Rate of in vitro starch hydrolysis and digestibility index of ragi-based preparations

Roopa, M.R. and Urooj, A. and Puttaraj, S. (1998) Rate of in vitro starch hydrolysis and digestibility index of ragi-based preparations. Journal of food science and technology, 35 (2). pp. 138-142. ISSN 0022-1155

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Digestibility indices (DI) of ragi-based preparations, dumpling, roti, puttu, dosa (with/without accompaniment) were determined by measuring the rate of starch hydrolysis in vitro and thereafter compared the same by replacing ragi with other cereals viz., rice, wheat or jowar in similar preparations. Percentage starch digested in vitro and DI ranged from 17-27 and 66-94% respectively in these preparations. The proximate composition. rate of starch hydrolysis and glucose release were affected by the degree of gelatinization (DG], ingredient components and accompaniment rather than the cereal base, Scanning electron microscopy (SEM) revealed a complete disintegration of starch structure in dumpling and could be related to a DG of 100%.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Users 23 not found.
Date Deposited: 07 Jun 2021 03:58
Last Modified: 07 Jun 2021 03:58
URI: http://eprints.uni-mysore.ac.in/id/eprint/16726

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