Starch digestibility and glycaemic index of selected Indian traditional foods: Effects of added ingredients

Figures & data

Figure 1. Effect of added ingredients on total starch (TS) of idli, dosa, upma, and chapatti; (a)-barley flour, (b)- oats flour, (c)- gluten, (d)- guar gum.

Ingredient %: g ingredient/100 g flour or premix; Mean values with different superscript letters (a–d) are significantly different (P ≤ 0.05); TS (%): g/100 g product on dry weight basis, n = 3.

Figure 2. Effect of added ingredients on rapidly digestible starch (RDS) of idli, dosa, upma, and chapatti; (a)- barley flour, (b)- oats flour, (c)- gluten, (d)- guar gum.

Ingredient %: g ingredient/100 g flour or premix; Mean values with different superscript letters (a–f) are significantly different (P ≤ 0.05); RDS (%): g/100 g product on dry weight basis, n = 3.

Figure 3. Effect of added ingredients on slowly digestible starch (SDS) of idli, dosa, upma, and chapatti; (a)- barley flour, (b)- oats flour, (c)- gluten, (d)- guar gum.

Ingredient %: g ingredient/100 g flour or premix; Mean values with different superscript letters (a–d) are significantly different (P ≤ 0.05); SDS (%): g/100 g product on dry weight basis, n = 3.

Figure 4. Effect of added ingredients on resistant starch (RS) of idli, dosa, upma, and chapatti; (a)- barley flour, (b)- oats flour, (c)- gluten, (d)- guar gum.

Ingredient %: g ingredient/100 g flour or premix; Mean values with different superscript letters (a–f) are significantly different (P ≤ 0.05); RS (%): g/100 g product on dry weight basis, n = 3.

Figure 5. Effect of added ingredients on glycaemic index (GI) of idli, dosa, upma, and chapatti; (a)- barley flour, (b)- oats flour, (c)- gluten, (d)- guar gum.

Ingredient %: g ingredient/100 g flour or premix; Mean values with different superscript letters (a–f) are significantly different (P ≤ 0.05); GI: on dry weight basis, n = 3.

Table 1. Correlation between RDS, SDS, RS, and GI in idli, dosa, upma, and chapatti incorporated with the four ingredients (barley, oats, gluten, and guar gum).

No.	Product	Ingredient/constituent added (g/100 g flour)	RDS	SDS	RS
1	Idli	Barley flour (1–9)	0.993	−0.970	−0.994
		Oats flour (1–9)	0.993	−0.970	−0.988
		Gluten (1–5)	0.998	−0.994	−0.996
		Guar gum (1–5)	0.993	−0.994	−0.993
2	Dosa	Barley flour (1–9)	0.980	−0.984	−0.990
		Oats flour (1–9)	0.992	−0.981	−0.996
		Gluten (1–5)	0.997	−0.991	−0.992
		Guar gum (1–5)	0.996	−0.994	−0.999
3	Upma	Barley flour (1–9)	0.993	−0.964	−0.974
		Oats flour (1–9)	0.992	−0.994	−0.988
		Gluten (1–5)	0.980	−0.957	−0.985
		Guar gum (1–5)	0.992	−0.984	−0.974
4	Chapatti	Barley flour (1–9)	0.997	−0.969	−0.998
		Oats flour (1–9)	0.991	−0.982	−0.993
		Gluten (1–5)	0.997	−0.989	−0.999
		Guar gum (1–5)	1.000	−0.999	−0.997

RDS = Rapidly digestible starch, SDS = Slowly digestible starch, RS = Resistant starch, GI = Glycaemic index.

Table 2. Sensory analysis of idli with added ingredients.

Sample	Appearance	Texture	Mouth feel	Flavour	Overall Acceptability
Idli incorporated with barley flour
Control (0%)	(8.41 ± 0.45)^a	(8.49 ± 0.46)^a	(8.53 ± 0.44)^a	(8.54 ± 0.42)^a	(8.46 ± 0.42)^a
1% Barley	(8.26 ± 0.56)^ab	(8.24 ± 0.60)^ab	(8.23 ± 0.62)^ab	(8.23 ± 0.60)^ab	(8.27 ± 0.58)^ab
3% Barley	(7.99 ± 0.42)^ab	(8.00 ± 0.46)^ab	(7.94 ± 0.47)^abc	(7.93 ± 0.44)^bc	(8.00 ± 0.44)^ab
5% Barley	(7.73 ± 0.42)^bc	(7.71 ± 0.44)^bc	(7.64 ± 0.44)^bc	(7.68 ± 0.44)^bc	(7.71 ± 0.44)^bc
7% Barley	(7.39 ± 0.46)^c	(7.40 ± 0.42)^c	(7.35 ± 0.46)^cd	(7.38 ± 0.45)^c	(7.40 ± 0.41)^cd
9% Barley	(6.71 ± 0.62)^d	(6.83 ± 0.78)^d	(6.88 ± 0.88)^d	(6.75 ± 0.84)^d	(6.92 ± 0.73)^d
Idli incorporated with oats flour
Control (0%)	(8.41 ± 0.45)^a	(8.49 ± 0.46)^a	(8.53 ± 0.44)^a	(8.54 ± 0.42)^a	(8.46 ± 0.42)^a
1% Oats	(8.09 ± 0.47)^ab	(8.15 ± 0.48)^ab	(8.13 ± 0.49)^ab	(8.10 ± 0.50)^ab	(8.21 ± 0.51)^a
3% Oats	(7.88 ± 0.42)^bc	(7.92 ± 0.34)^bc	(7.93 ± 0.40)^b	(7.95 ± 0.33)^bc	(7.99 ± 0.34)^ab
5% Oats	(7.66 ± 0.42)^bcd	(7.71 ± 0.39)^bc	(7.67 ± 0.41)^bc	(7.69 ± 0.38)^bcd	(7.70 ± 0.38)^bc
7% Oats	(7.41 ± 0.52)^cd	(7.46 ± 0.49)^c	(7.40 ± 0.50)^cd	(7.45 ± 0.51)^cd	(7.45 ± 0.48)^cd
9% Oats	(7.18 ± 0.48)^d	(6.99 ± 0.57)^d	(7.03 ± 0.61)^d	(7.18 ± 0.65)^d	(7.16 ± 0.50)^d
Idli incorporated with gluten
Control (0%)	(8.41 ± 0.45)^a	(8.49 ± 0.46)^a	(8.53 ± 0.44)^a	(8.54 ± 0.42)^a	(8.46 ± 0.42)^a
1% Gluten	(8.01 ± 0.46)^ab	(8.03 ± 0.48)^ab	(8.00 ± 0.46)^ab	(7.97 ± 0.49)^ab	(8.01 ± 0.47)^ab
3% Gluten	(7.55 ± 0.56)^bc	(7.58 ± 0.61)^b	(7.56 ± 0.55)^bc	(7.53 ± 0.54)^bc	(7.56 ± 0.57)^b
5% Gluten	(7.10 ± 0.56)^cd	(7.01 ± 0.57)^c	(7.03 ± 0.64)^cd	(6.94 ± 0.77)^cd	(6.96 ± 0.67)^c
Idli incorporated with guar gum
Control (0%)	(8.41 ± 0.45)^a	(8.49 ± 0.46)^a	(8.53 ± 0.44)^a	(8.54 ± 0.42)^a	(8.46 ± 0.42)^a
1% Guar gum	(7.87 ± 0.36)^ab	(7.90 ± 0.38)^b	(7.97 ± 0.42)^b	(7.98 ± 0.42)^b	(8.01 ± 0.43)^ab
3% Guar gum	(7.58 ± 0.50)^bc	(7.63 ± 0.48)^b	(7.64 ± 0.56)^b	(7.62 ± 0.57)^b	(7.68 ± 0.54)^b
5% Guar gum	(7.04 ± 0.61)^cd	(6.97 ± 0.48)^c	(6.83 ± 0.51)^c	(6.85 ± 0.67)^c	(7.13 ± 0.38)^c

Mean ±S.D. of 12 values; %: g ingredient/100 g flour or premix; Mean values in the same column (ingredient wise) followed by different letters (a–d) are significantly different (P ≤ 0.05).

Table 3. Sensory analysis of dosa with added ingredients.

Sample	Appearance	Texture	Mouth feel	Flavour	Overall Acceptability
Dosa incorporated with barley flour
Control (0%)	(8.24 ± 0.35)^a	(8.26 ± 0.34)^a	(8.20 ± 0.40)^a	(8.28 ± 0.46)^a	(8.34 ± 0.39)^a
1% Barley	(8.21 ± 0.37)^a	(8.22 ± 0.38)^a	(8.21 ± 0.37)^a	(8.21 ± 0.37)^a	(8.22 ± 0.38)^a
3% Barley	(7.96 ± 0.38)^ab	(7.980.39)^ab	(7.93 ± 0.37)^ab	(7.95 ± 0.37)^ab	(7.94 ± 0.36)^ab
5% Barley	(7.64 ± 0.40)^b	(7.650.43)^bc	(7.61 ± 0.42)^bc	(7.59 ± 0.44)^bc	(7.66 ± 0.40)^bc
7% Barley	(7.23 ± 0.41)^c	(7.31 ± 0.47)^cd	(7.25 ± 0.43)^cd	(7.23 ± 0.33)^cd	(7.33 ± 0.43)^cd
9% Barley	(7.04 ± 0.45)^c	(7.06 ± 0.58)^d	(7.02 ± 0.53)^d	(7.01 ± 0.58)^d	(7.01 ± 0.50)^d
Dosa incorporated with oats flour
Control (0%)	(8.24 ± 0.35)^a	(8.26 ± 0.34)^a	(8.20 ± 0.40)^a	(8.28 ± 0.46)^a	(8.34 ± 0.39)^a
1% Oats	(8.06 ± 0.54)^ab	(8.09 ± 0.52)^ab	(8.07 ± 0.54)^ab	(8.14 ± 0.60)^ab	(8.14 ± 0.61)^ab
3% Oats	(7.95 ± 0.46)^ab	(7.96 ± 0.42)^abc	(7.93 ± 0.48)^abc	(7.91 ± 0.50)^abc	(7.95 ± 0.39)^ab
5% Oats	(7.69 ± 0.53)^bc	(7.72 ± 0.54)^bc	(7.67 ± 0.55)^bc	(7.68 ± 0.57)^bc	(7.71 ± 0.54)^bc
7% Oats	(7.42 ± 0.41)^cd	(7.51 ± 0.45)^cd	(7.45 ± 0.43)^cd	(7.44 ± 0.39)^cd	(7.45 ± 0.39)^cd
9% Oats	(7.04 ± 0.51)^d	(7.14 ± 0.31)^d	(7.03 ± 0.31)^d	(7.08 ± 0.30)^d	(7.10 ± 0.30)^d
Dosa incorporated with gluten
Control (0%)	(8.24 ± 0.35)^a	(8.26 ± 0.34)^a	(8.20 ± 0.40)^a	(8.28 ± 0.46)^a	(8.34 ± 0.39)^a
1% Gluten	(8.15 ± 0.31)^a	(8.18 ± 0.28)^a	(8.15 ± 0.34)^a	(8.13 ± 0.28)^a	(8.17 ± 0.28)^a
3% Gluten	(7.78 ± 0.38)^a	(7.86 ± 0.37)^a	(7.79 ± 0.34)^a	(7.89 ± 0.34)^a	(7.90 ± 0.35)^a
5% Gluten	(6.81 ± 0.63)^b	(6.89 ± 0.65)^b	(6.83 ± 0.81)^b	(6.75 ± 0.84)^b	(6.84 ± 0.88)^b
Dosa incorporated with guar gum
Control (0%)	(8.24 ± 0.35)^a	(8.26 ± 0.34)^a	8.20 ± 0.40^a	(8.28 ± 0.46)^a	(8.34 ± 0.39)^a
1% Guar gum	(8.17 ± 0.40)^a	(8.17 ± 0.41)^a	8.11 ± 0.46^a	(8.11 ± 0.49)^a	(8.17 ± 0.38)^a
3% Guar gum	(7.75 ± 0.54)^a	(7.85 ± 0.49)^ab	7.77 ± 0.52^a,b	(7.83 ± 0.45)^a	(7.87 ± 0.38)^ab
5% Guar gum	(7.21 ± 0.69)^b	(7.39 ± 0.60)^bc	7.31 ± 0.70^b,c	(7.25 ± 0.74)^b	(7.48 ± 0.56)^bc

Mean ±S.D. of 12 values; %: g ingredient/100 g flour premix. Mean values in the same column (ingredient wise) followed by different letters (a–d) are significantly different (P ≤ 0.05).

Table 4. Sensory analysis of upma with added ingredients.

Sample	Appearance	Texture	Mouth feel	Flavour	Overall Acceptability
Upma incorporated with barley flour
Control (0%)	(8.28 ± 0.40)^a	(8.19 ± 0.55)^a	(8.15 ± 0.54)^a	(8.15 ± 0.54)^a	(8.24 ± 0.46)^a
1% Barley	(7.99 ± 0.32)^ab	(8.02 ± 0.33)^a	(7.96 ± 0.32)^a	(7.97 ± 0.26)^a	(8.02 ± 0.32)^ab
3% Barley	(7.66 ± 0.34)^bc	(7.72 ± 0.39)^ab	(7.69 ± 0.41)^ab	(7.71 ± 0.37)^ab	(7.71 ± 0.38)^ab
5% Barley	(7.26 ± 0.43)^bcd	(7.48 ± 0.59)^ab	(7.45 ± 0.62)^ab	(7.43 ± 0.66)^ab	(7.43 ± 0.67)^bc
7% Barley	(7.10 ± 0.44)^cd	(7.15 ± 0.40)^bc	(7.12 ± 0.40)^bc	(7.09 ± 0.42)^bc	(7.09 ± 0.45)^cd
9% Barley	(7.68 ± 0.78)^d	(6.91 ± 0.86)^c	(6.77 ± 0.82)^c	(6.50 ± 0.95)^c	(6.82 ± 0.78)^d
Upma incorporated with oats flour
Control (0%)	(8.28 ± 0.40)^a	(8.19 ± 0.55)^a	(8.15 ± 0.54)^a	(8.15 ± 0.54)^a	(8.24 ± 0.46)^a
1% Oats	(8.09 ± 0.32)^ab	(8.13 ± 0.42)^ab	(8.08 ± 0.35)^a	(8.09 ± 0.45)^a	(8.11 ± 0.28)^ab
3% Oats	(7.92 ± 0.32)^ab	(7.85 ± 0.33)^ab	(7.98 ± 0.39)^a	(7.89 ± 0.37)^ab	(7.90 ± 0.38)^ab
5% Oats	(7.65 ± 0.33)^bc	(7.68 ± 0.26)^bc	(7.71 ± 0.41)^ab	(7.66 ± 0.31)^ab	(7.67 ± 0.29)^bc
7% Oats	(7.32 ± 0.47)^c	(7.35 ± 0.47)^bc	(7.30 ± 0.44)^b	(7.31 ± 0.49)^bc	(7.34 ± 0.48)^c
9% Oats	(6.91 ± 0.54)^d	(7.00 ± 0.59)^c	(6.86 ± 0.64)^c	(6.95 ± 0.76)^c	(6.98 ± 0.62)^d
Upma incorporated with gluten
Control (0%)	(8.28 ± 0.40)^a	(8.19 ± 0.55)^a	(8.15 ± 0.54)^a	(8.15 ± 0.54)^a	(8.24 ± 0.46)^a
1% Gluten	(7.95 ± 0.47)^ab	(7.95 ± 0.47)^ab	(7.86 ± 0.38)^ab	(7.86 ± 0.38)^ab	(7.95 ± 0.46)^ab
3% Gluten	(7.53 ± 0.48)^bc	(7.55 ± 0.45)^bc	(7.45 ± 0.37)^bc	(7.45 ± 0.40)^bc	(7.54 ± 0.45)^bc
5% Gluten	(7.05 ± 0.52)^cd	(7.05 ± 0.47)^cd	(7.02 ± 0.64)^cd	(7.02 ± 0.55)^cd	(7.09 ± 0.49)^cd
Upma incorporated with guar gum
Control (0%)	(8.28 ± 0.40)^a	(8.19 ± 0.55)^a	(8.15 ± 0.54)^a	(8.15 ± 0.54)^a	(8.24 ± 0.46)^a
1% Guar gum	(8.00 ± 0.40)^ab	(7.99 ± 0.39)^ab	(8.00 ± 0.40)^ab	(8.02 ± 0.38)^a	(8.01 ± 0.39)^ab
3% Guar gum	(7.59 ± 0.36)^bc	(7.61 ± 0.35)^b	(7.58 ± 0.34)^b	(7.63 ± 0.33)^a	(7.60 ± 0.34)^bc
5% Guar gum	(7.15 ± 0.58)^cd	(7.11 ± 0.47)^c	(7.05 ± 0.53)^c	(7.12 ± 0.50)^b	(7.14 ± 0.59)^cd

Mean ±S.D. of 12 values; %: g ingredient/100 g flour or premix. Mean values in the same column (ingredient wise) followed by different letters (a–d) are significantly different (P ≤ 0.05).

Table 5. Sensory analysis of chapatti with added ingredients.

Sample	Appearance	Texture	Mouth feel	Flavour	Overall Acceptability
Chapatti incorporated with barley flour
Control (0%)	(8.44 ± 0.41)^a	(8.19 ± 0.66)^ab	(8.36 ± 0.39)^a	(8.44 ± 0.41)^a	(8.53 ± 0.41)^a
1% Barley	(8.38 ± 0.38)^a	(8.37 ± 0.38)^a	(8.37 ± 0.43)^a	(8.37 ± 0.38)^a	(8.40 ± 0.39)^ab
3% Barley	(8.08 ± 0.29)^ab	(8.08 ± 0.29)^ab	(8.07 ± 0.34)^ab	(8.07 ± 0.28)^ab	(8.11 ± 0.33)^b
5% Barley	(7.72 ± 0.32)^bc	(7.78 ± 0.26)^bc	(7.61 ± 0.37)^bc	(7.69 ± 0.33)^bc	(7.71 ± 0.30)^c
7% Barley	(7.50 ± 0.43)^cd	(7.50 ± 0.64)^cd	(7.21 ± 0.54)^c	(7.58 ± 0.42)^cd	(7.52 ± 0.35)^cd
9% Barley	(7.17 ± 0.49)^d	(7.10 ± 0.60)^d	(7.17 ± 0.69)^c	(7.17 ± 0.65)^d	(7.23 ± 0.49)^d
Chapatti incorporated with oats flour
Control (0%)	(8.44 ± 0.41)^a	(8.19 ± 0.66)^a	(8.36 ± 0.39)^a	(8.44 ± 0.41)^a	(8.53 ± 0.41)^a
1% Oats	(8.38 ± 0.34)^a	(8.39 ± 0.36)^a	(8.38 ± 0.34)^a	(8.38 ± 0.33)^a	(8.38 ± 0.34)^ab
3% Oats	(8.06 ± 0.38)^ab	(8.06 ± 0.38)^a	(8.06 ± 0.38)^ab	(8.06 ± 0.38)^ab	(8.06 ± 0.38)^bc
5% Oats	(7.90 ± 0.22)^bc	(7.89 ± 0.25)^ab	(7.88 ± 0.29)^b	(7.88 ± 0.26)^b	(7.89 ± 0.25)^c
7% Oats	(7.73 ± 0.36)^bc	(7.48 ± 0.48)^bc	(7.60 ± 0.49)bc	(7.64 ± 0.41)^b	(7.63 ± 0.44)^cd
9% Oats	(7.51 ± 0.52)^c	(7.18 ± 0.45)^c	(7.18 ± 0.58)^c	(7.22 ± 0.50)^c	(7.29 ± 0.52)^d
Chapatti incorporated with gluten
Control (0%)	(8.44 ± 0.41)^a	(8.19 ± 0.66)^a	(8.36 ± 0.39)^a	(8.44 ± 0.41)^a	(8.53 ± 0.41)^a
1% Gluten	(8.23 ± 0.41)^ab	(8.25 ± 0.40)^a	(8.24 ± 0.40)^ab	(8.23 ± 0.41)^ab	(8.25 ± 0.40)^ab
3% Gluten	(7.78 ± 0.47)^bc	(7.80 ± 0.47)^a	(7.78 ± 0.47)^b	(7.78 ± 0.46)^b	(7.79 ± 0.47)^b
5% Gluten	(7.23 ± 0.49)^cd	(7.12 ± 0.42)^b	(7.14 ± 0.43)^c	(7.10 ± 0.42)^c	(7.15 ± 0.43)^c
Chapatti incorporated with guar gum
Control (0%)	(8.44 ± 0.41)^a	(8.19 ± 0.66)^a	(8.36 ± 0.39)^a	(8.44 ± 0.41)^a	(8.53 ± 0.41)^a
1% Guar gum	(8.35 ± 0.29)^a	(8.35 ± 0.29)^a	(8.35 ± 0.29)^a	(8.36 ± 0.28)^ab	(8.35 ± 0.29)^ab
3% Guar gum	(7.86 ± 0.53)^b	(7.90 ± 0.49)^ab	(7.79 ± 0.70)^ab	(7.90 ± 0.49)^bc	(7.94 ± 0.43)^bc
5% Guar gum	(7.80 ± 0.49)^b	(7.97 ± 0.57)^ab	(7.55 ± 0.65)^b	(7.62 ± 0.59)^c	(7.68 ± 0.57)^cd

Mean ±S.D. of 12 values; %: g ingredient/100 g flour. Mean values in the same column (ingredient wise) followed by different letters (a–d) are significantly different (P ≤ 0.05).