Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat flour

Abstract

Abstract Bread is considered one of the most popular bakery products consumed in several world regions including Sri Lanka. The potential of utilization of two rhizome flours (Lasia spinosa and Nelumbo nucifera) was evaluated in bread formulation with four different substitution levels (20, 40, 60, and 80%). After the incorporation of L. spinosa and N. nucifera flours, the alterations in compositional, functional, in vitro anti diabetic activity, in vitro starch digestibility and sensory attributes were observed. The results revealed that the total dietary fiber, resistant starch and ash contents were higher while protein, fat and starch contents were lower in the rhizome flour incorporated breads. The functional properties showed that the water absorption index and water solubility increased with increasing of rhizome or proportion. The results showed that 20% rhizome flour incorporated bread had the highest sensory score compared to other percentage ratios and contained a higher level of dietary fiber, resistant starch, antidiabetic activity, and low rate of starch digestibility compared to control bread. The mixture of Lasia spinosa and Nelumbo nucifera rhizome flours could be incorporated up to 20% substitution level with wheat flour to formulate functional bread with more nutritious and functional along with sensory acceptability. Graphical Abstract

Keywords

• Antidiabetic
• Bread
• Functional
• Lasia spinosa
• Nelumbo nucifera