caa a22 4500 606243496 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s11694-015-9266-z doi (NATIONALLICENCE)springer-10.1007/s11694-015-9266-z Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index [Elektronische Daten] [S. Bharath Kumar, P. Prabhasankar] Aim of the present study is to develop a low glycemic index (GI) wheat based ingredient with modification techniques to help in the product formulation which are usually not recommended for diabetics. Triticum durum (DU) and Triticum dicoccum (DI) were chemically modified using lactic acid, sodium-bicarbonate, succinic anhydride and octenyl succinic anhydride. Noodles were prepared and analyzed for physico-chemical, in vitro and in vivo GI, Infrared spectroscopy (IR) and scanning electron microscopy (SEM). Modified DU and DI noodles GI reduced significantly. Noodles prepared with pH variation 3 and 9 showed significant reduction in solid leach out 4.8 and 4.9% respectively compared with control (6%). Structural changes were observed in IR and SEM analyses, which was responsible for changes in starch profile. Thus, these modified noodles can be beneficial for diabetic individuals and also for normal individuals to maintaining their health. Springer Science+Business Media New York, 2015 Chemical modification nationallicence Noodles nationallicence Succinic anhydride nationallicence Octenyl succinic anhydride nationallicence Glycemic index nationallicence Infrared spectroscopy nationallicence Bharath Kumar S. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, India aut Prabhasankar P. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 575-585 2193-4126 9:4<575 2015 9 11694 https://doi.org/10.1007/s11694-015-9266-z text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9266-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bharath Kumar S. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 700 1- Prabhasankar P. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 575-585 2193-4126 9:4<575 2015 9 11694