Modulation of Carbohydrate Digestibility of North Indian Parotta Using Protein and Dietary Fiber Based Functional Ingredients

Abstract

Diet is the cornerstone in the management of hyperglycemia. Indian diets are predominantly cereal based providing a higher proportion of carbohydrate. Hence whole wheat flour (staple cereal) is substituted with a blend of 20-30% of chickpea flour, psyllium husk, fenugreek seed powder (CPF) for increasing the protein and dietary fiber contents. The effects of CPF on the rheological characteristics of whole wheat flour; physico-chemical, sensory characteristics, and carbohydrate digestive profile of north Indian parotta (NIP) are studied. The results show an increase in the farinograph water absorption; extensograph resistance to extension; amylograph pasting temperature, peak viscosity, and a decrease in the extensograph extensibility. The overall quality score of NIP increases from 50 to 54, from a maximum score of 60 with an addition of 25% CPF of and decreased to 40 for 30% CPF content. Hence NIP with 25% CPF is selected for determinations of protein, dietary fiber, carbohydrate digestibility, kinetics of starch digestion in comparison with control NIP. The NIP with 25% CPF shows higher protein, dietary fiber, slowly available glucose, resistant starch, and lower rapidly available glucose than the control NIP. The differences in the digestibility profile are found to be statistically significant. The rate of starch hydrolysis and kinetics further confirmed the reduced glucose release of the NIP with 25% CPF. The predicted glycemic index of the NIP with 25% CPF is found to be "low."

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

“…An increase in peak viscosity can be attributed to the addition of fiber-rich fractions, i.e., psyllium husk and dried spinach. This result is consistent with the study done by Ray et al [31] They reported that a higher water holding capacity of fiber results in higher peak viscosity of the mixture. Also, an increase in peak viscosity can be attributed to the addition of protein-rich fractions like SPI and pulses in the nutrientenriched khakhra flour.…”

Empleo del psyllium para el desarrollo de nuevos productos a base de cereales.

“…Otra oportunidad de investigación está relacionada al porcentaje correcto de psyllium que es necesario para lograr una reducción efectiva del índice glucémico de los panes. Ray et al (2018) reemplazó harina de trigo del pan parotta (pan típico del Sur de India), por una combinación de psyllium (7,5% del peso total de la harina), harina de garbanzos y semilla de fenogreco ("fenugreek") en polvo. Ellos demostraron que con el 25% de sustitución se obtiene un incremento del almidón de lenta digestión y del almidón resistente y, en consecuencia, reducción significativa del almidón de rápida digestión.…”

“…Nowadays, psyllium is the worlds' fourth most used hydrocolloid after hydroxypropyl methylcellulose (HPMC), xanthan gum and guar gum, in formulations of this type of bread (Román, Belorio, & Gómez, 2019). It has also been proposed for use in wheat bread elaborations to produce softer bread with more moisture and less staling (Czuchajowska, Paszczynska, & Pomeranz, 1992;Pejcz et al, 2018) or to slow the digestion of these types of bread (Ray et al, 2018). When elaborating bakery products using new ingredients, they must interact with starch.…”