| Autor: |
Ejaz, Rebia, Sharif, Mian Kamran, Pasha, Imran, Abbas, Sabiha, Wadood, Abdul, Amin, Ayesha |
| Předmět: |
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| Zdroj: |
Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences; Mar/Apr2017, Vol. 60 Issue 1, p19-26, 8p |
| Abstrakt: |
The present study was taken to prepare barley and oat meal supplemented flours with special reference to chapati making quality. For this purpose, nine treatments of supplemented flours were prepared by gradually replacing whole wheat. Chapaties were prepared from all compositions along with control (100% whole wheat flour) and analysed for dietary fibre content and sensory attributes like colour, taste, aroma, texture, breakability, folding ability, chewability and overall acceptability at stated intervals. Efficacy study was carried out on healthy individuals to explore the hypocholesterolemic and hypoglycemic worth of chapaties prepared from supplemented flours. Results of dietary fibre analysis showed that there was significant increase in level of soluble 0.96 to 3.13%, insoluble 1.92 to 5.57% and total dietary fibre content 2.88 to 8.13% with increase in the supplementation level of barley and oat meal. The highest soluble (3.13), insoluble (5.57) and total dietary fibre (8.13) content were found in wheat flour supplemented with 7.5% oat meal and 7.5% barley flour while their concentration was not changed during storage. Sensory attributes showed that chapaties prepared from wheat flour supplemented with 7.5% oat meal and 7.5% barley flour were liked the most due to better overall acceptability. On the basis of nutritional and sensory characteristics, three best chapaties along with control were served to normal humans. The results revealed that consumption of chapaties supplemented with 15% oat meal greatly reduced serum cholesterol (7.7%), low density lipoprotein (6.8%), triglycerides (28.5%), blood glucose (5.5%) and weight (4.7%) while increased high density lipoprotein (2.0%), serum protein (12.5%) and albumin protein (15.7%) as compared to other two chapaties. It is concluded that the consumption of barley and oat meal supplemented chapaties tackle the hyperglycemia and hypercholesterolemia in healthy humans as well as in obese persons because it deliver three times more dietary fibre as compared to chapaties prepared from wheat flour only. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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