Development of technology for preparation of low glycemic index pasta from barley

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dc.contributor.advisorBaljit Singh
dc.contributor.authorArshpreet Kaur
dc.date.accessioned2023-06-26T02:58:12Z
dc.date.available2023-06-26T02:58:12Z
dc.date.issued2023
dc.description.abstractThe present study aimed to standardize the process for preparation of low-glycemic index pasta from barley and to study the physico-chemical and functional characteristics of the prepared pasta. Two varieties of barley and six compositions for each variety by using different gums (guar gum, xanthan gum, carrageenan gum) with two different concentration of each gum were prepared. Compared to control, addition of gums in barley flour enhanced the water absorption capacity and swelling power as the level of gums increased whereas a decline in the oil absorption capacity and water solubility index was obtained . Furthermore, addition of gums increased peak viscosity, breakdown viscosity and final viscosity of barley flour . Significant increase in the minimum cooking time of pasta samples was obtained ,with increase in gum concentration. The glycemic index values for barley pasta were less than control while glycemic index of barley – gum pasta decreased as the gum level increased. Based on sensory analysis, both PL-419 and PL-807 barley pasta with 3% gum concentration were selected for storage studies. Moisture content and water activity increased significantly with the progression of storage period. It was observed that pasta prepared with 3% xanthan gum addition in barley flour had lower glycemic index as compared to other gums. However , its low sensory parameters makes it less acceptable while pasta prepared by incorporation of guar gum at 3% level was more acceptable due to its high sensory properties and had lower glycemic index as compared to control. Among all the compositions, enrichment with 3% level of all the gums for both the varieties of barley had highest overall acceptability in comparison to 2% gum addition in barley pasta.en_US
dc.identifier.citationArshpreet Kaur (2023) Development of technology for preparation of low glycemic index pasta from barley (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197746
dc.keywordsbarley, gums, pasta, glycemic index, pasting profile and shelf life.en_US
dc.language.isoEnglishen_US
dc.pages67en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemDevelopment of technology for preparation of low glycemic index pasta from barleyen_US
dc.subFood Science and Technologyen_US
dc.themeDevelopment of technology for preparation of low glycemic index pasta from barleyen_US
dc.these.typeM.Scen_US
dc.titleDevelopment of technology for preparation of low glycemic index pasta from barleyen_US
dc.typeThesisen_US
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