The increasing prevalence of non-communicable diseases has shifted the consumers' preference for food products with sustained glucose release. This investigation is undertaken to modulate the pattern of carbohydrate digestibility of wheat flour (which is a staple) using oilseed and milk proteins at different levels, which form the binary matrix and with varying levels of fat which form the tertiary matrix. The effect of starch-water gelatinization systems in different ratios (1:10, 1:20) is also studied. Whey protein concentrates and casein reduced the rapidly available glucose (RAG) to a significant extent at 5% protein (p < 0.0001). The addition of fat decreased the RAG further by 1-4%, and RAG increased as a function of hydration (p < 0.0001). The enthalpy values from differential scanning calorimeter revealed that soy protein concentrate and whey protein are the least, at 3.15 and 3.24 J g −1 , respectively, which further decreased with fat at 1.52 and 2.81 J g −1 . Carbohydrate digestibility is modulated by the interaction of macronutrients in the matrix that is further aided by hydrothermal treatment. The extrapolation of the concept resulted in the formulation of Neer dosa -an instant protein-enriched Indian pancake with sustained carbohydrate digestibility.

Diet is the cornerstone in the management of hyperglycemia. Indian diets are predominantly cereal based providing a higher proportion of carbohydrate. Hence whole wheat flour (staple cereal) is substituted with a blend of 20-30% of chickpea flour, psyllium husk, fenugreek seed powder (CPF) for increasing the protein and dietary fiber contents. The effects of CPF on the rheological characteristics of whole wheat flour; physico-chemical, sensory characteristics, and carbohydrate digestive profile of north Indian parotta (NIP) are studied. The results show an increase in the farinograph water absorption; extensograph resistance to extension; amylograph pasting temperature, peak viscosity, and a decrease in the extensograph extensibility. The overall quality score of NIP increases from 50 to 54, from a maximum score of 60 with an addition of 25% CPF of and decreased to 40 for 30% CPF content. Hence NIP with 25% CPF is selected for determinations of protein, dietary fiber, carbohydrate digestibility, kinetics of starch digestion in comparison with control NIP. The NIP with 25% CPF shows higher protein, dietary fiber, slowly available glucose, resistant starch, and lower rapidly available glucose than the control NIP. The differences in the digestibility profile are found to be statistically significant. The rate of starch hydrolysis and kinetics further confirmed the reduced glucose release of the NIP with 25% CPF. The predicted glycemic index of the NIP with 25% CPF is found to be "low."

BACKGROUND: Milk-derived protein hydrolysates have generated a great deal of interest recently due to their numerous beneficial health effects. However, there are few comparative studies on protein hydrolysates from different dairy species, their production, characterization, and bioactivity. In the present study, skimmed milk from both major and minor dairy species was hydrolyzed with alcalase, and its protein profiles were studied using tricine polyacrylamide gel electrophoresis and reverse phase-high protein liquid chromatography. The antioxidant and in vitro immunostimulatory properties were determined. RESULTS: Iron chelation activity was highest in hydrolysates of whey (25.00 ± 0.32 mmol L −1 ), casein (25.14 ± 0.34 mmol L −1 ), colostrum (24.52 ± 0.28 mmol L −1 ), and skimmed cattle milk (24.21 ± 0.26 mmol L −1 ). ⊍,⊍-Diphenyl-⊎-picrylhydrazyl scavenging and 2,2 0 -azobis(2-amidino-propane) dihydrochloride activity was lowest in skimmed donkey milk protein hydrolysates (MPHs) (IC 50 : 5.37 ± 0.05 mg mL −1 and 151.59 ± 2.1 mg mL −1 ). Production of nitric oxide and phagocytosis activity in RAW 264.7 (murine macrophage cell line) was significantly higher among whey and buffalo skimmed milk protein hydrolysatetreated groups as compared with the untreated group. The incorporation of whey protein hydrolysate and skimmed buffalo milk protein hydrolysate were sensorially acceptable at 10% level in beverage mix.CONCLUSION: This study comparatively evaluates the antioxidative and immunomodulatory properties of different skimmed MPHs and their potential applications as ingredients in pediatric, geriatric, and other health-promoting foods.