Development and evaluation of glycemic index of brown rice based traditional Indian breakfast item – Adai

Traditional Indian breakfast items are based on different cereal or grains and are popular for their unique taste and flavour. Indian breakfast or popularly known as ‘nashta’ and has its own diversity. Amongst the breakfast items, South Indian Breakfast is considered to be the most nutritious and wholesome. Idli, dosai, upma, adai, aapam accompanied with steaming sambhar and different chutneys rule the South Indian breakfast menu. The cereal portion used in these items mainly comprises of polished white rice or polished parboiled rice. Polished white rice contains only carbohydrates and devoid of vitamins, minerals and fiber due to polishing. This renders a high glycemic index and low satiety value to the product. Brown rice is whole grain, produced by removing only the husk or hull using pestle and mortar, retaining the bran layer. This causes the grain to remain intact and retain its soluble fibre and antioxidant content. Consumption of whole grains has associated to lower the risks of Cardio Vascular Diseases (CVD), Type II Diabetes, Cancers and other chronic degenerative diseases. In this study an attempt has been made to develop brown rice based Ready- To- Eat breakfast item Adai and evaluate its acceptability and Glycemic Index.