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Journals / Akademik Gıda / 2020 / Cilt: 18 - Sayı: 2

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

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

Bharath Kumar SRINIVASAN
Pichan PRABHASANKAR
Pages
105–115
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As thenoodles 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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Stability of a food product mainly depends on its ingredients.
📊
Key Findings & Data:The shelf stability of noodles wasdetermined under two different conditions, ambient (27°C, 65% RH) and accelerated (37°C, 92% RH).
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Conclusion & Impact:As thenoodles 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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Stability of a food product mainly depends on its ingredients. Stable food products have a huge consumer market. Inthis study, noodles were prepared using enzymatically modified ingredients. The shelf stability of noodles wasdetermined under two different conditions, ambient (27°C, 65% RH) and accelerated (37°C, 92% RH). Samples werewithdrawn at particular intervals and analysed for their physico-chemical, in-vitro and in-vivo properties. Theproperties of stored products were compared with those of initial products. Noodles with enzymatically modifiedingredients showed reduced glycemic index (GI) compared to their native forms. Noodles with enzymatically modifiedingredients can be stored up to 60 days at an ambient condition without any negative effect on their quality. As thenoodles 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.

Özet

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.

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Cite This Article

SRINIVASAN, B. K., PRABHASANKAR, P. (2022). Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda, Cilt: 18 - Sayı: 2, 105–115. https://ajindex.com/articles/432473

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