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ESTABLISHMENT OF CORRELATION BETWEEN IN VITRO DIGESTIBILITY OF CARBOHYDRATE AND GLYCEMIC INDEX OF CHAPATI, A BREAKFAST MADE OF WHOLE WHEAT FLOUR, MULTIGRAIN FLOUR AND COMMERCIAL MULTIGRAIN FLOUR

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Title ESTABLISHMENT OF CORRELATION BETWEEN IN VITRO DIGESTIBILITY OF CARBOHYDRATE AND GLYCEMIC INDEX OF CHAPATI, A BREAKFAST MADE OF WHOLE WHEAT FLOUR, MULTIGRAIN FLOUR AND COMMERCIAL MULTIGRAIN FLOUR
 
Creator AMTUL MATEEN SHIREEN
 
Contributor VIJAYA LAKSHMI, V
 
Subject flours, glucose, starch, biological phenomena, wheats, carbohydrates, proteins, cereal flours, grain, bakery products
 
Description In India, more than half of the patients have documented poor glycemic control and
vascular complications. Dietary management of diabetes involves the reduction of post
prandial hyperglycemia and good glycemic control.
Chapati is a common breakfast preparation in India, made out of whole wheat grain
flour and multigrain flour (consisting of wheat flour, sorghum flour, fenugreek seeds,
pysillium husk, soy, Bengal gram, oats, and maize) commonly baked on a griddle (roti or
chapati) or in an oven (nan) or in pan (paratha) or deep fried (puri).
It is known for its protein, vitamin B and fibre, which have both soluble and
insoluble fibre. However, there is very little information on GI and in vitro starch
digestibility of chapati were prepared with whole wheat flour (W1), commercial multigrain
flour (C1) and (D1) multigrain flour produced in the production unit of Department of
Foods and Nutrition, College of Home Science, Saifabad, Hyderabad.
The study was undertaken to measure glycemic index in vivo and in vitro starch
digestibility in vitro of three products chapati made of W1, D1 and C1. Later, a correlation
was established between the glycemic index and in vitro starch digestibility of all the three
products
Blood glucose levels were measured by using “one touch ultra soft” Glucometer by
finger prick in the fasting condition and at 30, 60, 90 and 120 minutes after the consumption
of reference (50 g of glucose) and test food (chapati made of W1 containing 72 g of flour,
C1 containing 78 g of flour, D1 containing 69 g of flour to obtain 50 g of carbohydrates).
The readings were plotted in the graph.
The glycemic index of chapati made of W1, C1 and D1 was 54.9 mg/dl, was 53.7
mg/dl and was 49.7 mg/dl, respectively. Incremental area under blood glucose curve was
calculated using trapezoid rule for chapati made of W1, C1 and D1 with less area under
curve for glycemic index values are reported low.
The in vivo procedure used to determine glycemic index values of food is laborious
and time consuming. Thus, several in vitro methods had been developed mainly by focusing
on carbohydrate sensitivity to the action of digestive enzymes.
The in vitro starch digestibility was calculated as milligram of maltose released per
gram of sample. The in vitro starch digestibility was then expressed in percentage. The in
vitro starch digestibility of chapati made of W1 was 16.9%, C1 was 19.8% and D1 was
18.9%.
A significant correlation (r= 0.7, 0.8 and 0.9 for W1, C1 and D1, respectively) was
established between in vitro carbohydrate digestibility and glycemic index of chapati made
of W1, C1 and D1. This relationship suggests that carbohydrate digestion of mixed foods
has direct relationship with glycemic index. The regression coefficient was also found
significant (R2= 0.6, 0.7 and 0.8) for chapati made of W1, C1 and D1, respectively.
The findings of the present study indicates that in vitro starch digestibility value of
chapati made of C1 was sought out and was found to be higher, the remaining two owing to
the inbuilt quantitative and qualitative starch make up and also different sources of starch
extraction exhibited varied physic-chemical characteristics.
 
Date 2016-06-22T14:58:01Z
2016-06-22T14:58:01Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67737
 
Language en
 
Relation D9429;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY