Development of low glycemic index muffins using water chestnut and barley flour

Abstract

The present research was conducted with an aim to explore underutilized crops like water chestnut and barley for the development of low glycemic index (GI) muffins. Incorporation of barley flour (BF) had a significant (p < 0.05) effect on quality attributes and glycemic response of muffins. The resistant starch content of final product (43.5%) was also found to be higher than water chestnut (40.24%) and BF (5.18%). The study confirms that replacement of 30% of water chestnut flour (WCF) with BF is feasible for development of low GI muffins with desired sensory attributes. During storage, firmness, water activity, free fatty acid, and peroxide value of the muffins prepared from 70% WCF and 30% BF were found to increase, whereas moisture content and overall acceptability were decreased. Inference drawn from storage studies was that linear low‐density polyethene is suitable packaging material for safe storage of muffins up to 35 days. Practical applications Diabetes is the third largest noncommunicable disease and affects a large section of population globally. Diabetic patients are not able to consume bakery products because of their high GI which leads to upsurge in blood glucose levels. Water chestnut and BF are low in GI and can be utilized for development of low GI bakery products. Muffins prepared from water chestnut and BF can prove as a viable food item for people suffering from hyperglycemia. The modification of baking process and replacement of table sugar with nonnutritive sweeteners (mannitol and sucralose) further reduces the GI and improves its commercial applicability in the therapeutic diets. Moreover, water chestnut‐based muffins incorporated with BF can act as a laxative because of its high dietary fiber and β‐glucan content provided by BF.

Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

“…The AC of samples was determined with reference to a standard curve prepared from potato amylose (Sigma Aldrich). Reducing sugars (RSs) were determined according to method reported by Somogyi (1952) and the non‐RSs were calculated by subtracting RSs from total sugars (Hussain, Beigh, Qadri, Naseer, & Zargar, 2019). Free fatty acid (FFA) analysis was done as per the standard method of AACC (1995).…”

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

“…Therefore, it has a negative impact on hardness and, thus, the entire value of springiness. However, this argument is mainly significant from the point of view of dough made using gluten flours because hardness is mainly related to the formation of cross-links between partially solubilized starch and gluten proteins [26]. On the other hand, many studies have suggested that it causes a greater viscosity and gel formation and retains water, thus effecting the corresponding viscoelastic values [27][28][29].…”

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

“…Control sample showed a 7.66% loss, whereas the rest of samples with intermediate fat replacements showed values between 2.98% and 5.25%. Hussain, Beigh, Qadri, Naseer, and Zargar (2019) found similar water losses in muffins with water chestnut and barley flour. However, different to our results, Artunduaga and Gutiérrez (2019) observed no significant changes in moisture of the control samples during aging, while all the fat‐replaced (using betaglucans from Ganoderma lucidum ) cakes displayed a significant decrease (between 5.23% and 6.43%) after 14 days of storage.…”