The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads
The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glyca...
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MDPI AG
2022-03-01
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| Online Access: | https://www.mdpi.com/2076-3417/12/7/3355 |
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| author | Yaseen Galali Gail Rees Victor Kuri |
| author_facet | Yaseen Galali Gail Rees Victor Kuri |
| author_sort | Yaseen Galali |
| collection | DOAJ |
| description | The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (<i>p</i> < 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar gum was 390. The results showed that all sensory characteristics were improved, and breads were acceptable (all obtained more than five points) when the highest proportions of ingredients were added. Similarly, the shelf life of supplemented Pita and Tandoori breads was improved with the addition of ingredients. Therefore, the functional ingredients such as inulin and guar gum can be used independently and in combination to reduce GI and increase satiety of Pita and Tandoori bread with acceptable quality and shelf life. |
| first_indexed | 2024-03-09T12:08:14Z |
| format | Article |
| id | doaj.art-00bb33591dac4e928e9b2af17d5cbab8 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T12:08:14Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj.art-00bb33591dac4e928e9b2af17d5cbab82023-11-30T22:54:36ZengMDPI AGApplied Sciences2076-34172022-03-01127335510.3390/app12073355The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita BreadsYaseen Galali0Gail Rees1Victor Kuri2Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil 44001, IraqSchool of Biomedical Sciences, University of Plymouth-UK, Drake Circus, Plymouth PL4 8AA, UKSchool of Biological and Marine Sciences, University of Plymouth, Drake Circus, Plymouth PL4 8AA, UKThe purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (<i>p</i> < 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar gum was 390. The results showed that all sensory characteristics were improved, and breads were acceptable (all obtained more than five points) when the highest proportions of ingredients were added. Similarly, the shelf life of supplemented Pita and Tandoori breads was improved with the addition of ingredients. Therefore, the functional ingredients such as inulin and guar gum can be used independently and in combination to reduce GI and increase satiety of Pita and Tandoori bread with acceptable quality and shelf life.https://www.mdpi.com/2076-3417/12/7/3355glycaemic indexsatiety indexsensory evaluationinulinguar gumPita and Tandoori breads |
| spellingShingle | Yaseen Galali Gail Rees Victor Kuri The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads Applied Sciences glycaemic index satiety index sensory evaluation inulin guar gum Pita and Tandoori breads |
| title | The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads |
| title_full | The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads |
| title_fullStr | The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads |
| title_full_unstemmed | The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads |
| title_short | The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads |
| title_sort | impact of waxy wheat flour inulin and guar gum on post prandial glycaemic and satiety indices sensory attributes and shelf life of tandoori and pita breads |
| topic | glycaemic index satiety index sensory evaluation inulin guar gum Pita and Tandoori breads |
| url | https://www.mdpi.com/2076-3417/12/7/3355 |
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