Development of biofortified maize (QPM) noodles and assessment of postprandial effects in diabetics
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Date
2019-07
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The present study was conducted to formulate Quality Protein Maize (QPM) noodles using Vivek QPM 9 variety and to evaluate is quality characteristics and postprandial effects in diabetics. QPM grains were undergone the process of nixtamalization. Results on physical
properties showed that untreated QPM grains had higher values for thousand kernel weight, thousand kernel volume, hydration capacity, bulk porosity and true density while hydration index and bulk density of treated QPM grains was higher. Total flour recovery was higher for untreated QPM flour. Functional properties results showed that untreated QPM flour had significantly higher water absorption capacity, oil absorption capacity and bulk density while least gelation concentration was higher in RWF and gelatinization temperature was significantly higher for both untreated and treated QPM flour. Nutrient analysis indicates that untreated QPM flour had significantly higher amount of crude fat, crude fibre and energy value while treated QPM flour had significantly higher value of total ash and calcium content. Crude protein content and carbohydrate content was significantly higher in RWF. Iron and zinc content was significantly higher in both untreated QPM flour and treated QPM flour. Non significant difference has been found in copper content in all the three samples. Box Behken design in response surface methodology was used for optimization of level of ingredients. Optimization revealed that QPM: RWF (1:1), gluten (12g) and water (53 ml) used for dough making could be used for preparation of noodles. Optimized QPM noodles was significantly superior than the control RWF noodles in terms of total ash, crude protein, crude fat, crude fibre while carbohydrate content of RWF noodles was significantly higher than QPM noodles. Calcium, iron and zinc content of optimized QPM noodles were significantly higher than control noodles. Antioxidant activity, total dietary fibre, tryptophan content, lysine content and in vitro protein digestibility was significantly higher in optimized QPM noodles. Non significant difference has been observed in hardness and sensory qualities of both the types of noodles. The cooking quality parameters of optimized QPM noodles was significantly higher. Results of consumer acceptability revealed that QPM noodles were accepted among the mass. Keeping quality results showed that QPM noodles can be stored upto 90 days at room temperature in LDPE and aluminum laminated packets. Optimized QPM noodles showed significantly low glycemic index. Therefore, it can be concluded that QPM can be successfully utilized for the preparation of noodles for enhancing lysine content without affecting sensory quality and are suitable for protection and control of diabetes. The postprandial effects of noodles in diabetics showed lower rise in blood glucose levels compared to RWF noodles.
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