Development of low Glycemic Index bread using a composite flour mixture
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Date
2015
Journal Title
Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Composite flour technology is initially referred to process of mixing wheat flour with cereal and
legume flour for making bread and biscuits. However, the term can also be used with regard to
mixing of non-wheat flours, roots and tubers or other raw materials (Singh and Raguvanshi,
2011).Bread is a product obtained by baking yeast leavened dough prepared from wheat flour
and with or without the addition of ingredients and permitted additives (SLS 141: 1992). The
Glycemic Index (GI) of a food refers to the effect the food has on the body’s blood sugar levels.
Modern day people seek to avoid wheat flour bread, due to health risk. There is growing interest
about nutrients content in bread using composite flour technology. Therefore, this research was
carried out to develop low Glycemic Index bread as a solution for various health effects occurred
due to the consumption of wheat bread.
Methodology
The current study was carried out at Food Research Unit, Gannoruwa. Six experimental trials
with different treatments were conducted during this study. Finally three treatments were
prepared and evaluated on sensory and microbial analysis. 10%, 12% and 14% finger millet
incorporated, treatments were used for sensory evaluation. The sensory evaluation was done
using 15 semi trained panelists. In chemical analysis, proximate composition was determined for
moisture content, fat, crude protein, ash, fiber, total carbohydrate and calcium. Specific volume
was measured in selected three bread dough and bread samples using Modified Rapeseed
Displacement Method. Texture was measured using a penetrometer for selected bread sample
from sensory evaluation. Microbiological analysis was done for Escherichia coli, Total Plate
Count (TPC), yeast and mould. Self-life determination was done by stored normal temperature
with polythene wrap and without polythene wrap. Glycemic Index was measured using ten
healthy volunteers in Food Research unit
Result and Discussion
According to the sensory evaluation, the 12% finger millet incorporated bread was selected as
best bread sample by giving good texture, taste, aroma and colour.
According to the figure 01, just after baked mean pressure become 0.83 kg. Then texture was
soft. The pressure gradually increased with the time. With the time texture become harder than
just after baked. After two hours mean pressure was 16.67 kg. Texture is mainly governed by
gluten percentage. High gluten content gives soft texture due to gluten network. In this bread,
Finger millet flour was used. Due to it fibrous content it affects for the texture and it gives more
hard texture with the time. High pressure show poor texture.
Description
Keywords
Food Science, Food Technology, Export Agriculture, Animal Sciences