The chemical properties that serve as major determinants for the glycemic index (GI) of
starchy food and recommended low-GI, carbohydrate-based foods have remained …

Millets are underutilized minor cereal crops which are consumed as staple food in
developing countries of Asia and Africa. Among the different kinds of millets available …

This study aimed to access the influence of rice flour incorporation on various quality
attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility …

Highland barley (HB) endosperm with an amylose content of 0–10% is called waxy HB
(WHB). WHB is a naturally slow-digesting grain, and the interaction between its endogenous …

After starch is ingested by the human body, it is rapidly broken down into glucose, causing
an increase in blood glucose, and high blood glucose can lead to a series of health …

Background and objectives The present study was conducted with an aim to modify rice flour
for enhancement of resistant starch content using extrusion technology. The effects of feed …

The increase in unhealthy populations and health consciousness grows hand in hand. This
creates a massive demand for functional and nutraceutical food with bioactive components …

The study is aimed at the development of whole sorghum‐based ready‐to‐eat extruded
snacks using chickpea at different barrel temperature (BT)(130, 145, and 170° C) and feed …

Biodegradable polymers have become a promising option to prevent the accumulation and
replacement of non-destructive petroleum-based plastics. Among all biopolymers, starch …

Synergistic influence of extrusion conditions and whey protein isolate (WPI) incorporation on
glycemic response and physicochemical characteristics of rice starch was studied. Box …