LOW GLYCEMIC INDEX FUNCTIONAL FOOD PRODUCTS
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Date
2022-09
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UHF,NAUNI
Abstract
ABSTRACT The present investigation entitled “Low glycemic index functional food products” was carried out in the Department of Food Science and Technology, Dr YSPUHF, Solan, India during 2019-2022. The low glycemic index functional food products were developed from coarse cereals and enriched with dried green vegetables powder blends and further, evaluated for their quality and storage stability. Six cereals and pseudo-cereals viz., wheat, buckwheat, amaranth, finger millet, sorghum and oat and ten vegetables viz., cauliflower, okra, spinach, fenugreek, bottle gourd, bitter gourd, red capsicum, green beans, brinjal and button mushroom were used for the enrichment purpose. The ultrasound and microwave assisted blanching time of 2 min was effective to inactivate peroxidase enzyme as pre-treatment before drying for cauliflower, okra, spinach, fenugreek, bottle gourd, bitter gourd, red capsicum, green beans, brinjal and button mushroom. The developed powders were analysed for various physico-chemical attributes including, FT-IR and SEM techniques used for ascertaining functional groups and morphology of powders, respectively. The glycemic index of the developed bakery products ranged from 32.11±1.13 to 46.08±0.43, 35.72±0.16 to 42.75±0.75 and 33.31±0.90 to 41.53±0.79 for bread, biscuit and noodle, respectively. The developed functional food products i.e. bread, biscuit and noodle were stored for 7, 180 and 180 days, respectively at refrigeration (4oC) and ambient condition (18-38oC) in polyethylene pouches. There was minor decrease in antioxidant, fat and protein content during storage. The bread was best for consumption up to 7 and 3 days at refrigeration and ambient condition, respectively. Subsequently, the quality of the biscuit and the noodle was best up to 3 months at ambient condition and 6 months at refrigeration, respectively. The cost of production of bread, biscuit and noodle enriched with red capsicum and button mushroom are comparatively higher as compared to other vegetable powder blends, mainly owing to high cost of fresh produce. Therefore, it is recommended that the coarse cereals-based vegetable powder enriched blends of bread, biscuit and noodle are definitely having enhanced nutraceutical properties and the consumption of these food items could tackle the issues related to CVD, cancer, diabetes, obesity and age-related functional degeneration