Srinivasan Bharath KUMAR, Pichan PRABHASANKAR

Erişte Üretiminde Modifiye Düşük Glisemik İndeksli Bileşenlerin Kullanımı: Reoloji ve Mikroyapı Özellikleri

Düşük glisemik indekse sahip gıda bileşenleri insan beslenmesi ve sağlığı üzerindeki etkileri nedeniyle son yıllarda dikkat çekmektedir. Bu bileşenlerin modifikasyonu, ürünün yararlı özelliklerini daha da iyileştirmektedir. Bu çalışmanın amacı, rajma, guar, guar tohumu ve yulaf gibi bazı düşük glisemik indekse sahip bileşenlerin farklı kimyasal işlemlerle modifikasyonudur. Bu kimyasal işlemler daha önce nişastaların modifikasyonu için kullanılmıştır. Nişasta ve protein içeren kompleks gıdaların modifikasyonu üzerine çalışmalar oldukça yetersizdir. Bazı bileşenlere uygulanan modifikasyon teknikleri, reolojik davranışları iyileştirdiği gibi ürün kalite parametrelerini de geliştirmiştir. Gıda bileşenlerinin modifikasyonu, hazırlanma ve kullanma kolaylığı ile gıda teknolojisinde bir yenilik haline gelmiştir. Söz konusu bileşenler fırıncılık ürünlerinden makarna ürünlerine kadar birçok gıdada kullanılabilir. Bunlar sağlık ile ilgili birçok konuda faydalı olan değerli besleyici özelliklere sahipler. Bileşenlerin modifikasyonu sırasında ortaya çıkan moleküler değişiklikleri anlamak için daha fazla çalışmanın yapılması gereklidir.

Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics

Low glycemic index ingredients are now getting attention due to their effect on human nutrition and health. Modification of these ingredients further enhances the beneficial properties of food products. Objective of the study was to modify some of the low GI ingredients such as rajma, guar, guar seed and oats with different chemical treatments. These chemical treatments were earlier used for the modification of starches. Studies on the modification of complex foods having both starch and proteins were scanty. These modification techniques yielded some ingredients which had improved rheological behavior and also enhanced product quality parameters. Modification of ingredients has become a new innovation in food technology, with ease of preparation and utilization. These ingredients can be used in a variety of foods from bakery to pasta products. These are having worthy nutritive principles which are beneficial for several health related issues. Further study is needed to understand the molecular changes during modification.

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