首页|Informative title: Incorporation of finger millet affects in vitro starch digestion, nutritional, antioxidative and sensory properties of rice noodles
Informative title: Incorporation of finger millet affects in vitro starch digestion, nutritional, antioxidative and sensory properties of rice noodles
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NSTL
Elsevier
Effects of part replacement (0, 10, 20, 30 g/100 g) of rice by finger millet (FM) on nutritional properties, sensory properties, in vitro digestion and antioxidant properties of composite rice noodles (CRN) were investigated. A 20% blend of FM with rice was selected best used in the rice noodle formulation on basis of sensory evaluation. Rice noodles thus formulated showed low breaking rate (13.33%) and cooking loss rates (14.60%), high content of protein (5.58%), dietary fiber (2.64%), calcium (67.47 mg/100 g), potassium (67.31% mg/100 g), magnesium (24.72 mg/100 g) and phosphorus (99.35 mg/100 g). What's more, increasing the FM content in rice noodles resulted in progressing antioxidative activity, e.g., DPPH* scavenging increased by 55.26-169.62%, as well as in increasing classes and content of phenolic compounds, e.g., gallic acid content was 0 mu g/g in control (0% FM), and 9.24 mu g/g in the CRN with the highest FM substitution. Moreover, RS content in that latter case was 16.22fold higher than in control. Overall, this study demonstrates that FM can effectively improve the nutritional value and taste of rice noodles, in addition to strengthening their anti-digestibility.
NSTL
Elsevier
