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

• Published in: Starch 2018-09, Vol.70 (9-10), p.n/a
• Main Authors: Ray, Amrita, Prakash, Pavan K., A, Jyothi Lakshmi, Dasappa, Indrani
• Format: Article
• Language: English
• Subjects: carbohydrate digestibility; Carbohydrates; Chickpeas; Diet; Dietary fiber; Digestibility; Fenugreek; Flour; Glucose; Hyperglycemia; Kinetics; low GI; north Indian parotta; Organic chemistry; Powder; Proteins; resistant starch; Rheological properties; Sensory properties; Starch; starch hydrolysis index; Statistical analysis; Viscosity; Water absorption; Water resistance; Wheat
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.201700269

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.” A blend of 25% of CPF (chickpea flour, psyllium husk, fenugreek seed powder) with whole wheat flour is found to improve the protein and dietary fiber contents of north Indian parotta. The product was organoleptically acceptable with good physico‐chemical characteristics. The parotta with NIP showed reduced starch hydrolysis and glucose release.