Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

Abstract High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were...

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Bibliographic Details
Main Authors: Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Tahiya Qadri, Basharat Nabi Dar, Tawheed Amin, Monica Reshi, Fouzia Shafi, Tabasum Fatima
Format: Article
Language:English
Published: Nature Portfolio 2022-06-01
Series:Scientific Reports
Online Access:https://doi.org/10.1038/s41598-022-15060-6

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https://doi.org/10.1038/s41598-022-15060-6

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