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

Bharath Kumar Srınıvasan Pichan Prabhasankar

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 Samples were withdrawn at particular intervals and analysed for their physico-chemical, in-vitro and in-vivo properties.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

Anahtar Kelimeler

Low glycemic index, Noodles, Shelf-life, Modified ingredients

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 Kelimeler

Düşük glisemik indeks, Erişte, Raf ömrü, Modifiye bileşenler

Kaynakça

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