Glycemic Index and Sensory Evaluation of Whole Grain Based Multigrain Indian Breads (Rotis)

Raju Nagaraju; Prasanthi Prabhakaran Sobhana; Deepika Thappatla; Srinivas Epparapalli; Bhaskarachary Kandlakunta; Damayanti Korrapati

doi:10.3746/pnf.2020.25.2.194

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저자정보: Raju Nagaraju (Indian Council of Medical Research) Prasanthi Prabhakaran Sobhana (Indian Council of Medical Research) Deepika Thappatla (Indian Council of Medical Research) Srinivas Epparapalli (Indian Council of Medical Research) Bhaskarachary Kandlakunta (Indian Council of Medical Research) Damayanti Korrapati (Indian Council of Medical Research)

저널정보: 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.25 No.2

발행연도: 2020.6

수록면: 194 - 202 (9page)

DOI: 10.3746/pnf.2020.25.2.194

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Whole grain-based foods have been shown to reduce the risk of development of metabolic syndrome. In this study, we formulated whole grain-based multigrain flour and analyzed for available carbohydrate content, glycemic index (GI), and sensory evaluation. The multigrain flour composition 1 (C1) and composition 2 (C2) were formulated using defatted soya or bengal gram as a source of protein along with millets (40∼45%) and whole cereals. The proximate composition was calculated using Indian food composition tables. The microbial load and free fatty acid contents were analyzed in flour samples that were stored for different durations. The total dietary fiber, protein, and carbohydrate contents per 100 g of C1 and C2 flours were in the range of 11∼14, 13∼15, and 60 g, respectively. The available carbohydrate content in C1 and C2 were 55.4 and 62.3 g, and the in vivo GI was 63.2 and 66.2%, respectively. The acceptability scores of C1 and C2 products were in the range of 3.38 to 3.39 on the 5 points Hedonic scale. The multigrain flours were stable for 3 months based on microbial load and rancidity. The observed GIs of the multigrain flour were much lower than that of commercial refined wheat products. Therefore, these products may be recommended to regular diet plans to help prevent and/or ameliorate metabolic syndrome in the general population.

#glycemic carbohydrate #in vivo glycemic index #metabolic syndrome #multigrain flour #sensory evaluation

참고문헌 (52)

참고문헌 신청

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