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Low glycaemic index bhakri: Indian sorghum unleavened flat bread

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Abstract

Bhakri is an Indian unleavened off white flat bread prepared from sorghum largely consumed by economically poor sections of the country. In the present study efforts were made to standardize, optimise and measure glycaemic index (GI) of bhakri. Different legume flours such as green gram, black gram, soybean, chick pea and fenugreek seed were added in bhakri in the proportion ranging from 5, 10, 15 and 20% (w/w). Bhakri with above flours addition which received highest sensory score was selected for GI analysis. The GI was determined by in vitro enzymatic method. Control bhakri showed 69.59 GI whereas addition of 15% (w/w) chickpea flour significantly lowered bhakri GI to 56.43. Bhakri was soft and palatable with low GI.

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Acknowledgements

Authors wish to thanks University Grant Commission (UGC), Government of India for their financial support for carrying out this research work.

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Authors and Affiliations

  1. Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra, 400 019, India

    Joshna Badgujar, Sonali Gaikwad, Sachin K. Sonawane & Shalini S. Arya

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  1. Joshna Badgujar
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  2. Sonali Gaikwad
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  3. Sachin K. Sonawane
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  4. Shalini S. Arya
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Correspondence to Shalini S. Arya.

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Badgujar, J., Gaikwad, S., Sonawane, S.K. et al. Low glycaemic index bhakri: Indian sorghum unleavened flat bread. Food Measure 11, 768–775 (2017). https://doi.org/10.1007/s11694-016-9447-4

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  • DOI: https://doi.org/10.1007/s11694-016-9447-4

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