Shelf‐life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes

In this study, barley or wheat and herb (Terminalia chebula, Terminalia bellerica, and Emblica officinalis) based low‐GI foods were developed to manage diabetes. The nutritional, sensory quality, glycaemic value, α‐amylase and α‐glucosidase inhibition were examined in vitro for products stored at accelerated (38°C, 90% RH) and ambient (27°C, 65% RH) conditions for 3 and 6 months, respectively. Results showed minimal change in GI of barley (47–49) and wheat (49–52) based products during storage at both conditions. No significant loss in dietary fiber, total polyphenol, flavonoid content was noted. The products were microbiologically safe and acceptable for 5 months under ambient condition. The α‐amylase and α‐glucosidase inhibition value (IC50 mg/ml) for barley (5.5 ± 0.4, 6.3 ± 0.5) and wheat (10.3 ± 0.6, 7.6 ± 0.3) products after storage at ambient condition explains the inhibition of glycolytic enzymes. To conclude, the low‐GI products are shelf‐stable for 5 months without altering functional properties and hence desirable for diabetic subjects. Novelty impact statement In recent years, low‐GI foods with natural ingredients are essential in managing diabetes rather than synthetic analogs. In the present research, we developed cereal and herb based low‐GI functional foods that were stable, acceptable, and safe for consumption to overcome hyperglycemia since they inhibit glycolytic enzymes.