Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810082027
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dc.contributor.advisorSingh, Usha-
dc.contributor.authorChauhan, Saloni-
dc.date.accessioned2018-10-24T06:54:20Z-
dc.date.available2018-10-24T06:54:20Z-
dc.date.issued2018-
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810082027-
dc.description.abstractRice, Wheat and Maize are the three important staple food crops, out of these three crops, Maize is very nutritious but the use of maize as human food is decreasing day by day. Keeping in view, the highest production of maize among cereals, increasing population day by day and emergence of patient with diabetes, CVD, obesity more and more in number. The investigation was planned to determine the glycemic index of maize, effects of processing and addition of other food ingredient i.e. whole bengal gram which can further reduce the GI of food grain as well as determination of acceptability testing and rollability of maize based food mixes. The freshly harvested normal maize grain taken as ‘control’ sample was found to have 9.92 percent moisture, 3.49 percent fat, 1.28 percent ash, 1.11 percent fibre, 10.93 percent protein and 73.27 percent carbohydrate. In boiled maize flour sample the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 7.64, 3.64, 1.18, 1.03, 11.76 and 74.75 respectively. In case of roasted maize flour sample the proximate composition was 6.42 percent moisture, 3.96 percent fat, 1.20 percent ash, 1.04 percent fibre, 9.54 percent protein and 77.84 percent carbohydrate. In alkali treated maize flour sample the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 10.58, 4.01, 1.03, 1.09, 10.88 and 72.41 respectively. The freshly harvested QPM maize grain taken as ‘control’ sample was found to have 13.06 percent moisture, 3.23 percent fat, 1.14 percent ash, 3.87 percent fiber, 10.83 percent protein and 67.87 percent carbohydrate. In boiled maize flour sample the percentage of moisture, fat, ash, fiber, protein and carbohydrate were 8.21, 3.28, 1.24, 3.79, 10.35 and 73.13 respectively. Roasted maize flour sample contained 3.65 percent moisture, 3.92 percent fat, 1.25 percent ash, 2.64 percent fibre, 10.77 percent protein and 77.77 percent carbohydrate. In alkali treated maize flour sample the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 4.80, 3.40, 0.93, 3.30, 10.85 and 76.72 respectively. Glycemic index of normal maize flour and QPM flour from freshly harvested maize grains before and after processing method like boiling, roasting and alkali processing was found to have QPM control flour sample contained 80.29 GI and normal control flour sample contained 89.4 GI. QPM boiled maize flour sample contained 69.29 GI and normal boiled maize flour sample contained 78.09 GI. QPM roasted maize flour sample contained 75.40 and normal roasted maize flour sample contained 82.13 GI. QPM alkali treated maize flour sample contained 69.38 GI and normal alkali treated maize flour sample contained 77.84 GI. The freshly harvested bengal gram i.e. raw bengal gram had been taken as control sample and after processing like soaking had been taken as processed sample. bengal gram control flour sample content 15.8 GI and treated bengal gram sample containted 11.51 GI Glycemic index (in vitro) of normal maize flour and QPM flour from freshly harvested maize grains after incorporating whole bengal gram was found to have QPM control flour sample with pulse contained 67.45 GI and normal control flour sample with pulse contained 75.67 GI. QPM boiled maize flour sample with pulse contained 55.88 GI and normal boiled maize flour sample with pulse contained 69.29 GI. QPM roasted maize flour sample with pulse contained 63.63 and normal roasted maize flour sample with pulse contained 72.46 GI. QPM alkali treated maize flour sample with pulse contained 55.51 GI and normal alkali treated maize flour sample with pulse contained 69.48 GI. Through in vivo condition QPM control maize sample with pulse contained 71.13 GI and normal control flour sample with pulse contained 75.15 GI. In QPM boiled maize flour sample with pulse contained 52.75 GI and normal boiled maize flour sample with pulse contained 68.72 GI. QPM maize flour sample with pulse contained 61.80 and normal roasted maize flour sample with pulse contained 72.15 GI. QPM alkali treated maize sample with pulse contained 54.13 GI and normal alkali treated maize sample with pulse contained 77.84 GI. In case of rollability, the score of QPM control maize chapatti was 7.7 and normal control maize chapatti was 9. In QPM boiled maize chapatti the score was 8.1 and normal boiled maize chapatti was 8.2. In QPM roasted maize chapatti the score was 7.3 and normal roasted maize chapatti was 7.4. In QPM alkali treated maize chapatti was the score 8.6 and normal alkali treated maize chapatti was 8.5. In acceptability testing, the value of color in QPM control maize chapatti was 9.0, taste 7.8, texture 8.2, flavor 8.3 and overall acceptability 8.3, the boiled maize chapatti the color was 8.6, taste 8.7, texture 8.1, flavor 8.3 and overall acceptability 8.8, whereas in roasted maize chapatti color was 7.0, taste 9.5, texture 7.7, flavor 8.4 and overall acceptability was 8.8 and in alkali treated maize chapatti color was 8.8, taste 8.2, texture 9.0, flavor 8.5 and overall acceptability 8.7 as well as in normal control maize chapatti color was 8.4, taste 8.3, texture 8.1, flavor 7.7 and overall acceptability 7.9. In boiled maize chapatti the color was 8.8, taste 8.9, texture 8.3, flavor 8.0 and overall acceptability 8.9. In roasted maize chapatti color was 7.8, taste 8.3, texture 8.5, flavor 8.8 and overall acceptability was 8.4. In alkali treated maize chapatti, color was 8.6, taste 7.4, texture 8.3, flavor 8.0 and overall acceptability 8.3. Hence, low glycemic index maize based food mixes is recommended in stress condition such as obesity, diabetes, heart diseases etc. and also high glycemic index maize based food mixes was recommended in malnutrition, given after exercise for require energy etc. and in case of acceptability and rollability testing ranged of score above 7 is best for use.en_US
dc.language.isoenen_US
dc.publisherDr. Rajendra Prasad Central Agricultural University, Pusa, Samastipuren_US
dc.subjectnullen_US
dc.titleEvaluation of the level of Glycemic Index in Maize after processing for the development of Maize based Food Mixesen_US
dc.typeThesisen_US
dc.pages75+xii+1en_US
dc.subFood and Nutritionen_US
dc.themeTo determine the glycemic index of maizeen_US
dc.keywordsMaize, Food mixes, Glycemic index, Processing, Food developmenten_US
dc.these.typeM.Scen_US
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