Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso

Abstract

AbstractBackground and Objectives“Modern diseases” that are the result of a “high sugar, low nutrient” diet are becoming more prevalent. Incorporation of “traditional” gluten‐free cereals, like proso, in “everyday” food, such as rusks, would allow diabetics and people looking to increase fiber and nutrient content to include rusks in their diet.FindingsCompared to wheat rusks, rusks with the addition of proso showed a higher content of microelements and essential amino acids. Also, higher content of dietary fiber and smaller and more regularly arranged starch granules increased the digestibility of rusks with the addition of proso. Additionally, rusks with the addition of proso showed better antioxidative properties and had a lower glycemic index when compared with wheat rusks.ConclusionsIncorporation of proso flour in rusk production could be beneficial not only to people suffering from diabetes but also as a way of improving general well‐being. However, due to the decreased water absorption and, therefore, greater hardness and fracturability, our results suggested that the addition of proso flour should be capped at 20%.Significance and NoveltyTo our knowledge, this is the first description of the effects of different additions of proso on digestibility, starch morphology, glycemic index, and nutritive and antioxidative properties of rusks.