Macronutrient Interactions to Facilitate Sustained Carbohydrate Digestibility in Tertiary Food Matrix Systems and Their Potential Applications in Indian Pancake

Abstract

AbstractThe increasing prevalence of non‐communicable diseases has shifted the consumers' preference for food products with sustained glucose release. This investigation is undertaken to modulate the pattern of carbohydrate digestibility of wheat flour (which is a staple) using oilseed and milk proteins at different levels, which form the binary matrix and with varying levels of fat which form the tertiary matrix. The effect of starch–water gelatinization systems in different ratios (1:10, 1:20) is also studied. Whey protein concentrates and casein reduced the rapidly available glucose (RAG) to a significant extent at 5% protein (p < 0.0001). The addition of fat decreased the RAG further by 1–4%, and RAG increased as a function of hydration (p < 0.0001). The enthalpy values from differential scanning calorimeter revealed that soy protein concentrate and whey protein are the least, at 3.15 and 3.24 J g−1, respectively, which further decreased with fat at 1.52 and 2.81 J g−1. Carbohydrate digestibility is modulated by the interaction of macronutrients in the matrix that is further aided by hydrothermal treatment. The extrapolation of the concept resulted in the formulation of Neer dosa – an instant protein‐enriched Indian pancake with sustained carbohydrate digestibility.