Nutritionally important carbohydrates in ready-to-eat processed foods

Muthappa, S. M. and Puttaraj, S. and Prasad, N. Narayan and Urooj, Asna (2003) Nutritionally important carbohydrates in ready-to-eat processed foods. Journal of food science and technology, 40 (5). pp. 486-489. ISSN 0022-1155

Full text not available from this repository. (Request a copy)
Official URL: http://cat.inist.fr/?aModele=afficheN&cpsidt=15553...

Abstract

The pattern of starch (RS) and dietary fibre (DF) fractions was found to be different for each of the foods. Nutritionally important carbohydrates viz, - starch, rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and dietary fibre (DF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) fractions were determined in 12 ready-to-eat (RTE) foods. The products containing the highest rapidly available glucose (RAG) values were fruit `N' fibre cereal (60%), corn flakes (46%) and flavoured chapathi (37%). All foods showed a starch digestion index (SDI) value above 30, the highest being 61 for sweet corn cream soup.

Item Type: Article
Uncontrolled Keywords: ready-to-eat foods; starch fractions; carbohydrates; processed foods; nutritional values; in vitro starch digestibility
Subjects: Agriculture Biological Sciences > Food Science & Nutrition
University of Mysore > PG Campuses > Manasagangotri, Mysore > Agriculture Biological Sciences > Food Science & Nutrition
Divisions: PG Campuses > Manasagangotri, Mysore > Food Science and Nutrition
Depositing User: Users 11 not found.
Date Deposited: 12 Apr 2013 03:55
Last Modified: 26 Oct 2013 05:14
URI: http://eprints.uni-mysore.ac.in/id/eprint/4125

Actions (login required)

View Item View Item