کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4753099 1416486 2017 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Nutritional evaluation of multigrain Khakra
ترجمه فارسی عنوان
ارزیابی تغذیه ای چند دانه خرا
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی

Multigrain foods are being increasingly considered as an approach to improve the nutritional value of products. Khakra, crisp bread from India has huge potential to serve as a nutritional snack beyond local markets. Multigrain khakra made using a mix of pearl millet, finger millet, maize, sorghum and whole wheat flour was evaluated for its nutritional qualities. Nutritional aspects based on resistant starch content, fiber content, in vitro protein digestibility and glycemic index were evaluated. It was found that multigrain khakra had significantly higher total dietary fiber (2.4 g/100 g) than control whole wheat khakra (1.8 g/100 g). It was found that multigrain khakra had higher resistant starch (1.2 g/100 g), lower glycemic index (52) and significantly higher protein digestibility (85%) when compared to control whole wheat khakra with 0.6 g/100 g resistant starch, 55.2 glycemic index and 70.2% protein digestibility.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 19, September 2017, Pages 80-84
نویسندگان
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