Formulation of cereal-based breakfast mixes with modulated starch digestibility for regulation of hyperglycaemia.

Yogita, Bhatt (2022) Formulation of cereal-based breakfast mixes with modulated starch digestibility for regulation of hyperglycaemia. Doctoral thesis, Central Food Technological Research Institute.

PDF YOGITA.pdf - Submitted Version Restricted to Repository staff only Download (6MB)

Abstract

Type 2 diabetes has become an epidemic worldwide, and Asia has become the epicentre of diabetes, harbouring almost 60% of the world’s diabetic population. The dietary modification found helpful in diabetes management includes replacing simple carbohydrates with dietary fibre, protein, and fat. Hence, the current investigation was undertaken with the objective to modulate the carbohydrate digestibility of starchy staple cereals, viz., wheat and rice using commonly consumed protein-rich, fibre-rich and fat-rich ingredients. The in vitro starch digestibility and estimated glycaemic index (eGI) of the cereal flours were significantly reduced by protein, fibre and fat-rich ingredients. Different composite mixes were formulated using a combination of pulses, soy protein isolates, whey protein concentrate, spinach powder, psyllium husk and groundnut oil. Breakfast mixes and ready-to-cook porridge were prepared using the formulated composite mixes. Traditional snack- Khakhra and Indian-pan bread prepared from the breakfast mixes showed reduced carbohydrate digestibility. Further, the efficacy of different processing treatments like particle size and instantization methods like toasting, pressure cooking, autoclaving, drum-drying and flaking in reducing the eGI and in vitro starch digestibility was instigated. The shelf-stability of the formulated products was found to be satisfactory. The efficacy of the added ingredients and processing treatments in reducing glycaemic response of the food was validated in healthy non-diabetic adults. The product formulated with the composite mixes with improved protein, fibre and fat content showed a significantly lower glycaemic response than the cereal flours. This study shows macronutrient interaction can be an effective tool for modulating glycaemic response of starchy cereal-based products and can be used at both industrial and domestic level.

Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	diabetes, composite mixes, formulation, Breakfast mixes, ready-to-cook porridge, macronutrient, glycaemic response
Subjects:	600 Technology > 01 Medical sciences > 04 Diabetes Mellitus 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 May 2023 09:53
Last Modified:	19 May 2023 09:53
URI:	http://ir.cftri.res.in/id/eprint/16426

Actions (login required)

View Item