18A-6

A. VADNERKAR¹, L. L. Niba², W. E. Barbeau², F. Agblevor², and J. Craig². (1) Kellogg Co., 2 Hamblin Ave. E., Battle Creek, MI 49017, (2) Dept. of Human Nutrition, Foods & Exercise, Virginia Polytechnic Institute & State Univ., 319 Wallace Hall, Mail Code 0430, Blacksburg, VA 24061-0430

Wheat and wheat food products such as chapaties (whole-wheat flat bread) and idiappam (cooked dough balls) are components of the Indian diet. Wheat contains various physiologically beneficial complex carbohydrates such as resistant starch and various soluble fiber components including beta-glucans. The objective of this study was to quantify beta-glucan, fructan, and resistant starch content in 2 Indian food products made from various Indian wheat varieties. Flours from 5 wheat varieties (Blackwheat, Halim, Lokvan, Punjab, Sehor) were made into chapati (dough roasted on stove-top) and idiappam (dough cooked in boiling water). Defatted soy flour was added to the wheat flour in 10%, 20%, and 30% proportions and made into chapaties. Freeze-dried, pulverized samples were assayed for resistant starch (RS), beta-glucan (BG), and fructan (FOS) content. Flours and chapaties contained considerable amounts of BG: ranging from 0.9 g/100 g to 1.7 g/100 g. FOS content ranged from 1.3 g/100 g to 2.3 g/100 g in samples assessed. Processing, roasting and addition of soy flour only marginally modified BG and FOS content. RS content of flours (7.1 to 12.6 g/100g) decreased to less than 1 g/100g when made into chapaties, and to between 2.6 and 3.56 g/100g in idiappam. RS content in chapaties decreased further with the addition of 10%, 20%, and 30% of soy flour (0.55 to 0.32g/100g). It is apparent therefore that the foods produced from these wheat varieties contain considerable levels of RS, BG, and FOS. However, while RS is considerably reduced in chapati (roasted product), higher levels are retained in idiappam (moist-heat product). This study therefore provides essential information with regard to the levels of these beneficial components in various traditional foods prepared from commonly available Indian wheat varieties.

Session 18A, Carbohydrate: General
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana