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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Nature Portfolio
2022-06-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-15060-6 |
| _version_ | 1818257048092016640 |
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| author | Bazila Naseer Haroon Rashid Naik Syed Zameer Hussain Tahiya Qadri Basharat Nabi Dar Tawheed Amin Monica Reshi Fouzia Shafi Tabasum Fatima |
| author_facet | Bazila Naseer Haroon Rashid Naik Syed Zameer Hussain Tahiya Qadri Basharat Nabi Dar Tawheed Amin Monica Reshi Fouzia Shafi Tabasum Fatima |
| author_sort | Bazila Naseer |
| collection | DOAJ |
| description | 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 investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding). Design expert predicted SMP (70): HAR (30) and CMC (0.8%) as optimum levels for reducing the pGI and maximizing the RS content and other quality characteristics in phirni. RS content of phirni (4.38%) prepared from optimized dry-mix (ODM) was higher while pGI (48.12) and GL (7.50) were lower as compared to phirni prepared from market dry-mix (MDM). The visco-thermal properties of ODM and MDM also showed significant variations. Storage modulus (Gʹ) and loss modulus (Gʹʹ) indicated that ODM phirni was less solid than MDM phirni. Scanning electron micrographs showed fused structures in ODM, while coarse sheet like structures were observed across the surface of MDM. Thus, ODM can be a promising substitute for the available milk desserts for diabetic patients. |
| first_indexed | 2024-12-12T17:37:27Z |
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| id | doaj.art-7289c61ad5454d8bbfab6b00cab7e8fa |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-12-12T17:37:27Z |
| publishDate | 2022-06-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-7289c61ad5454d8bbfab6b00cab7e8fa2022-12-22T00:17:11ZengNature PortfolioScientific Reports2045-23222022-06-0112111510.1038/s41598-022-15060-6Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterizationBazila Naseer0Haroon Rashid Naik1Syed Zameer Hussain2Tahiya Qadri3Basharat Nabi Dar4Tawheed Amin5Monica Reshi6Fouzia Shafi7Tabasum Fatima8Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of KashmirDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of KashmirDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of KashmirDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of KashmirDepartment of Food Technology, Islamic University of Science and Technology (IUST)Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of KashmirDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of KashmirDivision of Basic Science and Humanities, Sher-e-Kashmir University of Agricultural Sciences and Technology of KashmirDepartment of Moalijat, Regional Research Institute of Unani MedicineAbstract 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 investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding). Design expert predicted SMP (70): HAR (30) and CMC (0.8%) as optimum levels for reducing the pGI and maximizing the RS content and other quality characteristics in phirni. RS content of phirni (4.38%) prepared from optimized dry-mix (ODM) was higher while pGI (48.12) and GL (7.50) were lower as compared to phirni prepared from market dry-mix (MDM). The visco-thermal properties of ODM and MDM also showed significant variations. Storage modulus (Gʹ) and loss modulus (Gʹʹ) indicated that ODM phirni was less solid than MDM phirni. Scanning electron micrographs showed fused structures in ODM, while coarse sheet like structures were observed across the surface of MDM. Thus, ODM can be a promising substitute for the available milk desserts for diabetic patients.https://doi.org/10.1038/s41598-022-15060-6 |
| spellingShingle | Bazila Naseer Haroon Rashid Naik Syed Zameer Hussain Tahiya Qadri Basharat Nabi Dar Tawheed Amin Monica Reshi Fouzia Shafi Tabasum Fatima Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization Scientific Reports |
| title | Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization |
| title_full | Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization |
| title_fullStr | Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization |
| title_full_unstemmed | Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization |
| title_short | Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization |
| title_sort | development of low glycemic index instant phirni pudding mix its visco thermal morphological and rheological characterization |
| url | https://doi.org/10.1038/s41598-022-15060-6 |
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