Development of low glycaemic index simulated wheat flour for flatbread Development of low glycaemic index simulated wheat flour for flatbread
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Abstract
Diabetes has become a potential epidemic in India, affecting millions of individuals. The present study attempted to develop a low glycaemic index simulated wheat flour as a solution for diabetic patients. The simulated wheat flour was formulated from modified rice flour, gluten protein, and extracted okra gum. The glycaemic index was determined using the in vitro digestibility method. The glycaemic index of the Indian flatbread prepared using the final formulation of simulated wheat flour was 12.05 ± 0.73, which is 71.4 % less than the whole wheat Indian flatbread (42.14 ± 2.44). The protein and energy content of the simulated wheat flour was higher than that of the whole wheat flour. The SEM images and DSC thermogram of the simulated wheat flour suggested that the starch and gluten structure were irregular and crystalline, and the glass transition temperature was higher than the whole wheat flour, indicating a higher degree of crystallinity and stability. 50 untrained panellists performed the sensory evaluation, and the panellists accepted the Indian flatbread prepared from the simulated wheat flour. The development of the simulated wheat flour formulation was successful, and it provides a promising solution for diabetic patients and people dealing with obesity.
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Giacco R., Parillo M., Rivellese A.A., Lasorella G., Giacco A., D'Episcopo L., Riccardi G. Long-term dietary treatment with increased amounts of fiber-rich low-glycemic index natural foods improves blood glucose control and reduces the number of hypoglycemic events in type 1 diabetic patients. Diabetes Care, 2000, 23(10): 1461-1466. https://doi.org/10.2337/diacare.23.10.1461
Giri, S., Banerji A., Lele S.S., Ananthanarayan L. Effect of addition of enzymatically modified guar gum on glycemic index of selected Indian traditional foods (idli, chapatti). Bioactive Carbohydrates and Dietary Fibre, 2017, 11(7): 1-8. https://doi.org/10.1016/j.bcdf.2017.05.002
de Guzman M.K., Parween S., Butardo V.M., Alhambra C.M., Anacleto R., Seiler C., Bird A.R., Chow C.-P., Sreenivasulu N. Investigating glycemic potential of rice by unraveling compositional variations in mature grain and starch mobilization patterns during seed germination. Scientific Reports, 2017, 7(2017): 5854. https://doi.org/10.1038/s41598-017-06026-0
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Kaveeshwar S.A., Cornwall J. The current state of diabetes mellitus in India. The Australasian Medical Journal, 2014, 7(1): 45-48. https://doi.org/10.4066/AMJ.2013.1979
Khamis, M. Characterization and evaluation of heat treated wheat flours. PhD Thesys by Department of Grain Science and Industry, College of Agriculture, Kansas State University, Manhattan, Kansas, USA, 2014, p. 97. http://hdl.handle.net/2097/18286
Lorenz K., Kulp K. Cereal- and root starch modification by heat-moisture treatment. I. Physico-chemical properties. Starch, 1982, 34(2): 50-54. https://doi.org/10.1002/star.19820340205
Ludwig, D.S. The glycemic index. physiological mechanisms relating to obesity, diabetes, and cardiovascular disease, Journal of the American Medical Association(JAMA), 2002, 287(18): 2414-2423. https://doi.org/10.1001/jama.287.18.2414
Maheswarappa H.P., Nanjappa H.V., Hegde M.R., Balu S.R. Influence of planting material, plant population and organic manures on yield of East Indian galangal (Kaempferia galanga), soil physico-chemical and biological properties. Indian Journal of Agronomy, 1999, 44(3): 651-657.
Raghavan S., Vassy J., Ho Y., Song R., Gagnon D., Cho K., Wilson P., Phillips L. Diabetes mellitus–related all‐cause and cardiovascular mortality in a national cohort of adults. Journal of the American Heart Association, 2019, 8(4): e011295. https://doi.org/10.1161/JAHA.118.011295
Reddy D.K., Bhotmange M.G. Isolation of starch from rice (Oryza sativa L . ) and its morphological study using scanning electron microscopy. International Journal of Agriculture and Food Science Technology, 2013, 4(9): 859-866. Available at: http://ripublication.com/ijafst_spl/ijafstv4n9spl_04.pdf
Roman-Gutierrez A.D., Guilbert S., Cuq B. Description of microstructural changes in wheat flour and flour components during hydration by using environmental scanning electron microscopy. LWT - Food Science and Technology, 2002, 35(8): 730-740. https://doi.org/10.1006/fstl.2002.0932
Shewry P.R., Hey S.J. Do we need to worry about eating wheat? Nutrition Bulletin, 2016, 41(1): 6-13. https://doi.org/10.1111/nbu.12186
Thomas D., Elliott E.J. Low glycaemic index, or low glycaemic load, diets for diabetes mellitus. Cochrane library, 2009, Version published: 21 January 2009, CD006296. https://doi.org/10.1002/14651858.CD006296.pub2
Wolever T.M., Jenkins D.J., Kalmusky J., Giordano C., Giudici S., Jenkins A.L., Thompson L.U., Wong G.S., Josse R.G. Glycemic response to pasta: Effect of surface area, degree of cooking, and protein enrichment. Diabetes Care, 1986, 9(4): 401-404. https://doi.org/10.2337/diacare.9.4.401
Zlateva D., Stefanova D., Chochkov R., Ivanova P. Study on the impact of pumpkin seed flour on mineral content of wheat bread. Food Science and Applied Biotechnology, 2022, 5(2): 131-139. https://doi.org/10.30721/fsab2022.v5.i2.177
Alamri M.S., Mohamed A.A., Hussain S. Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches, Carbohydrate Polymers, 2012, 89(1): 199-207. https://doi.org/10.1016/j.carbpol.2012.02.071
Alhendi A., Alsallami R., Alkhalil H., Ibrahim M., Abdullah S., Kadhim A. Characterization of Iraqi domestic wheat flour and the correlation between chemical and rheological properties. Food Science and Applied Biotechnology, 2022, 5(1): 54-63. https://doi.org/10.30721/fsab2022.v5.i1.164
Björck I., Liljeberg H., Ostman E. Low glycaemic-index foods. The British Journal of Nutrition, 2000, 83(Suppl 1): S149-S155. https://doi.org/10.1017/s0007114500001094
Dantas T.L., Alonso Buriti F.C., Florentino E. R. Okra (Abelmoschus esculentus L.) as a potential functional food source of mucilage and bioactive compounds with technological applications and health benefits. Plants, 2021, 10(8): 1683. https://doi.org/10.3390/plants10081683
Donovan J.W., Lorenz K., Kulp K. Differential scanning calorimetry of heat-moisture. Cereal Chemistry, 1983, 60(5): 381-387. Availabe at: https://www.cerealsgrains.org/publications/cc/backissues/1983/documents/chem60_381.pdf
EFSA. Aguilar F., Dusemund B., Galtier P., Gilbert J., Gott D.M., Grilli S., Gürtler R., König J., Lambré C., Larsen J-C., Leblanc J-C., Mortensen A., Parent-Massin D., Pratt I., Rietjens I.M.C.M., Stankovic I., Tobback P., Verguieva T., Woutersen R.A. Scientific opinion on the re-evaluation of green S (E 142) as a food additive. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), The EFSA Journal, 2010, 8(11): 1-32. https://doi.org/10.2903/j.efsa.2010.1851
Eleazu C.O. The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions. African Health Sciences, 2016, 16(2): 468-479. https://doi.org/10.4314/ahs.v16i2.15
Farooq U., Malviya R., Sharma P.K. Extraction and characterization of okra mucilage as pharmaceutical excipient. Academic Journal of Plant Sciences, 2013, 6(4): 168-172. https://doi.org/10.5829/idosi.ajps.2013.6.4.82292 Available at: https://asset-pdf.scinapse.io/prod/2187933592/2187933592.pdf
Fauza A., Al-Baarri A.N.M., Djamiatun K. Potency of Okra flour (Abelmoschus esculentus) in improving adiponectin level and total antioxidant capacity of high fat diet streptozotocin rat model. Potravinarstvo. Slovak Journal of Food Science, 20179 13(1): 644-650. https://doi.org/10.5219/1136.
Foster-Powell K., Holt S.H., Brand-Miller J.C. International table of glycemic index and glycemic load values: 2002. The American Journal of Clinical Nutrition, 2002, 76(1): 5-56. https://doi.org/10.1093/ajcn/76.1.5
Giacco R., Parillo M., Rivellese A.A., Lasorella G., Giacco A., D'Episcopo L., Riccardi G. Long-term dietary treatment with increased amounts of fiber-rich low-glycemic index natural foods improves blood glucose control and reduces the number of hypoglycemic events in type 1 diabetic patients. Diabetes Care, 2000, 23(10): 1461-1466. https://doi.org/10.2337/diacare.23.10.1461
Giri, S., Banerji A., Lele S.S., Ananthanarayan L. Effect of addition of enzymatically modified guar gum on glycemic index of selected Indian traditional foods (idli, chapatti). Bioactive Carbohydrates and Dietary Fibre, 2017, 11(7): 1-8. https://doi.org/10.1016/j.bcdf.2017.05.002
de Guzman M.K., Parween S., Butardo V.M., Alhambra C.M., Anacleto R., Seiler C., Bird A.R., Chow C.-P., Sreenivasulu N. Investigating glycemic potential of rice by unraveling compositional variations in mature grain and starch mobilization patterns during seed germination. Scientific Reports, 2017, 7(2017): 5854. https://doi.org/10.1038/s41598-017-06026-0
Juliano B. Rice starch: production, properties and uses. In: Starch: Chemistry and Technology (R.L. Whistler, J.N. BeMiller, E.F. Paschall Eds.) Academic Press, New York, 1984, pp. 507-528. ISBN: 978-0-12-746270-7. https://doi.org/10.1016/C2009-0-02983-3
Kaveeshwar S.A., Cornwall J. The current state of diabetes mellitus in India. The Australasian Medical Journal, 2014, 7(1): 45-48. https://doi.org/10.4066/AMJ.2013.1979
Khamis, M. Characterization and evaluation of heat treated wheat flours. PhD Thesys by Department of Grain Science and Industry, College of Agriculture, Kansas State University, Manhattan, Kansas, USA, 2014, p. 97. http://hdl.handle.net/2097/18286
Lorenz K., Kulp K. Cereal- and root starch modification by heat-moisture treatment. I. Physico-chemical properties. Starch, 1982, 34(2): 50-54. https://doi.org/10.1002/star.19820340205
Ludwig, D.S. The glycemic index. physiological mechanisms relating to obesity, diabetes, and cardiovascular disease, Journal of the American Medical Association(JAMA), 2002, 287(18): 2414-2423. https://doi.org/10.1001/jama.287.18.2414
Maheswarappa H.P., Nanjappa H.V., Hegde M.R., Balu S.R. Influence of planting material, plant population and organic manures on yield of East Indian galangal (Kaempferia galanga), soil physico-chemical and biological properties. Indian Journal of Agronomy, 1999, 44(3): 651-657.
Raghavan S., Vassy J., Ho Y., Song R., Gagnon D., Cho K., Wilson P., Phillips L. Diabetes mellitus–related all‐cause and cardiovascular mortality in a national cohort of adults. Journal of the American Heart Association, 2019, 8(4): e011295. https://doi.org/10.1161/JAHA.118.011295
Reddy D.K., Bhotmange M.G. Isolation of starch from rice (Oryza sativa L . ) and its morphological study using scanning electron microscopy. International Journal of Agriculture and Food Science Technology, 2013, 4(9): 859-866. Available at: http://ripublication.com/ijafst_spl/ijafstv4n9spl_04.pdf
Roman-Gutierrez A.D., Guilbert S., Cuq B. Description of microstructural changes in wheat flour and flour components during hydration by using environmental scanning electron microscopy. LWT - Food Science and Technology, 2002, 35(8): 730-740. https://doi.org/10.1006/fstl.2002.0932
Shewry P.R., Hey S.J. Do we need to worry about eating wheat? Nutrition Bulletin, 2016, 41(1): 6-13. https://doi.org/10.1111/nbu.12186
Thomas D., Elliott E.J. Low glycaemic index, or low glycaemic load, diets for diabetes mellitus. Cochrane library, 2009, Version published: 21 January 2009, CD006296. https://doi.org/10.1002/14651858.CD006296.pub2
Wolever T.M., Jenkins D.J., Kalmusky J., Giordano C., Giudici S., Jenkins A.L., Thompson L.U., Wong G.S., Josse R.G. Glycemic response to pasta: Effect of surface area, degree of cooking, and protein enrichment. Diabetes Care, 1986, 9(4): 401-404. https://doi.org/10.2337/diacare.9.4.401
Zlateva D., Stefanova D., Chochkov R., Ivanova P. Study on the impact of pumpkin seed flour on mineral content of wheat bread. Food Science and Applied Biotechnology, 2022, 5(2): 131-139. https://doi.org/10.30721/fsab2022.v5.i2.177
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How to Cite
DABADE, Ashish et al.
Development of low glycaemic index simulated wheat flour for flatbread.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 1, p. 143-150, mar. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/194>. Date accessed: 09 oct. 2024.
doi: https://doi.org/10.30721/fsab2023.v6.i1.194.