دانلود مقاله ISI انگلیسی شماره 104860
ترجمه فارسی عنوان مقاله

ارزیابی تغذیه ای چند دانه خرا

عنوان انگلیسی
Nutritional evaluation of multigrain Khakra
کد مقاله سال انتشار تعداد صفحات مقاله انگلیسی
104860 2017 21 صفحه PDF
منبع

Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)

Journal : Food Bioscience, Volume 19, September 2017, Pages 80-84

پیش نمایش مقاله
پیش نمایش مقاله  ارزیابی تغذیه ای چند دانه خرا

چکیده انگلیسی

Multigrain foods are being increasingly considered as an approach to improve the nutritional value of products. Khakra, crisp bread from India has huge potential to serve as a nutritional snack beyond local markets. Multigrain khakra made using a mix of pearl millet, finger millet, maize, sorghum and whole wheat flour was evaluated for its nutritional qualities. Nutritional aspects based on resistant starch content, fiber content, in vitro protein digestibility and glycemic index were evaluated. It was found that multigrain khakra had significantly higher total dietary fiber (2.4 g/100 g) than control whole wheat khakra (1.8 g/100 g). It was found that multigrain khakra had higher resistant starch (1.2 g/100 g), lower glycemic index (52) and significantly higher protein digestibility (85%) when compared to control whole wheat khakra with 0.6 g/100 g resistant starch, 55.2 glycemic index and 70.2% protein digestibility.