An increasing body of evidence suggests that a low-glycemic-index (GI) diet has a therapeutic as well as a preventive potential in relation to the insulin resistance syndrome. Interest in development of low GI foods is growing worldwide; hence there is a need for more diversified...
Open access
Research Article10.9734/irjpac/2020/v21i2130288
The present investigation was conducted to find out the effects of heat or irradiation combined on protein. Sorghum, pearl millet, foxtail millet were used in the study. Whole (WC) and dehulled (DC) grains were treated either with heat (170°C) or irradiation at 1.0 kGy / 2.5 kGy...
Open access
Research Article10.9734/irjpac/2020/v21i2430372
Bran is waste generated during primary processing of cereal grains. These brans are rich source of dietary fiber, nutrients, phytonutrients especially phenols and flavonoids contributing to their antioxidant properties. Thus, bran is gaining lot of attention as functional ingredi...
Open access
Research Article10.9734/irjpac/2020/v21i2030282
Malnutrition remains a major nutritional problem nowadays. So there is a need to develop protein-rich products. Biscuits are extensively used for protein fortification vehicles due to their long shelf life and high acceptability. In the present study, biscuits were produced by su...
Open access
Research Article10.9734/irjpac/2020/v21i1030201