What is it about?
Functional ingredients added can help lower the blood glucose spike arising from the food we eat. In this case, we have taken a widely consumed food in India - The parotta. Parotta is basically made from refined wheat flour which causes a spike in blood glucose due to its increased rate of starch hydrolysis and is not the recommended food of choice for diabetics. Here by adding functional ingredients to flour, we were able to reduce its starch digestibility and lower the rapidly digestible starch
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Perspectives
This article was a collaborative effort and had a great experience wherein there was the exchange of ideas that led to newer perspectives
pavan kumar
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This page is a summary of: Contents: Starch - Stärke 9-10/2018, Starch - Stärke, September 2018, Wiley,
DOI: 10.1002/star.201870031.
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