Exploring the use of wheat-based low glycemic composite flour Sharma Ankita*, Choudhry Maya ICAR – Krishi Vigyan Kendra (Agricultural University – Jodhpur), Sirohi, 307001, Rajasthan, India *Email for correspondence: ankitasharmanutrition@gmail.com
Online Published on 26 October, 2023. Abstract The present study was conducted on development and quality evaluation of low glycemic composite flour for making Missi Roti. It was found that all the diabetics consumed Missi Roti but the type of grain selected and proportion used varied. Composite flour was developed by combining wheat with Bengal gram in the proportion of 3:2 and with Bengal gram and barley in the proportion of 3:1:1. After several trials of different proportions for preparing Missi Roti, its acceptability was assessed (scores >7) by a selected panel of judges on nine-point hedonic scale. A recipe of Missi Roti was standardized for its carbohydrate content (40 g carbohydrate per serve), cooked weight, cooking time and water required for preparing the dough. Developed composite flour provided 62-74 per cent of energy from carbohydrates and was the good source of fibre (0.9-2.4%). Protein quality of the composite flour was better than plain flour (6.8-15.5 and 18.3 NDPcal% respectively). Developed flour was stored in 1 kg capacity bags for three months. Shelf life parameters revealed that free fatty acids and peroxide increased steadily with storage but did not exceed the safe limits. Acceptability of Roti remained same for wheat and its blends. Nutritional status of diabetic and normal subjects revealed that majority (43%) of them were in the category of over-weight and obesity; waist-hip ratio confirmed the abdominal obesity (>0.85) in the females. Glucose tolerance test was conducted with 40 g glucose and test recipe Missi Roti with chutney on diabetic and normal subjects at 1, 0, 0.5, 1, 1.5 and 2 hours after feeding to determine the glycemic index (GI) of composite flour in comparison to plain flour. Blend of wheat with Bengal gram and barley was the best as its GI was lowest. The acceptability of wheat + Bengal gram + barley composite was for longer duration up to 3 months and its GI was lowest. Therefore, for commercial purpose this blend is recommended. Top Keywords Composite flour, Glycemic index, Missi Roti, Quality evaluation. Top |