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International Journal of Food Properties Volume 20, 2017 - Issue 11
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Articles

Structural properties of high-protein, low glycaemic index (GI) rice flour

Tawheed AminDivision of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, IndiaCorrespondence[email protected]
,
H. R. NaikDivision of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
,
Syed Zameer HussainDivision of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
,
A. H. RatherDivision of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
,
Imtiyaz MurtazaDivision of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
&
B. N. DarDepartment of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, Srinagar, Jammu and Kashmir, India
Pages 2793-2804 | Received 08 Aug 2016, Accepted 20 Oct 2016, Published online: 16 Mar 2017

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Tawheed Amin, H. R. Naik, Syed Zameer Hussain, M. A. Mir & Abida Jabeen. (2018) In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis. International Journal of Food Properties 21:1, pages 2632-2645.
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Articles from other publishers (14)

Yaning Tian, Lan Ding, Yonghui Liu, Li Shi, Tong Wang, Xueqing Wang, Bin Dang, Linglei Li, Guoyuan Gou, Guiyun Wu, Fengzhong Wang & Lili Wang. (2023) The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour. Foods 12:16, pages 3099.
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Caren Wibawa, Yilan Huang, Daniel Henry Patterson, Ziqian Feng & Luca Serventi. 2023. Sustainable Food Innovation. Sustainable Food Innovation 13 28 .
Abida Jabeen, Nusrat Ajaz, Nusrat Jan, Tawheed Amin, Gousia Gani, Omar Bashir & Quraazah Akeemu Amin. (2022) β -glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach . British Food Journal 124:12, pages 4440-4461.
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Nafiya Qadir & Idrees Ahmed Wani. (2022) In-vitro digestibility of rice starch and factors regulating its digestion process: A review. Carbohydrate Polymers 291, pages 119600.
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Qudsiya Ayaz, Haroon Rashid Naik, Nusrat Jan, Syed Zameer Hussain, Tawheed Amin, Omar Bashir, Gousia Gani & Abida Jabeen. (2022) Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?. Journal of Food Processing and Preservation 46:6.
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Mehmet Turan Ayseli & İsmail Coskun. (2022) Effect of gamma-irradiation and extrusion on the physicochemical, thermal and aroma-active compounds of rice flour. Radiation Physics and Chemistry 195, pages 110061.
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Domas Galih PATRIA, Aji SUTRISNO, Sukamto SUKAMTO & Jenshinn LIN. (2022) Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index. Food Science and Technology 42.
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Tawheed Amin, H.R. Naik, Syed Zameer Hussain, Sajad Ahmad Rather, H.A. Makroo, B.N. Dar, Sajad Mohd Wani & Omar Bashir. (2021) Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility. Food Bioscience 42, pages 101072.
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Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Tahiya Qadri & Mushtaq Ahmad Beigh. (2020) Viscothermal Behavior and Structural Characterization of Temperate Highland Himalayan Rice Cultivars. Starch - Stärke 73:3-4.
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Nusrat Jan, H.R. Naik, Gousia Gani, Omar Bashir, Syed Zameer Hussain, A.H. Rather, Imtiyaz A. Zargar, Sajad Mohd Wani & Tawheed Amin. (2021) Optimization of process for the development of rice flour incorporated low-gluten wheat based pretzels: Evaluation of its physicochemical, thermal and textural characteristics. Journal of the Saudi Society of Agricultural Sciences 20:2, pages 116-127.
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Tawheed Amin, H.R. Naik, Syed Zameer Hussain, Hilal Ahmad Makroo & Sajad Ahmad Rather. (2020) Effect of storage materials and duration on the physicochemical, pasting and microstructural properties of low glycemic index rice flour. International Journal of Biological Macromolecules 162, pages 1616-1626.
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Monica Reshi, Farah Shafiq, Syed Zameer Hussain, Bazila Naseer & Tawheed Amin. (2020) Physicochemical properties of iron‐fortified, low glycemic index (GI) barley based extruded ready‐to‐eat snacks developed using twin‐screw extruder. Journal of Food Processing and Preservation 44:8.
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T. Anukiruthika, J.A. Moses & C. Anandharamakrishnan. (2020) 3D printing of egg yolk and white with rice flour blends. Journal of Food Engineering 265, pages 109691.
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Marina Villanueva, Joanna Harasym, José María Muñoz & Felicidad Ronda. (2019) Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance. Food Hydrocolloids 90, pages 472-481.
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