Effect of Storage on in vitro Starch Digestibility of Functional Foods

Main Article Content

Gopika C. Muttagi
Usha Ravindra


Functional foods such as sweet cookies, masala cookies and khakhra were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice starch served as control product group. The developed products such as sweet cookies, masala cookies and khakhra were stored up to 90 days at room temperature (25-30ºC) and relative humidity (40-60%). The packaging material used was 300 gauge low density polyethylene (LDPE). Samples from sweet cookies and masala cookies were drawn in triplicates for evaluation when fresh and after 15, 30, 45, and 60 days of storage, whereas samples from khakhra were drawn when fresh and after 30, 60, and 90 days of storage duration. The products were evaluated for their In vitro starch digestibility. In all the stored products, there was a significant (p<0.05) decreasing trend in rapidly digestible starch (RDS) and starch digestibility index (SDI), whereas increasing trend was observed in resistant starch (RS) and slowly digestible starch (SDS) as the storage period increased.

In vitro starch digestibility, functional food, storage, modified rice starch.

Article Details

How to Cite
Muttagi, G. C., & Ravindra, U. (2020). Effect of Storage on in vitro Starch Digestibility of Functional Foods. European Journal of Nutrition & Food Safety, 12(8), 87-97. https://doi.org/10.9734/ejnfs/2020/v12i830273
Original Research Article


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