Formulation of Rice and Wheat Based Snacks with Modulated Starch Digestibility by Altering the Dietary Composition
2022
Bhatt, Yogita | Aswathanarayana Setty, Jyothi Lakshmi
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.
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