Effect of thermal treatments on the matrix components, inherent glycemic potential, and bioaccessibility of phenolics and micronutrients in pearl millet rotis
Ansheef Ali, Tejveer Singh, Ranjeet Ranjan Kumar, T. Vinutha, Aditi Kundu, S. P. Singh, Mahesh Chand Meena, C. Tara Satyavathi, Shelly Praveen, Suneha Goswami
Abstract
< 0.05) reduced the bioaccessibility of phenolics (10.6%) compared to native PM rotis and slightly reduced the Fe (2%) and Zn (3.2%) bioaccessibility present in PM rotis.
Topics & Concepts
PearlMicronutrientGlycemicFood scienceChemistryBiotechnologyBiologyInsulinGeographyOrganic chemistryArchaeologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications