Okra Urad Dhal Composite Flour Glycemic Control
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Solution Overview
Problem
Current carbohydrate-based foods with high glycemic index (GI) contribute to rapid blood glucose spikes, insulin resistance, and metabolic disorders, and existing low GI food solutions, such as okra supplements, face challenges in taste, texture, and consumer acceptance.
Innovation Solution
A pre-mixed flour combining pulverized edible Okra plant parts with carbohydrate-rich cereals or non-cereals, specifically formulated to reduce the glycemic index of carbohydrate-based foods while maintaining acceptable taste, texture, and color, by incorporating Okra and Urad dhal flour into products like chapatti, bread, pizza, and noodles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If okra supplements are used to lower glycemic index, then blood glucose control is improved, but taste and consumer acceptance deteriorate
Solution Approach 1:
The patent combines okra flour with Urad dhal flour and cereal flours in specific ratios (okra flour 10-30%, Urad dhal flour 20-40%, cereal flour 30-60%) to create a composite pre-mixed flour. This merging of multiple ingredients with complementary properties maintains the glycemic control benefits of okra while improving taste and texture through the other components, thereby enhancing consumer acceptance.
Solution Approach 2:
The invention creates a composite flour product integrating okra flour, Urad dhal flour, and cereal flours. This composite material approach allows the beneficial functional properties of okra (glycemic control) to be preserved while the overall sensory properties (taste, texture) are optimized through the combination of multiple ingredients, resolving the contradiction between health benefit and consumer acceptance.
2Object-affected harmful factors
If okra flour is incorporated into carbohydrate-based foods, then glycemic index is reduced, but taste and texture quality deteriorate
Solution Approach 1:
The patent optimizes the local composition by specifying precise ranges for each ingredient: okra flour (10-30%), Urad dhal flour (20-40%), and cereal flour (30-60%). This localized quality control ensures that okra flour is present in sufficient quantities to lower glycemic index while not exceeding levels that would adversely affect taste and texture, and Urad dhal flour compensates for any sensory deficiencies.
Solution Approach 2:
Urad dhal flour acts as an intermediary ingredient that mediates between the functional requirements (glycemic control from okra) and sensory requirements (taste and texture). The Urad dhal flour enhances the overall sensory profile and accepts the presence of okra flour, thereby maintaining product quality while achieving the glycemic reduction goal.
3Object-affected harmful factors
If high amounts of okra flour are used to maximize glycemic reduction, then blood glucose control is improved, but product acceptability deteriorates
Solution Approach 1:
The patent defines optimal parameter ranges for ingredient composition (okra flour 10-30%, Urad dhal flour 20-40%, cereal flour 30-60%) to achieve the desired balance. By controlling the concentration parameter of okra flour within this range, the invention maximizes glycemic reduction benefits while preventing excessive amounts that would compromise product acceptability, thus resolving the contradiction through parameter optimization.
Data Source
AI summary
The invention relates to the use of flour containing a mixture of pulverized edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from cereals or non-cereals or a mixture thereof, for the preparation of a food for altered glycemic response.