N
Nisha Aravind
Researcher at University of New England (Australia)
Publications - 9
Citations - 501
Nisha Aravind is an academic researcher from University of New England (Australia). The author has contributed to research in topics: Starch & Guar gum. The author has an hindex of 6, co-authored 7 publications receiving 422 citations. Previous affiliations of Nisha Aravind include Australian Nuclear Science and Technology Organisation & Department of Industry.
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Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
TL;DR: In this article, the authors compared the quality of high-fiber pasta prepared from durum semolina with various amounts of either durum bran or germ (pollard) dried at high temperature.
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Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
TL;DR: The study suggests that RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility, and can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran.
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Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti
TL;DR: In this article, carboxymethylcellulose sodium salt (CMC) and guar gum (GG) incorporation was found to significantly reduce the rate of in vitro starch digestion.
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Effect of β-Glucan on Technological, Sensory, and Structural Properties of Durum Wheat Pasta
Nisha Aravind,Nisha Aravind,Nisha Aravind,Mike Sissons,Narelle Egan,Christopher M. Fellows,Jaroslav Blazek,Elliot P. Gilbert +7 more
TL;DR: In this article, the authors investigated the benefit of adding a commercial source of β-glucan, Barley Balance (BB) flour, as a functional ingredient in spaghetti.
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Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis
TL;DR: In this article, pastas were prepared with modifications designed to alter its rate of digestion, including altering the ratio of A- to B-granules, incorporating higher amylose content, and varying the glutenin:gliadin ratio and HMW:LMW glutenin subunit ratio.