Starch digestibility and glycemic index of Paranthas supplemented with Citrus maxima (Burm.) Merr. fruit segments.

The present investigation was undertaken to
develop paranthas suiting diabetic population with added
health benefits. Paranthas were prepared using fresh and
dry segments of pomelo. The increase in the concentration
of segments decreased the texture value from 1080 to
1022 g force (fresh segments) and 1005 to 870 g force (dry
segments). Naringin along with other bioactive compounds
were retained to a greater extent in Paranthas containing
dry pomelo fruit segments. Paranthas prepared using 20%
(fresh) and 5% (dry) were sensorily acceptable. The
pomelo incorporated paranthas had higher levels of resistance
starch fractions (12.94%) with low predicted glycemic
index (49.89%) compared to control Paranthas at
5.54 and 58.64% respectively. The fortified paranthas with
an considerable content of bioactive compounds and low
glycemic index indicate the possibility of using it as a
dietary supplement. Thus utilization of pomelo fortification
helps in improving the nutritional and functional property
of paranthas suiting diabetes as well as general population.