Startseite Glycaemic index (GI) suppression of bread using polyphenols enriched karonda powder: a strategy to reduce starch digestibility and increase polyphenols retention
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Glycaemic index (GI) suppression of bread using polyphenols enriched karonda powder: a strategy to reduce starch digestibility and increase polyphenols retention

  • Anmoljot Singh Sekhon , Gurpreet Kaur Dhillon , Monika Mahajan ORCID logo EMAIL logo , Arashdeep Singh und Kamaljit Kaur
Veröffentlicht/Copyright: 26. Mai 2025
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International Journal of Food Engineering
Aus der Zeitschrift International Journal of Food Engineering Band 21 Heft 5

Abstract

The present study aims to develop polyphenol-enriched low GI bread using phytochemical rich karonda powder. The refined wheat flour was supplemented with ripe karonda powder (RKP) at 1.5 %, 3.0 %, 4.0 %, and 6.0 % level. The prepared formulations were evaluated for their chemical, physical, texture, sensory properties and starch digestibility. Properties like loaf height, specific volume, and bake loss decreased with increase in RKP incorporation. Specifically, loaf height and volume reduced from 8.07 cm and 562 cc (control) to 5.52 cm and 355.67 cc at 6 % RKP incorporation. Total phenolic content increased from 25.56 mg GAE/100 g in control bread to 66.94 mg GAE/100 g at 6 % RKP incorporation, showing a 162 % increase. Antioxidant activity, measured by DPPH inhibition, increased from 12.16 % in control bread to 21.91 % in 6 % RKP-enriched bread. Texture analysis indicated that as the concentration of RKP increased, the bread exhibited increased hardness due to the dilution of the gluten network. Additionally, incorporating RKP increased the redness (a*) and reduced the lightness (L*) value in bread, attributable to the anthocyanin content in RKP. Sensory evaluation results suggested that bread containing 3 % RKP was the most acceptable, with flavour and texture scores comparable to the control. Furthermore, in vitro starch digestibility and predicted glycemic index (pGI) analysis revealed that incorporating RKP at 1.5 % and 3.0 % significantly lowered the pGI by 10.63 % and 20 %, respectively, compared to control bread. This study will be helpful for diabetic patients to manage their blood glucose levels by incorporating polyphenols in their diet.

Keywords: karonda ; polyphenol; antioxidant activity; bread; starch digestibility; predicted glycemic index
Monika Mahajan, Regional Research Station, Punjab Agricultural University, Bathinda, India, E-mail:

Acknowledgements

The authors thank Punjab Agricultural University-Regional Research Station (PAU), Bathinda, for all the facilities provided for the research.

  1. Research ethics: Not applicable.

  2. Informed consent: Informed consent was obtained from all individuals included in this study, or their legal guardians or wards.

  3. Author contributions: ASS: Performed the experiments and wrote the paper. GKD: Conceived, designed and performed the experiments. MM: Analyzed and interpreted the data and wrote the paper. AS: Conceived and designed the experiments; contributed reagents and materials experiments. KK: Done the editing of the paper and gave valuable suggestions.

  4. Use of Large Language Models, AI and Machine Learning Tools: None declared.

  5. Conflict of interest: The authors state no conflict of interest.

  6. Research funding: None declared.

  7. Data availability: Not applicable.

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Supplementary Material

This article contains supplementary material (https://doi.org/10.1515/ijfe-2024-0161).

Received: 2024-07-22
Accepted: 2025-04-21
Published Online: 2025-05-26

© 2025 Walter de Gruyter GmbH, Berlin/Boston

Artikel in diesem Heft

  1. Frontmatter
  2. Critical Review
  3. Immobilization technology of lipase and application progress research
  4. Articles
  5. Diffusion behaviors of sweeteners in the saliva layer: effects of interactions between oral mucin and sweeteners
  6. Improving tempering uniformity in frozen chicken breast during cold-air assisted intermittent radio frequency treatment
  7. Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria
  8. Lutein-loaded soybean protein isolate-guar gum nano-emulsion delivery system: structure, characterization and environmental stability evaluation
  9. Glycaemic index (GI) suppression of bread using polyphenols enriched karonda powder: a strategy to reduce starch digestibility and increase polyphenols retention
https://doi.org/10.1515/ijfe-2024-0161
Schlagwörter für diesen Artikel
karonda; polyphenol; antioxidant activity; bread; starch digestibility; predicted glycemic index

Artikel in diesem Heft

  1. Frontmatter
  2. Critical Review
  3. Immobilization technology of lipase and application progress research
  4. Articles
  5. Diffusion behaviors of sweeteners in the saliva layer: effects of interactions between oral mucin and sweeteners
  6. Improving tempering uniformity in frozen chicken breast during cold-air assisted intermittent radio frequency treatment
  7. Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria
  8. Lutein-loaded soybean protein isolate-guar gum nano-emulsion delivery system: structure, characterization and environmental stability evaluation
  9. Glycaemic index (GI) suppression of bread using polyphenols enriched karonda powder: a strategy to reduce starch digestibility and increase polyphenols retention
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