Radappertization of ready-to-eat shelf-stable, traditional Indian bread ─ Methi Paratha

Starch digestibility and glycemic index of Paranthas supplemented with Citrus maxima (Burm.) Merr. fruit segments

The present investigation was undertaken to develop paranthas suiting diabetic population with added health benefits. Paranthas were prepared using fresh and dry segments of pomelo. The increase in the concentration of segments decreased the texture value from 1080 to 1022 g force (fresh segments) and 1005 to 870 g force (dry segments). Naringin along with other bioactive compounds were retained to a greater extent in Paranthas containing dry pomelo fruit segments. Paranthas prepared using 20% (fresh) and 5% (dry) were sensorily acceptable. The pomelo incorporated paranthas had higher levels of resistance starch fractions (12.94%) with low predicted glycemic index (49.89%) compared to control Paranthas at 5.54 and 58.64% respectively. The fortified paranthas with an considerable content of bioactive compounds and low glycemic index indicate the possibility of using it as a dietary supplement. Thus utilization of pomelo fortification helps in improving the nutritional and functional property of paranthas suiting diabetes as well as general population.