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Ashish Dabade Anushree Joshi Mallika Mahida Sachin Sonawane

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.

Article Details

References

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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: 17 june 2024. doi: https://doi.org/10.30721/fsab2023.v6.i1.194.