Glycemic Index Lowering Effect of Chicken Solids on Corn Starch

Shefali Bhardwaj; V. K. Shiby; M. C. Pandey

doi:10.14429/dsj.67.11870

Shefali Bhardwaj Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Mysuru - 570 011
V. K. Shiby Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Mysuru - 570 011
M. C. Pandey Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Mysuru - 570 011

DOI: https://doi.org/10.14429/dsj.67.11870

Keywords: Estimated- glycemic index, In-vitro starch digestibility, Chicken solids, Protein, Cornstarch

Abstract

Glycemic index lowering effect of chicken solids was studied using a model system approach. Experimental samples were prepared by adding chicken powder at varying levels (10 mg, 20 mg, 30 mg, 40 mg) to 50 mg of corn starch as carbohydrate base. The chicken powder had a proximate protein content of 81.1 per cent, fat 9.1 per cent, ash 6 per cent and moisture 3.7 per cent. In vitro starch digestibility and estimated glycemic index (eGI) of the samples were estimated. It was found that only sample B and C could reduce the eGI of the sample by 22.8 per cent and 21.8 per cent respectively, with an eGI value of 68.05 and 68.9 respectively. Samples containing 30 mg and 40 mg chicken powder did not affect the eGI significantly and values were close to eGI values for the control (corn starch alone). It is concluded that chicken solids exhibit a significant (p < 0.05) glycemic index lowering effect at a level of 17 per cent to 29 per cent of the formulation, and not linearly with an increase in protein content.

Author Biographies

Shefali Bhardwaj, Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Mysuru - 570 011

Ms S. Bhardwaj received her MSc in Home Science (Food technology). Currently pursuing PhD from Defence Food Research Laboratry, Mysuru, India. She has designed the research plan, organised the study, participated in experiments, coordinated the data analysis, and contributed to the writing of the manuscript.

V. K. Shiby, Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Mysuru - 570 011

Dr V.K. Shiby received her PhD in Agricultural and Food Engineering. Currently she is working as a Scientist ‘D’ at DFRL, has a research experience of 15 years in the area of food product development and process modelling. She received DRDO Laboratory Acientist Award (2013).

M. C. Pandey, Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Mysuru - 570 011

Dr M.C. Pandey received his PhD in Agriculture Engineering. Currently he is working as a Scientist ’G’ & Project coordinator at DFRL, has a research experience of over 20 years in the area of agriculture and food engineering.