Development of instant phirni mix (a traditional dairy dessert) from high amylose rice, skim milk powder and carboxymethyl cellulose-resistant starch, predicted glycemic index and stability during storage

Naseer, Bazila; Naik, Haroon Rashid; Hussain, Syed Zameer; Bhat, Tashooq Ahmad; Nazir, Nageena

doi:10.1016/j.fbio.2021.101213

Cited by 4 publications

(1 citation statement)

References 41 publications

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“…The health benefits associated with antioxidants are believed to be due to the vital role they play in impeding the initial stages of lipid peroxidation and scavenging singlet oxygen [ 48 ]. According to Turola Barbi et al [ 61 ] there is a relationship between DPPH inhibition for plant materials and the TPC and TFC. This was observed through increases in DPPH that occur with an increase in the concentration of phenolic compounds or degree of hydroxylation of the phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

Khoza

Dlamini

2021

Foods

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This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°–24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

Khoza

Dlamini

2021

Foods

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The combined effect of oil-in-water emulsion soaking and modified pressure parboiling on starch digestibility of whole rice grains

Sahoo,

Mohan,

Anupam

2023

LWT

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

Naseer

Naik

Hussain

et al. 2022

Sci Rep

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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.

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Development of instant phirni mix (a traditional dairy dessert) from high amylose rice, skim milk powder and carboxymethyl cellulose-resistant starch, predicted glycemic index and stability during storage

Cited by 4 publications

References 41 publications

Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

The combined effect of oil-in-water emulsion soaking and modified pressure parboiling on starch digestibility of whole rice grains

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

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