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| TV, HYMAVATHI. |
| Abstract: There is a raising popularity among the consumers for traditional foods due to their health benefits, and pearl millet is one among them. Different types of pearl millet ready-to-cook product (vermicelli) were prepared using pearl millet semolina, defatted soya flour and three different types of hydrocolloids at 2% level and tested against the control (refined wheat flour based) vermicelli. Cooking, sensory quality and nutritional composition including dietary fibre and in vitro digestibility were studied. Though wheat based vermicelli assigned higher overall sensory score (8.2) than all the pearl millet formulations, there was no significant difference (P<0.05) between vermicelli with Guar Gum (GG) and Carboxy methyle Cellulose (CMC) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gluten free Gluten free; Millet; Breakfast cereal; In vitro digestibility. Dietary fibre. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2454 |
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| Leoro,Maria Gabriela Vernaza; Clerici,Maria Teresa Pedrosa Silva; Chang,Yoon Kil; Steel,Caroline Joy. |
| The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 2³ Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture content (18-28%), 2nd and 3rd barrel zone temperatures (120-160 ºC), and PFF (0-30%). Raw materials (organic corn flour and organic PFF) were characterized as to their proximate composition, particle size, and in vitro GI. The extrudates were characterized as to their in vitro GI. The Response Surface Methodology (RSM) and Principal Component Analysis (PCA) were used to analyze the results. Corn flour and PFF presented 8.55 and 7.63% protein, 2.61 and 0.60% fat,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycemic index; Breakfast cereal; Passion fruit fiber; Thermoplastic extrusion. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400019 |
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