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The effect of technological processing on the glycaemic index of rice porridge

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dc.contributor.author VIDRAȘCO, A.
dc.contributor.author COȘCIUG, L.
dc.date.accessioned 2019-11-16T13:57:48Z
dc.date.available 2019-11-16T13:57:48Z
dc.date.issued 2016
dc.identifier.citation VIDRAȘCO, A., COȘCIUG, L. The effect of technological processing on the glycaemic index of rice porridge. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 329-332. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/7000
dc.description.abstract Food with high glycemic index (GI>70) is a risk factor of developing the chronic diseases specific to contemporary society: obesity, diabetes, cardio vascular diseases. In this respect the investigation and identification of technological processes that contribute to reduction of GI is of utmost importance. Rice is a high GI cereal widely used in nutrition. This study aims to investigate the effect of some technological parameter s for rice porridge cooking (ratio of groats to water, heat treatment duration, fat combination) on the glycemic index value. The experimental results show that combination of boiled rice with butter reduces the GI value more effectively as compared to the rmal treatment duration and the groats to water ratio. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject rice porridge en_US
dc.subject glycemic index en_US
dc.subject technological parameters en_US
dc.title The effect of technological processing on the glycaemic index of rice porridge en_US
dc.type Article en_US


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