Effect of addition of enzymatically modified guar gum on Glycemic index of selected Indian traditional foods (idli, chapatti)

In this study solid state enzymatic modification with mannanase was carried out to improve viscous properties of guar gum, facilitating the use of a higher concentration of the gum to lower GI of two popular Indian traditional foods, idli and chapatti. The modification process was optimized; 40µl mannanase/ g guar gum was used and the reaction was carried out at pH 5, temperature of 50°C for a period of 48h. Incorporation of the modified guar gum at 5% resulted in lower idli batter viscosity (Δviscosity: 33538cps), higher bulk density of idli (Δbulk density: 0.013g/cc) and lower stickiness of chapatti dough (Δstickiness: 6.76g) as compared to idli and chapatti with added unmodified guar gum. Texture and sensory attributes of both the products with 5% modified guar gum were found to be acceptable. GI of idli was reduced from 71.28 to 60.00 and 61.63 and GI of chapatti was reduced from 62.56 to 51.25 and 53.45 by addition (5%) of unmodified and modified guar gum respectively. Graphical abstract
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research