Development of sweet corn and red beans-based low-glycemic index flakes

Abstract

Abstract A healthier lifestyle, incorporating the consumption of foods with a low glycemic index, can mitigate the risk of diabetes. Previous research aimed to develop food products with a low glycemic index using high-fiber raw materials such as sweet corn (Zea mays saccharata Sturt) with a glycemic index 36 and red beans (Phaseolus vulgaris L.) with 26. However, these products exhibited weaknesses, including low crunch resistance in milk, lack of consideration for consumer sensory acceptance, and unverified glycemic index values. Therefore, this research aimed to (1) enhance the crunch resistance of instant flakes in milk; (2) evaluate the physical and sensory characteristics of instant flakes products; and (3) determine the glycemic index value of instant flakes products based on the best formula from the sensory tests. Five formulas were developed based on the proportion of red beans to sweet corn (formulas 1 to 5), respectively 80:120, 90:110, 100:100, 110:90, and 120:80. The color of all formulas of flakes tended to be similar (dominant yellow). The crunch resistance in milk exceeded 2 minutes, predominantly influenced by the red bean portion. Sensory profile from consumer preferences indicated that the intensity of the attributes such as yellowish-brown color, sweet aroma, salty taste, savory taste, savory aftertaste, burned taste, sandy texture, hard texture, dry aftertaste, sticky aftertaste needed to be reduced when serving flakes with milk. Formula 3 emerged as the optimal formula based on sensory profile and red bean proportion, exhibiting a low glycemic index value of 28.

Keywords

• Diabetes mellitus
• Flakes
• Glycemic index
• Product development
• Red bean
• Sensory profile
• Sweet corn