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International Journal of Food Properties Volume 21, 2018 - Issue 1

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In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

Tawheed AminDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, Jammu and Kashmir, INDIACorrespondence[email protected]

H. R. NaikDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, Jammu and Kashmir, INDIA

Syed Zameer HussainDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, Jammu and Kashmir, INDIA

M. A. MirDepartment of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, INDIA

Abida JabeenDepartment of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, INDIA

Pages 2632-2645 | Received 07 Sep 2018, Accepted 01 Nov 2018, Published online: 20 Nov 2018

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https://doi.org/10.1080/10942912.2018.1545789
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Mohammad Amaan Seh, Tawheed Amin, Syed Zameer Hussain, Omar Bashir, Shubli Bashir, Hilal A. Makroo, Samar Jan, Monisa Yousouf, Sobiya Manzoor, Gousia Gani, Gurkirat Kaur, B.N. Dar, Ufaq Fayaz & Immad A. Shah. (2023) Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas. International Journal of Biological Macromolecules 253, pages 126612.
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Jingjing Xie, Li Cheng, Zhaofeng Li, Caiming Li, Yan Hong & Zhengbiao Gu. (2023) Effect of non-starch components on the structural properties, physicochemical properties and in vitro digestibility of waxy highland barley starch. International Journal of Biological Macromolecules, pages 128013.
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Jashandeep Kaur, Baljit Singh, Sanju Bala Dhull, Arashdeep Singh & Sukhvinder Singh Purewal. (2023) Sorghum- and Chickpea-Based Ready-to-Eat Extrudate Flakes: Quality Attributes and In Vitro Digestibility. Journal of Food Processing and Preservation 2023, pages 1-12.
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A. Rajalechumi Kamatchi, K. U. Anjali, Sundaramoorthy Haripriya & Arun Kumar. (2023) Microwave‐assisted ultrasonication extraction of phytochemical, antioxidant and techno‐functional characteristics of pigmented and non‐pigmented rice landraces. International Journal of Food Science & Technology 58:7, pages 4043-4050.
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Kaili Qin, Daiyong Sun, Chaofan Wang, Na Ji, Lei Dai, Yang Qin, Liu Xiong, Tao Wang & Qingjie Sun. (2023) Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsules. Food Hydrocolloids 135, pages 108127.
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Nusrat Jan, H. R. Naik, Gousia Gani, Omar Bashir, Tawheed Amin, Sajad Mohd Wani & Shakeel Ahmad Sofi. (2022) Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels. Food Production, Processing and Nutrition 4:1.
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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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Swati Mitharwal, Sachin Kumar & Komal Chauhan. (2021) Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. Food Bioscience 44, pages 101382.
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Navid Nikvarz, Gholam Reza Khayati & Shahriar Sharafi. (2021) Bio-based ultraviolet protective packaging film preparation using starch with incorporated date palm syrup. Materials Chemistry and Physics 270, pages 124794.
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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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İdil KARACA AÇARI. (2021) Determination of the chemical structure of diet biscuits with modern enstrumental techniques. Cumhuriyet Science Journal 42:2, pages 299-309.
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Beenish Gulzar, Syed Zameer Hussain, Bazila Naseer & Haroon Rashid Naik. (2021) Enhancement of resistant starch content in modified rice flour using extrusion technology. Cereal Chemistry 98:3, pages 634-641.
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Frendy Ahmad Afandi, Christofora Hanny Wijaya, Didah Nur Faridah, Nugraha Edhi Suyatma & Anuraga Jayanegara. (2021) Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments. Foods 10:2, pages 364.
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Mala Rajendran & Keerthana Ravi Chandran. (2020) Grain Dimension, Nutrition and Nutraceutical Properties of Black and Red Varieties of Rice in India. Current Research in Nutrition and Food Science Journal 8:3, pages 903-923.
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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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In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

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In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

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