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Health and wellness are a trend observed throughout all types of food. Thus, this study aimed to develop a low glycemic index (GI) crispy waffle from whole wheat flour (WF) supplemented with type 4-resistant starch (RS IV) and sacred lotus stamen (SLSP). The low GI crispy waffle was formulated by substituting WF flour with RS IV at 35, 45 and 55% (w/w). Then, the formula with the highest overall liking score was continuing to develop by replacing WF with SLSP at 30, 35 and 40% (w/w). The physical and sensory qualities were determined. Moreover, the low GI crispy waffle with SLSP was evaluated on nutritional values, GI, total phenolic contents (TPCs) and antioxidant activities. The results showed that low GI crispy waffle with SLSP could successfully be developed by substituted WF with 55 and 18% (w/w) of RS IV and SLSP, respectively. The nutritional value of the developed product in 100 g was 491.22 kcal, 64.52 g carbohydrate, 6.63 g protein, 22.96 g fat and 28.04 g fiber. Therefore, this product could be claimed as high fiber and classified as low GI product (28.8). In addition, the TPCs and antioxidant activities (by DPPH, FRAP and ORAC assays) of low GI crispy waffle with SLSP was 2.30 mg GAE/g DW, 0.76 µmol TE/100 g DW, 7.33 µmol TE/g DW and 56.45 µmol TE/ g DW, respectively. Therefore, it seemed that RS IV and SLSP could enhance the nutritional quality of the product with the consumer acceptability. |
