UGC Approved Journal no 63975(19)

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Published in:

Volume 8 Issue 1
January-2021
eISSN: 2349-5162

UGC and ISSN approved 7.95 impact factor UGC Approved Journal no 63975

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Published Paper ID:
JETIR2101189


Registration ID:
305069

Page Number

1507-1514

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Title

Incorporation, Evaluation and Standardization of various food products using Resistant starch rich banana flour and potato flour

Abstract

Resistant Starch (RS) is defined as "the sum of starch and products of starch degradation which are not absorbed in the small intestine of healthy individuals". Many studies suggested that RS intake favors human health by decreasing postprandial glycemic and insulinemic responses, reducing plasma cholesterol and triglyceride concentrations, increasing satiety, decreasing fat storage and improving the growth of intestinal beneficial bacteria. So RS rich sources of food such as unripe banana and Potato were selected and purchased as it was of cheaper cost. Both were processed to flour separately and incorporated in various food products which are rich in starch and not rich in RS. They were incorporated at 25%, 50% and 75% substitution respectively to find the overall acceptability. The conclusion arrived, 25% substitution was found to be highly acceptable and considered to be the standardized one. The nutrient calculation done states that the incorporated food products show increased RS content. The 25% substitution of the flour for a recipe averages to be 7 rupees and can be used by the common people also. The shelf life of both the flour was found to be 60 days as it exceeds the safer limit of consumption more than 60 days. Altogether, RS possess positive health properties as a healthy food component.

Key Words

Resistant starch, unripe banana, potato, food products.

Cite This Article

"Incorporation, Evaluation and Standardization of various food products using Resistant starch rich banana flour and potato flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 1, page no.1507-1514, January-2021, Available :http://www.jetir.org/papers/JETIR2101189.pdf

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2349-5162 | Impact Factor 7.95 Calculate by Google Scholar

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 7.95 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Cite This Article

"Incorporation, Evaluation and Standardization of various food products using Resistant starch rich banana flour and potato flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 1, page no. pp1507-1514, January-2021, Available at : http://www.jetir.org/papers/JETIR2101189.pdf

Publication Details

Published Paper ID: JETIR2101189
Registration ID: 305069
Published In: Volume 8 | Issue 1 | Year January-2021
DOI (Digital Object Identifier):
Page No: 1507-1514
Country: Dindigul, Tamil Nadu, India .
Area: Science
ISSN Number: 2349-5162
Publisher: IJ Publication


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