Formulation of Rice and Wheat Based Snacks with Modulated Starch Digestibility by Altering the Dietary Composition

Abstract

Diabetes and other metabolic disorders are increasing at an alarming rate worldwide. This study aims to formulate rice-based and wheat-based snack khakhra, a pan-baked snack, with macronutrient distribution for diabetics, as per the guidelines issued by the American Diabetes Association. Protein, fiber, and fat-rich ingredients are used to modulate the starch hydrolysis pattern with 50-52%, 28-32%, and 16-20% of energy from carbohydrate, fat, and protein, respectively. It is observed that upon nutrient enrichment, the estimated glycemic index reduces by 8.5% in wheat-based khakhra and 11% in rice-based khakhra. Significant changes (p < 0.05) are observed in viscosity, swelling power, solubility, and thermal properties of khakhra flours. Changes in FTIR spectra are also observed, particularly in rice based samples. The khakhra, thus, formulated shows good sensory acceptability in both qualitative descriptive analysis and consumer acceptability tests. These findings suggest that a simple modulation in macronutrient content can be an effective tool in developing a healthy snack at both the domestic and industrial levels.

Interactive Effect of Retrogradation and Addition of Pulses, Cooking Oil on Predicted Glycemic Index and Resistant Starch of Potato

“…However, recent reports by Bhat et al. [ 54 ] revealed that the mixture of different starchy flour such as rice‐chickpea and wheat‐chickpea to prepare khakhra (pan‐baked snack) showed reduced predicted GI and GL compared to the khakhra prepared from the rice/wheat flour alone.…”

“…The reports covering various food combinations followed by cooling on the GL of starchy foods are elusive. However, recent reports by Bhat et al [54] revealed that the mixture of different starchy S5, Supporting Information).…”

Sustaining Odisha's legacy: Traditional rice cakes as cultural treasures

“…It is a vital commodity that supports nearly a billion households across 115 countries in Asia, Africa, and America, providing a source of livelihood for millions of people (Sharif et al 2013). Rice is a versatile ingredient that plays a significant role in various cuisines, including breakfast cereals, staple carbohydrates, snacks, alcoholic beverages, and desserts (Ghosh et al 2014;Ray et al 2016;Nath et al 2019;Bhatt et al 2022;Parthasarathi et al 2022). As a staple food, rice is crucial in the fight against world hunger and poverty.…”