Vol. 8, Issue 5 (2020)
Glycemic response of chapati (Indian flat bread) developed from cereal pulse blends
Author(s): Karmjeet Kaur, Dr. Harpreet Kaur, Dr. Kiran Bains, Dr. Jaswinder Kaur Brar, Dr. Preety Ahluwalia and Dr. Amarjeet Kaur
Abstract: The study was conducted to develop culturally acceptable low glycemic chapati (Indian flat bread) for diabetic patients. The acceptability, nutritional composition and glycemic index (GI) of the developed chapati were assessed. Oat, barley, soybean and chickpea flour were incorporated into the whole wheat flour, by using ten different flour combinations. The developed chapati was compared with corresponding control chapatti. The overall acceptability of chapati prepared form the blend of whole wheat flour with soybean (75 and 25%) and with whole wheat flour, barley and soybean in the proportion of 50, 25 and 25% was significantly (p<0.05) higher as compared to control (whole wheat flour). The results of proximate analysis revealed a significantly (p≤0.05) higher fibre, protein and a significantly (p≤0.05) lower carbohydrate content in the developed chapati. The Glycemic Index of chapati prepared from whole wheat flour, barley and soy flour (50, 25 and 25%), had significantly (p≤0.05) lower GI(52). Increased protein and crude fiber content and decreased carbohydrates resulted in a significant (p≤0.05) reduction in the GI of chapati. It came in the category of low glycemic foods (< 55) as per WHO classification of low GI foods, hence it can be included in the regular diets of the diabetic patients to prevent further complications.
DOI: 10.22271/chemi.2020.v8.i5ai.10700
Pages: 2539-2544 | 1563 Views 716 Downloads
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How to cite this article:
Karmjeet Kaur, Dr. Harpreet Kaur, Dr. Kiran Bains, Dr. Jaswinder Kaur Brar, Dr. Preety Ahluwalia, Dr. Amarjeet Kaur. Glycemic response of chapati (Indian flat bread) developed from cereal pulse blends. Int J Chem Stud 2020;8(5):2539-2544. DOI: 10.22271/chemi.2020.v8.i5ai.10700
