Nutritional and sensory evaluation of powder drinks based on papaya, green plantain and rice bran. Glycemic index

Abstract

Instant powder drinks for diabetics were formulated on a basis of papaya, and green plantain and rice bran as dietary fiber and resistant starch sources. Nutritional, physical and sensory parameters were evaluated, and the glycemic index determined. Papaya powder presented the best equilibrium in relation to insolub/elsoluble fiber (1.4:1) when compared with green plantain and rice bran. After a sensorial evaluation of semi-trained arbiters, two formulations were selected, the F1 powder with green plantain and the F5 powder with rice bran. Powders presented high contents of total dietary fiber, ranging from 12.8g/100g (F1) to 16.1g/100g (F5). Differences in the contents of protein, fat, ashes and resistant starch were observed. By determining the glycemic index in 10 young healthy people it was found that F5, with the highest total dietary fiber contents, caused the least increase in glycemic response. The glycemic index of F1 and F5 was smaller than that of a glucose solution, indicating that they could be used by people with special diets, such as diabetic patients. F1 and F5 were accepted by 90% and 93% respectively, according to the sensorial panel. The microbiological evaluation of the powders was satisfactory and aw was low (0.40-0.43) indicating that they are products with long shelf life.