Development of low glycemic index muffins using water chestnut and barley flour

2019 ◽  
Vol 43 (8) ◽  
Author(s):  
Syed Zameer Hussain ◽  
Mushtaq Ahmed Beigh ◽  
Tahiya Qadri ◽  
Bazila Naseer ◽  
Imtiyaz Zargar
Keyword(s):  
Glycemic Index ◽  
Barley Flour ◽  
Water Chestnut ◽  
Low Glycemic Index

Development of low glycemic index crackers from water chestnut and barley flour

2020 ◽  
Vol 122 (4) ◽  
pp. 1156-1169
Author(s):  
Syed Zameer Hussain ◽  
Mushtaq Beigh ◽  
Tahiya Qadri ◽  
Imtiyaz Ahmad ◽  
Bazila Naseer
Keyword(s):  
Glycemic Index ◽  
Starch Content ◽  
Ambient Conditions ◽  
Underutilized Crops ◽  
Barley Flour ◽  
Content Type ◽  
Overall Acceptability ◽  
Water Chestnut ◽  
Storage Studies ◽  
Low Glycemic Index

PurposeThe purpose of the present study was to develop low Glycemic Index (GI) crackers from water chestnut flour (WCF) and barley flour (BF).Design/methodology/approachFive blends were prepared by mixing WCF with BF in the proportion of 100:0, 70:30, 50:50, 30:70 and 0:100, respectively. The baking process as well as ingredients were modified for the production of low GI crackers.FindingsBF incorporation had significant (p < 0.05) effect on physical characteristics, organoleptic attributes and glycemic response of crackers. The resistant starch content of final product was found to be higher than WCF and BF. The research confirmed that replacement of 30 percent WCF with BF is feasible for development of low GI crackers with desired sensory attributes. The inference drawn from storage studies was that the developed crackers can be stored safely (with an overall acceptability score of greater than three on a 5-point scale) in metallized polyethylene up to 35 days under refrigerated conditions and 28 days under ambient conditions.Research limitations/implicationsAlthough low GI crackers were developed successfully from WCF and BF in the present study. However, detailed storage studies of such crackers can be done in future so as to perform the tests of type-intensity and temporal dominance of sensation. Also, in view of their low GI, these crops need to be evaluated in future for development of other bakery products like bread, cake, muffins, etc.Practical implicationsWater chestnut and barley despite having good nutritional profile and low GI are still considered as underutilized crops. In the present study, these crops were explored for development of low GI crackers especially for people suffering from diabetes. The outcome of this study will open up a new window in the baking sector to develop low GI crackers viz-a-viz will add value to these crops which will help to provide remunerative returns to those who are directly or indirectly involved in trade of these underutilized crops.Originality/valueThis was the first reported innovative attempt to develop low GI crackers from WCF and BF. For development of crackers having desired sensory characteristics, it was found feasible to blend WCF and BF in the ratio of 70:30.

Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks

2019 ◽  
Vol 122 (1) ◽  
pp. 227-241 ◽  
Author(s):  
Mushtaq Beigh ◽  
Syed Zameer Hussain ◽  
Tahiya Qadri ◽  
Bazila Naseer ◽  
Tariq Raja ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Mechanical Energy ◽  
Coefficient Of Determination ◽  
Screw Speed ◽  
Barley Flour ◽  
Content Type ◽  
Water Chestnut ◽  
Diabetes Status ◽  
Feed Moisture ◽  
Low Glycemic Index

Purpose Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley. Design/methodology/approach The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied. Findings All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions. Originality/value Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.

THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

2019 ◽  
pp. 463-468
Author(s):  
Nataliia Sokolova
Keyword(s):  
Glycemic Index ◽  
Metabolic Disorders ◽  
Healthy Lifestyle ◽  
Optimum Ratio ◽  
Medical Problems ◽  
Rye Flour ◽  
Lentil Flour ◽  
Functional Features ◽  
Baked Products ◽  
Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110885
Author(s):  
Bazila Naseer ◽  
Haroon Rashid Naik ◽  
Syed Zameer Hussain ◽  
Imtiyaz Zargar ◽  
Beenish ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Carboxymethyl Cellulose ◽  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Textural Characteristics ◽  
Baking Conditions ◽  
Low Glycemic Index

Efficacy of low glycemic index diet therapy (LGIT) in children aged 2–8 years with drug-resistant epilepsy: A randomized controlled trial

2021 ◽  
Vol 171 ◽  
pp. 106574
Author(s):  
Kannan Lakshminarayanan ◽  
Anuja Agarawal ◽  
Prateek Kumar Panda ◽  
Rahul Sinha ◽  
Manjari Tripathi ◽  
...  
Keyword(s):  
Randomized Controlled Trial ◽  
Glycemic Index ◽  
Controlled Trial ◽  
Diet Therapy ◽  
Drug Resistant ◽  
Randomized Controlled ◽  
Drug Resistant Epilepsy ◽  
Low Glycemic Index

Effectiveness of a low glycemic index soluble plant powder, as a low-calorie replacement meal, in overweight and obese patients

2016 ◽  
Vol 252 ◽  
pp. e89
Author(s):  
R. Volpe ◽  
A. Bianco ◽  
F. Pacioni ◽  
E. Schiavetto
Keyword(s):  
Glycemic Index ◽  
Obese Patients ◽  
Low Calorie ◽  
Low Glycemic Index

Low glycemic index treatment in patients with drug-resistant epilepsy

2017 ◽  
Vol 39 (8) ◽  
pp. 687-692 ◽  
Author(s):  
Se Hee Kim ◽  
Hoon-Chul Kang ◽  
Eun Joo Lee ◽  
Joon Soo Lee ◽  
Heung Dong Kim
Keyword(s):  
Glycemic Index ◽  
Drug Resistant ◽  
Low Glycemic Index Treatment ◽  
Drug Resistant Epilepsy ◽  
Index Treatment ◽  
Low Glycemic Index

scholarly journals Low glycemic index diet reduces body fat and attenuates inflammatory and metabolic responses in patients with type 2 diabetes

2017 ◽  
Vol 61 (2) ◽  
pp. 137-144 ◽  
Author(s):  
Júnia Maria Geraldo Gomes ◽  
Sabrina Pinheiro Fabrini ◽  
Rita de Cássia Gonçalves Alfenas
Keyword(s):  
Type 2 Diabetes ◽  
Body Fat ◽  
Glycemic Index ◽  
Metabolic Responses ◽  
Low Glycemic Index
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