Formulation of Diabetes-Targeted Product with Flaxseed and Chirayita for Optimised Glycemic Control
Keywords:
Anti-diabetic, Low glycemic index, Functional bread, Gluten reduction, Resistant starchAbstract
The rising demand for functional foods has driven the incorporation of bioactive ingredients into bakery products. This study developed a functional bread using wheat flour, chickpea flour, roasted flaxseed powder and chirayita, to enhance nutritional quality and therapeutic value. Compared with conventional wheat bread, the enriched formulation showed higher crude fiber (22.35 ± 0.33 g/100 g vs. 15.67 ± 0.21 g/100 g) and reduced carbohydrate content (40.54 ± 0.30 g/100 g vs. 64.17 ± 0.30 g/100 g). Gluten quality was markedly lower, with wet gluten (8.74%) and dry gluten (3.1%) well below control values (31.2% and 10.46%), reflecting the impact of fiber enrichment on gluten structure. Anti-nutrient analysis indicated a decline in phytic acid (4.2 mg/100 g vs. 5.5 mg/100 g), suggesting improved mineral bioavailability. Although the glycemic load of the sample bread (121.44) was slightly higher than the control (101.41), the presence of resistant starch, soluble fiber, and bioactive compounds contributed to slower starch digestion and moderated glycemic response. Functional evaluation showed stronger α-amylase inhibition (76.8 ± 2.28 U/L vs. 71.99 ± 3.11 U/L), while sugar and starch levels remained within acceptable ranges compared to market bread. Sensory analysis confirmed consumer acceptability at optimized chirayita levels. The enriched bread exhibited increased fiber content, reduced gluten levels, notable enzyme inhibitory activity, and promising anti-diabetic potential, underscoring its value as a functional food for dietary management.
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