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Development of Low Glycemic Index Pancakes Formulated with Canary Seed (Phalaris Canariensis) Flour

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Abstract

Consumers prefer food products that, in addition to nutritional properties, also have effects beneficial to health. Non-conventional food plants such as canary seed (Phalaris canariensis) constitute an alternative in the food industry due to nutritional properties, chemical, and bioactive potential. The aim of this research was to develop pancake formulations with the inclusion of canary seed flour to evaluate their proximate composition, overall score, taste and texture sensory acceptability, and glycemic index. Pancakes based on whole-wheat flour mixed with canary seed flour were developed at four substitution levels (control 0, 10, 30, and 50%). The formulations exhibited attractive nutritional properties, mainly due to the levels of protein (~ 8.7%), minerals (~ 5.1%), and total dietary fiber (4.7–5.9%). The overall score and taste showed a statistical difference (p < 0.05) between the formulations. The flours with 10 and 30% showed high sensory acceptability with scores of 6.22 and 6.67 respect to 7-point hedonic scale, between the categories “I like it” and “I like it a lot”. All formulations presented a low glycemic index (34–39%) that was significantly influenced (p < 0.05) as the level of substitution increased. The findings represent a new approach to the use of canary seed in the development of healthy food products.

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Datasets are available from the corresponding author upon request.

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Authors and Affiliations

  1. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatan, 97203, Mexico

    Fernanda Escalante-Figueroa, Arturo Castellanos-Ruelas, Eduardo Castañeda-Pérez, Luis Chel-Guerrero & David Betancur-Ancona

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  1. Fernanda Escalante-Figueroa
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  2. Arturo Castellanos-Ruelas
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  3. Eduardo Castañeda-Pérez
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  4. Luis Chel-Guerrero
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  5. David Betancur-Ancona
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Contributions

All authors contributed to the study conception and design, F. E-F: Experimental work and obtention of results, A. C-R and E. C-P: Material preparation, and data collection and analysis, The first draft of the manuscript was written by L. C-G; D. B-A: project management, conceptualization and validation. All the authors participated in the writing and revision of the article.

Corresponding author

Correspondence to David Betancur-Ancona.

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Ethical Approval

Glycemic index procedure was conducted in accordance with the guidelines of the Declaration of Helsinki, 2013 (World Medical Association). All procedures performed were in accordance with the ethical standards of the Autonomous University of Yucatan. This article does not contain any studies with animal subjects.

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The authors declare no conflicts of interest.

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Escalante-Figueroa, F., Castellanos-Ruelas, A., Castañeda-Pérez, E. et al. Development of Low Glycemic Index Pancakes Formulated with Canary Seed (Phalaris Canariensis) Flour. Plant Foods Hum Nutr 79, 120–126 (2024). https://doi.org/10.1007/s11130-023-01138-7

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