Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati

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dc.contributor.authorVadnerkar, Anuya Ananten
dc.contributor.committeechairNiba, Lorraine L.en
dc.contributor.committeememberAgblevor, Foster Aryien
dc.contributor.committeememberBarbeau, William E.en
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.date.accessioned2011-08-06T16:08:05Zen
dc.date.adate2004-10-26en
dc.date.available2011-08-06T16:08:05Zen
dc.date.issued2004-10-11en
dc.date.rdate2007-10-26en
dc.date.sdate2004-09-15en
dc.description.abstractThis study aimed to quantify resistant starch (RS) beta-glucans (BG) and fructo-oligosaccharides (FOS) in Indian and Canadian wheat varieties and in chapaties made from these; and to assess the effects of soy flour on the levels of these components and its effects on the sensory and functional properties of the wheat-soy chapaties. Seven wheat varieties (Indian / Canadian) were milled into flour; supplemented with 0 % (control), 10 %, 20 % or 30 % defatted soy flour and made into chapaties. Flours and chapaties (freeze-dried, pulverized) were assayed for BG, FOS, RS and simple sugars (glucose / sucrose). Sensory evaluation was carried out by (9 point) hedonic rating of chapaties by 20 untrained Indian panelists. Flour water-holding capacity and water absorption indices (WAI) were determined. RS content of flours ranged from 7.1 g/100 g to 12.6 g/100g, but decreased when made into chapaties, (< 1 g/100 g), and decreased further with soy flour addition. BG content in flours ranged from 0.8 g/100 g to 1.4 g/100 g, while FOS content ranged from 1.3 g/100 g to 2.3 g/100 g. Minimal changes were observed in BG and FOS content when made into chapaties. Simple sugars were minimal in flours and chapaties. WAI of wheat flour was increased with addition of soy bean flour. Addition of up to 30 % soybean flour elevated the sensory acceptability of chapaties. While there is a decrease in RS with chapati making, the levels of BG and FOS are largely unchanged with processing.en
dc.description.degreeMaster of Scienceen
dc.format.mediumETDen
dc.identifier.otheretd-09152004-155947en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09152004-155947en
dc.identifier.urihttp://hdl.handle.net/10919/10174en
dc.publisherVirginia Techen
dc.relation.haspartANUYA_MS_THESIS.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectsoluble fibersen
dc.subjectwhole wheat flouren
dc.subjectchapatisen
dc.subjectResistant starchen
dc.titleSoluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapatien
dc.typeThesisen
thesis.degree.disciplineHuman Nutrition, Foods, and Exerciseen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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