Development of Low Glycemic Index Pancakes Formulated with Canary Seed (Phalaris Canariensis) Flour

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 79; no. 1; pp. 120 - 126
• Main Authors: Escalante-Figueroa, Fernanda, Castellanos-Ruelas, Arturo, Castañeda-Pérez, Eduardo, Chel-Guerrero, Luis, Betancur-Ancona, David
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.03.2024; Springer Nature B.V
• Subjects: Acceptability; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dietary fiber; Ecology; Flour; Food industry; Food plants; Food products; Food Science; Glycemic index; Nutrition; Plant Physiology; Seeds; Substitutes; Taste; Canary seed; Chemical Composition; Dietary fiber; Glycemic Index; Pancakes
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-023-01138-7

Consumers prefer food products that, in addition to nutritional properties, also have effects beneficial to health. Non-conventional food plants such as canary seed ( Phalaris canariensis ) constitute an alternative in the food industry due to nutritional properties, chemical, and bioactive potential. The aim of this research was to develop pancake formulations with the inclusion of canary seed flour to evaluate their proximate composition, overall score, taste and texture sensory acceptability, and glycemic index. Pancakes based on whole-wheat flour mixed with canary seed flour were developed at four substitution levels (control 0, 10, 30, and 50%). The formulations exhibited attractive nutritional properties, mainly due to the levels of protein (~ 8.7%), minerals (~ 5.1%), and total dietary fiber (4.7–5.9%). The overall score and taste showed a statistical difference ( p < 0.05) between the formulations. The flours with 10 and 30% showed high sensory acceptability with scores of 6.22 and 6.67 respect to 7-point hedonic scale, between the categories “I like it” and “I like it a lot”. All formulations presented a low glycemic index (34–39%) that was significantly influenced ( p < 0.05) as the level of substitution increased. The findings represent a new approach to the use of canary seed in the development of healthy food products.