Structural properties of high-protein, low glycaemic index (GI) rice flour
T Amin, HR Naik, SZ Hussain, AH Rather… - … journal of food …, 2017 - Taylor & Francis
Low glycaemic index (GI) rice flour was prepared by the enzymatic hydrolysis method. The
protein content of treated (high-protein, low GI) rice flour was about 3.5 times higher than
untreated rice flour, suggesting its use in infant formula or other protein-fortified food
products. The GI of untreated and treated rice flour was found to be 88.0±0.2 and 46.1±0.2,
respectively. High-protein, low-GI rice flour was studied for thermal and structural properties,
which showed significant (p< 0.05) differences from untreated rice flour. The results of …
protein content of treated (high-protein, low GI) rice flour was about 3.5 times higher than
untreated rice flour, suggesting its use in infant formula or other protein-fortified food
products. The GI of untreated and treated rice flour was found to be 88.0±0.2 and 46.1±0.2,
respectively. High-protein, low-GI rice flour was studied for thermal and structural properties,
which showed significant (p< 0.05) differences from untreated rice flour. The results of …
Structural properties of high-protein, low glycaemic index (GI) rice flour.
TA Tawheed Amin, HR Naik, SZ Hussain, AH Rather… - 2017 - cabidigitallibrary.org
Low glycaemic index (GI) rice flour was prepared by the enzymatic hydrolysis method. The
protein content of treated (high-protein, low GI) rice flour was about 3.5 times higher than
untreated rice flour, suggesting its use in infant formula or other protein-fortified food
products. The GI of untreated and treated rice flour was found to be 88.0±0.2 and 46.1±0.2,
respectively. High-protein, low-GI rice flour was studied for thermal and structural properties,
which showed significant (p< 0.05) differences from untreated rice flour. The results of …
protein content of treated (high-protein, low GI) rice flour was about 3.5 times higher than
untreated rice flour, suggesting its use in infant formula or other protein-fortified food
products. The GI of untreated and treated rice flour was found to be 88.0±0.2 and 46.1±0.2,
respectively. High-protein, low-GI rice flour was studied for thermal and structural properties,
which showed significant (p< 0.05) differences from untreated rice flour. The results of …
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