (2006). Development of a low glycemic maize starch: preparation and characterization. Biomacromolecules, 7, 1162-1168.
  • [5] Ao, Z., Simsek, S., Zhang, G., Venkatachalam, M., Reuhs, B.L., Hamaker, B.R. (2007). Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure. Journal of Agricultural and Food Chemistry, 55, 4540-4547.
  • [6] Bharath Kumar, S., Prabhasankar, P. (2017). Enzyme treated flours in noodle processing: a study on an innovative technology. Journal of Food Measurement and Characterization, 11, 1174-1187.
  • [7] Bharath Kumar, S., Prabhasankar, P. (2017). Modified low glycemic index ingredients in noodle processing: Rheology and microstructural characteristics. Academic Food Journal/Akademik Gida, 15(3).
  • [8] American Association of Cereal Chemists (AACC), Approved Methods of the AACC, 10th ed., (2000), AACC Method 44-15A, One Stage Moisture Air Oven Method; AACC Method 08-01, Ash–Basic Method; AACC Method 46-13, Micro-Kjeldahl Method; AACC Method 22-10A; AOAC 991.43; Dietary fiber, AACC Method 16-50; Pasta Cooking Time- 66–50, AACC, AACC 2, method 54–21 St. Paul, Minnesota.
  • [9] Ugarcic-Hardi, Z., Peric, L., Strelec, I., Koceva, D. (1999). Comparison of colorimetric and spectrophotometric methods for colour determination in pasta. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 208(5-6), 383-387.
  • [10] Kudake, D.C., Bhaiera, P.P., Chaudhari, N.S., Abhijeet, B. Muley, A.B., Talib, M.I., Parate, V.R. (2018). Fortification of wheat flour with Ragi flour: effect on physical, nutritional, antioxidant and sensory profile of noodles. Current Research in Nutrition and Food Science, 6, 165-173.
  • [11] Duncan, B.D. (1955). Multiple range and multiple F-tests. Biometrics, 11, 1-42.
  • [12] Bharath Kumar, S., Prabhasankar, P. (2016). Glycemic index of rajma bean (Phaseolus vulgaris) and guar (Cyamopsis tetragonoloba) incorporated noodles: A volunteers study. Global Journal of Digestive Diseases, 1, doi:10.4172/2472-1891.100001.
  • [13] Lawless, H.T., Heymann, H. (2010). Sensory evaluation of food: principles and practices. Springer Science & Business Media.
  • [14] Englyst, H.N., Kingman, S.M., Cummings, J.H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, 33-50.
  • [15] Goni, I., Garcia-Alonso, A., Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17, 427-437.
  • [16] Winer, B.J. (1971). Statistical principles in experimental design. (2nd eds) McGraw-Hill, New York.
  • [17] Lawal, O.S., Adebowale, K.O., Oderinde, R.A. (2005). Functional properties of amylopectin and amylose fractions isolated from bambarra groundnut (Voandzeia subterranean) starch. African Journal of Biotechnology, 3, 399-404.
  • [18] Taghvaei-Ganjali, S., Motiee, F., Shakeri, E., Abbasian, A. (2010). Effect of Amylose/Amylopectin ratio on physico-mechanical properties of rubber compounds filled by starch. Journal of Applied Chemical Research, 4, 53-60.

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

Yıl 2020, Cilt: 18 Sayı: 2, 105 - 115, 27.06.2020
https://doi.org/10.24323/akademik-gida.758806

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.

Kaynakça

  • [1] Medcalf, D.G., Gilles, K.A. (1965). Determination of starch damage by rate of iodine absorption. Cereal Chemistry, 42, 546-557.
  • [2] Rosalia, A.G.S., Edith, A.A., Javier, S.F., Rodolfo, R.V., Luis, A.B.P. (2004). Resistant starch made from banana starch by autoclaving and debranching. Starch/Stärke, 56, 495-499.
  • [3] Marc, J.E.C.M., Isabelle, C., Gerrit, J.W.E., Herman, Th.B., Thijs, K., Doede, J.B., Peter, A.M.S. (2005). A novel thermoreversible gelling product made by enzymatic modification of starch. Starch/Stärke, 57, 465-472.
  • [4] Xian, Z.H., Zihua, A., Srinivas, J., Jay, L.J., Rengaswami, C., Bruce, R.H. (2006). Development of a low glycemic maize starch: preparation and characterization. Biomacromolecules, 7, 1162-1168.
  • [5] Ao, Z., Simsek, S., Zhang, G., Venkatachalam, M., Reuhs, B.L., Hamaker, B.R. (2007). Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure. Journal of Agricultural and Food Chemistry, 55, 4540-4547.
  • [6] Bharath Kumar, S., Prabhasankar, P. (2017). Enzyme treated flours in noodle processing: a study on an innovative technology. Journal of Food Measurement and Characterization, 11, 1174-1187.
  • [7] Bharath Kumar, S., Prabhasankar, P. (2017). Modified low glycemic index ingredients in noodle processing: Rheology and microstructural characteristics. Academic Food Journal/Akademik Gida, 15(3).
  • [8] American Association of Cereal Chemists (AACC), Approved Methods of the AACC, 10th ed., (2000), AACC Method 44-15A, One Stage Moisture Air Oven Method; AACC Method 08-01, Ash–Basic Method; AACC Method 46-13, Micro-Kjeldahl Method; AACC Method 22-10A; AOAC 991.43; Dietary fiber, AACC Method 16-50; Pasta Cooking Time- 66–50, AACC, AACC 2, method 54–21 St. Paul, Minnesota.
  • [9] Ugarcic-Hardi, Z., Peric, L., Strelec, I., Koceva, D. (1999). Comparison of colorimetric and spectrophotometric methods for colour determination in pasta. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 208(5-6), 383-387.
  • [10] Kudake, D.C., Bhaiera, P.P., Chaudhari, N.S., Abhijeet, B. Muley, A.B., Talib, M.I., Parate, V.R. (2018). Fortification of wheat flour with Ragi flour: effect on physical, nutritional, antioxidant and sensory profile of noodles. Current Research in Nutrition and Food Science, 6, 165-173.
  • [11] Duncan, B.D. (1955). Multiple range and multiple F-tests. Biometrics, 11, 1-42.
  • [12] Bharath Kumar, S., Prabhasankar, P. (2016). Glycemic index of rajma bean (Phaseolus vulgaris) and guar (Cyamopsis tetragonoloba) incorporated noodles: A volunteers study. Global Journal of Digestive Diseases, 1, doi:10.4172/2472-1891.100001.
  • [13] Lawless, H.T., Heymann, H. (2010). Sensory evaluation of food: principles and practices. Springer Science & Business Media.
  • [14] Englyst, H.N., Kingman, S.M., Cummings, J.H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, 33-50.
  • [15] Goni, I., Garcia-Alonso, A., Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17, 427-437.
  • [16] Winer, B.J. (1971). Statistical principles in experimental design. (2nd eds) McGraw-Hill, New York.
  • [17] Lawal, O.S., Adebowale, K.O., Oderinde, R.A. (2005). Functional properties of amylopectin and amylose fractions isolated from bambarra groundnut (Voandzeia subterranean) starch. African Journal of Biotechnology, 3, 399-404.
  • [18] Taghvaei-Ganjali, S., Motiee, F., Shakeri, E., Abbasian, A. (2010). Effect of Amylose/Amylopectin ratio on physico-mechanical properties of rubber compounds filled by starch. Journal of Applied Chemical Research, 4, 53-60.
Toplam 18 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Bharath Kumar Srınıvasan Bu kişi benim 0000-0003-1001-0141

Pichan Prabhasankar Bu kişi benim 0000-0002-4159-6491

Yayımlanma Tarihi 27 Haziran 2020
Gönderilme Tarihi 5 Kasım 2019
Yayımlandığı Sayı Yıl 2020 Cilt: 18 Sayı: 2

Kaynak Göster

APA Srınıvasan, B. K., & Prabhasankar, P. (2020). Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda, 18(2), 105-115. https://doi.org/10.24323/akademik-gida.758806
AMA Srınıvasan BK, Prabhasankar P. Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda. Haziran 2020;18(2):105-115. doi:10.24323/akademik-gida.758806
Chicago Srınıvasan, Bharath Kumar, ve Pichan Prabhasankar. “Effect of Storage Conditions on Stability of Low Glycemic Index Noodles With Enzymatically Modified Ingredients”. Akademik Gıda 18, sy. 2 (Haziran 2020): 105-15. https://doi.org/10.24323/akademik-gida.758806.
EndNote Srınıvasan BK, Prabhasankar P (01 Haziran 2020) Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda 18 2 105–115.
IEEE B. K. Srınıvasan ve P. Prabhasankar, “Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients”, Akademik Gıda, c. 18, sy. 2, ss. 105–115, 2020, doi: 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.
JAMA Srınıvasan BK, Prabhasankar P. Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda. 2020;18:105–115.
MLA Srınıvasan, Bharath Kumar ve Pichan Prabhasankar. “Effect of Storage Conditions on Stability of Low Glycemic Index Noodles With Enzymatically Modified Ingredients”. Akademik Gıda, c. 18, sy. 2, 2020, ss. 105-1, doi:10.24323/akademik-gida.758806.
Vancouver Srınıvasan BK, Prabhasankar P. Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda. 2020;18(2):105-1.

25964   25965    25966      25968   25967


88x31.png

Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.

Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).