Formulation of Rice and Wheat Based Snacks with Modulated Starch Digestibility by Altering the Dietary Composition.

Diabetes and other metabolic disorders are increasing at an alarming rate
worldwide. This study aims to formulate rice-based and wheat-based snack
khakhra, a pan-baked snack, with macronutrient distribution for diabetics, as
per the guidelines issued by the American Diabetes Association. Protein, fiber,
and fat-rich ingredients are used to modulate the starch hydrolysis pattern
with 50–52%, 28–32%, and 16–20% of energy from carbohydrate, fat, and
protein, respectively. It is observed that upon nutrient enrichment, the
estimated glycemic index reduces by 8.5% in wheat-based khakhra and 11%
in rice-based khakhra. Significant changes (p < 0.05) are observed in
viscosity, swelling power, solubility, and thermal properties of khakhra flours.
Changes in FTIR spectra are also observed, particularly in rice based samples.
The khakhra, thus, formulated shows good sensory acceptability in both
qualitative descriptive analysis and consumer acceptability tests. These
findings suggest that a simple modulation in macronutrient content can be an
effective tool in developing a healthy snack at both the domestic and
industrial levels.