Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes.

Arpita, Das and Arunkumar, P. and Sudheer, K. Yannam and Baskaran, V. (2022) Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. Journal of Food Processing and Preservation, 46. e16162.

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Abstract

In this study, barley or wheat and herb (Terminalia chebula, Terminalia bellerica, and Emblica officinalis) based low-GI foods were developed to manage diabetes. The nu�tritional, sensory quality, glycaemic value, α-amylase and α-glucosidase inhibition were examined in vitro for products stored at accelerated (38°C, 90% RH) and am�bient (27°C, 65% RH) conditions for 3 and 6 months, respectively. Results showed minimal change in GI of barley (47–49) and wheat (49–52) based products during storage at both conditions. No significant loss in dietary fiber, total polyphenol, fla�vonoid content was noted. The products were microbiologically safe and acceptable for 5 months under ambient condition. The α-amylase and α-glucosidase inhibition value (IC50 mg/ml) for barley (5.5 ± 0.4, 6.3 ± 0.5) and wheat (10.3 ± 0.6, 7.6 ± 0.3) products after storage at ambient condition explains the inhibition of glycolytic en�zymes. To conclude, the low-GI products are shelf-stable for 5 months without alter�ing functional properties and hence desirable for diabetic subjects. Novelty impact statement: In recent years, low-GI foods with natural ingredients are essential in managing diabetes rather than synthetic analogs. In the present research, we developed cereal and herb based low-GI functional foods that were stable, ac�ceptable, and safe for consumption to overcome hyperglycemia since they inhibit glycolytic enzymes

Item Type:	Article
Uncontrolled Keywords:	barley, wheat, herb, low GI-foods, diabetes, storage stability
Subjects:	600 Technology > 01 Medical sciences > 04 Diabetes Mellitus 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Dept. of Biochemistry Food Packaging Technology Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Sep 2022 08:36
Last Modified:	13 Sep 2022 08:36
URI:	http://ir.cftri.res.in/id/eprint/15738

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