Abstract
The study was conducted to develop culturally acceptable low glycemic chapati (Indian flat bread) for diabetic patients. The acceptability, nutritional composition and glycemic index (GI) of the developed chapati were assessed. Oat, barley, soybean and chickpea flour were incorporated into the whole wheat flour, by using ten different flour combinations. The developed chapati was compared with corresponding control chapatti. The overall acceptability of chapati prepared form the blend of whole wheat flour with soybean (75 and 25%) and with whole wheat flour, barley and soybean in the proportion of 50, 25 and 25% was significantly (p
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
