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VOL. 8, ISSUE 3 (2023)
Nutritional composition, sensory acceptability and glycemic index of oat (Avena sativa) and bael (Aegle marmelos) incorporated pasta
Authors
Saumya Singh, Gita Bisla
Abstract
Cereals grains and fruits are important part of daily diet, mainly due
to it nutrient content and therapeutic potential. These functional ingredients
were rich in soluble fibers and other phytochemicals which has tendency to
lowering the risk of obesity, diabetes, cardio vascular disease and cancer. The
study aimed to access the sensory analysis by using 9-point hedonic scale,
proximate analysis, quantitative analysis of phytochemicals, differential
nutrient components and lipid profile were performed by using standard methods
and calculation of GI was also done. Results indicated that oat and bael
incorporated pasta was found to be rich in fiber, protein, soluble starch,
amylose, resistant starch, omega- 6 -fatty acids, total phenols and phytic
acid. Thus, the study concluded that functional properties enhance the function
of the food which helps in the formulation of food products, so these
ingredients used as functional ingredients in food formulation. These
functional ingredients possess medicinal potential for all living beings.
Therefore, it is necessary to throw light on their uses and pharmacological
values and therapeutic properties.
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Pages:41-44
How to cite this article:
Saumya Singh, Gita Bisla "Nutritional composition, sensory acceptability and glycemic index of oat (<i>Avena sativa</i>) and bael (<i>Aegle marmelos)</i> incorporated pasta". International Journal of Food Science and Nutrition, Vol 8, Issue 3, 2023, Pages 41-44
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