##plugins.themes.bootstrap3.article.main##

M. Ilamaran R. Sarojinibharathi J. Selvi

Abstract

The study aimed to investigate the appropriate technology for the development of modified starch and standardize the millet-based bakery and pasta products incorporated with modified starch and measure the glycemic index of the standardized therapeutic baked and pasta products. The physical modification and chemical modification techniques were performed to optimize the technology for modified starch. Refined wheat flour was substituted with millet flour, modified starch and pulse flour at various percentages to optimize the flour blend for pasta and bakery products. The products were subjected to in vitro study to measure the glycemic index. Physical modification technique, i.e. autoclave-cooling, was found to be optimum for the development of modified starch. The optimum flour blend for pasta products was whole wheat flour(50%), millet flour (25 and 50%), cassava modified starch (15 and 25%) and green ram flour (10%) and it was found to be acceptable without affecting its sensory attributes. The optimum blend for bread was whole wheat flour (50%), kodo / barnyard millet flour (50%) with cassava modified starch (10%) and for low-fat cookies, it was millet flour (20%) and modified starch (15 %). Among the three pasta products, noodles and macaroni were found to be highly acceptable with minimum cooking loss. The in vitro study showed that the pasta products have a hypoglycemic effect suitable for lifestyle disorder patients and do not involve high production costs and earn good returns to the entrepreneurs.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

##plugins.themes.bootstrap3.article.details##

##plugins.themes.bootstrap3.article.details##

Keywords

Autoclave-cooling, Glycemic index, Millet incorporated pasta products, Modified starch

References
Association of Official Analytical Chemists (2002). Association of Official Analytical Chemists (AOAC), Official methods of analysis. 17th Edition, Association of Official Analytical Chemists, Arlington, USA
Berry, C.S. (1986). Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylotic enzyme during the determination of dietary fibre. Journal of Cereal Science, 4(4), 301-314.
Brites, C. M., Maria J. Trigo, Belmira Carrapiço., Marcela Alvin. & Rui J. Bessa (2011). Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats. Nutrition Research, 31, 302–308.
Chatakanonda, P., Wansuksri, R, & K. Sriroth (2011). Impact of annealing on susceptibility to acid hydrolysis and physico-chemical properties of cassava starch. Kasetsart J. Nat. Sci., 45, 2.
Clark, E. P.& Collip, J. B. (1925). A study of the Tisdall method for the determination of blood serum calcium with a suggested modification. J. Bio. Chem., 63,461.
Cochran, W. G. & Cox, G. M. (1957). Experimental Designs. 2nd Edn. Wiley, New York.
Cohen, E. H. (1917). Association of Official Analytical Chemists, 54, 212.
Faridah. D.N., Winiati P., Rahayu. & Muchamad Sobur Apriyadi (2012). Modification of arrowroot (Marantha arundinacacea L.) starch through acid hydrolysis and autoclaving cooling cycling treatment to produce resistant starch type 3. Department of Food Science and Technology-Bogor Agricultural University,Jakarta-Indonesia.
IDF International Diabetes Federation (2009). Diabetes Atlas, 4th Edn.
Ji, Y., Seetharaman, K., & White P.J. (2004). Optimizing a small - scale corn - starch extraction method for use in the laboratory. Cereal Chem., 81, 1, 55-58. DOI:10.1094/CCHEM.2004.81.1.55
Kaveeshwar SA, Cornwall J. (2014). The current state of diabetes mellitus in India. Australas Med J. 7(1), 45 - 8. doi: 10.4066/AMJ.2013.1979.
Kayisu, K. and Hood, L.F. (1981), Molecular structure of banana starch. Journal of Food Science, 46, 1894-1897. https://doi.org/10.1111/j.1365-2621.1981.tb04513.x
Ma, T. & Zuazaga, G. (1942). Micro-kjeldahl determination of nitrogen. A new indicator and an improved rapid method. Industrial & Engineering Chemistry Analytical Edition, 14(3), 280–282
Manasa, P. Jarugulla, S., Macharla, A., & Thanda, R. (2020). Development and optimization of low glycemic index pasta using multi component mixture design. J. Food Process Technol., 11,839.
Marilena Vitale, Maria Masulli, Angela AlbarosaRivellese, Enzo Bonora Anna Carla Babini, Giovanni Sartore, Laura Corsi, Raffaella Buzzetti, Giuseppe Citro, Maria Pompea Antonia Baldassarre, Antonio Carlo Bossi, Carla Giordano, Stefania Auciello, Elisabetta Dall Aglio, Rossella Iannarelli, Laura Tonutti, Michele Sacco, Graziano Di Cianni, Gennaro Clemente, Giovanna Gregori, Sara Grioni, Vittorio Krogh, Gabriele Riccardi & Olga Vaccaro (2020). Pasta consumption and connected dietary habits: Associations with glucose control, adiposity measures, and cardiovascular risk factors in people with type 2 diabetes—TOSCA.IT study. Nutrients, 12, 101; doi:10.3390/nu12010101
Maynard, A. J. (Ed) (1970). Methods in food analysis. Academic press, New York, 176.
McGrance, S.J., Cornell, H.J. and Rix, C.J. (1998), A simple and rapid colorimetric method for the determination of amylose in starch products. Starch/Stärke, 50, 158-163.
Michel. DuBois, K. A. Gilles, J. K. Hamilton, P. A. Rebers & Fred. Smith. (1956). Colorimetric method for determination of sugars and related substances. Anal. Chem., 28(3), 350–356
Moorthy, S. N. (2002). Physicochemical and functional properties of tropical tuber starches: a review. Starch/Starke, 54, 559–592.
Murtaugh, M.A., Jacobs, D.R., Jacob, B., Steffen, L.M. & Marquart, L. (2003). Epidemiological support for the protection of whole grains against diabetes. Proceedings of the Nutrition Society, 62, 143–149.
Priyanka, B, & Sudesh, J. (2015). Development of low glycemic index noodles by legume and cereal by-products incorporation. International Journal of Health Sciences and Research, 5(5), 381 – 387.
Ranganna, S. (1995). Manual Analysis of Fruits and Vegetable Products 2nd edn. Tata McGraw Hill SPublishing Co. Ltd., New Delhi. 3 – 10.
Saini, R.S., K.D. Sharma, O.P. Dhankhar and R.A. Kaudishk R.A. (2001). Laboratory manual of analytical techniques in Horticulture. Agrobios, Jodhpur, India.
Sugiyono, Ratith Pratiwi, Dan Didah & Nur Faridah (2009). Arrow root (Marantha arundinacea) starch modification through auto-claving cooling cycling treatment to produce resistant starch type III. Journal of Teknol., Dan Industry Pangan, 20,1. DOI:10.6066/315
Sujitta R., Smriti, S., Sadiq, M.B., & Anil Kumar, A. (2020). Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles. LWT - Food Science and Technology, 126, https://doi.org/10.1016/j.lwt.2020.109279
Thayumanavan, B., Sadasivam, S. (1984). Physicohemical basis for the preferential uses of certain rice varieties. Plant Food Hum. Nutr., 34, 253-259. https://doi.org/10.1007/BF01126554
Waliszewski, K., Maria A. Aparicio., Lu?s A. Bello. and Jose A. Monroy. (2003). Changes of banana starch by chemical and physical modification. Carbohydrate Polymers, 52, 237–242.DOI: 10.1016/S0144-8617(02)00270-9
Watts, B.M., Yumaki,C.L., Jeffery, L.E.& Elais, L.G. (1989). Basic sensory methods for food evaluation. The International Development Research Centre, Ottawa, Canada, 159.
Wong, S. Y. (1928). Colorimetric determination of iron and hemoglobin in blood. J. Biol. Chem., 77, 409.
Citation Format
How to Cite
Ilamaran, M. ., Sarojinibharathi, R. ., & Selvi, J. . (2021). Development of technology for modified starch incorporated grains and pulse blended bakery and pasta products. Journal of Applied and Natural Science, 13(SI), 179 - 187. https://doi.org/10.31018/jans.v13iSI.2825
More Citation Formats:
Section
Research Articles