Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online
Journal website www.isnff-jfb.com

Original Research

Volume 15, September 2021, pages 74-79

Redistribution of nutritionally important starch fractions beneficial to diabetic population by using oats as a functional ingredient in a wheat-based food product – Jereesh

Figures

Figure 1.
Figure 1. Schematic summary of the analytical strategy for measurement of different starch fractions.
Figure 2.
Figure 2. Sensory scores of control jereesh and oats incorporated jereesh. CJ: control jereesh, OJ (10%): 10% oats incorporated jereesh, OJ (20%): 20% oats incorporated jereesh, OJ (30%): 30% oats incorporated jereesh.
Figure 3.
Figure 3. Sensory profile of control jereesh and oats incorporated jereesh. CJ: control jereesh, OJ: oats incorporated jereesh.

Table

Table 1. Nutritionally important starch fractions in control and oats incorporated jereesh (Mean ± SD g/100g)
 
Component*CJOJ
*Mean values carrying different superscript letters a and b in rows differ significantly (p ≤ 0.05). CJ, control jereesh; OJ, oats incorporated jereesh; TS, total starch; RDS, rapidly digestible starch; SDS, slowly digestible starch; RS, resistant starch; RAG, rapidly available glucose; SDI, starch digestibility index.
Dry matter2828
TS16.64b ± 0.5713.57a ± 0.24
RDS3.38a ± 0.212.52b ± 0.23
SDS0.46a ± 0.091.43b ± 0.29
RS12.80b ± 0.409.62a ± 0.33
RAG4.84b ± 0.173.64a ± 0.28
SDI20.30a ± 0.9518.54a ± 1.39