International Journal of Food Properties

ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: https://www.tandfonline.com/loi/ljfp20

Influence of Pectin and Guar Gum Composite Flour

on Plasma Biochemical Profile of Streptozotocin-
Induced Diabetic Male Albino Rats

M.S. Butt , Aftab Ahmad & M.K. Sharif

To cite this article: M.S. Butt , Aftab Ahmad & M.K. Sharif (2007) Influence of Pectin and
Guar Gum Composite Flour on Plasma Biochemical Profile of Streptozotocin-Induced
Diabetic Male Albino Rats, International Journal of Food Properties, 10:2, 345-361, DOI:
10.1080/10942910601052707

To link to this article: https://doi.org/10.1080/10942910601052707

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International Journal of Food Properties, 10: 345–361, 2007
Copyright © Taylor & Francis Group, LLC
ISSN: 1094-2912 print / 1532-2386 online
DOI: 10.1080/10942910601052707

INFLUENCE OF PECTIN AND GUAR GUM

COMPOSITE FLOUR ON PLASMA BIOCHEMICAL
PROFILE OF STREPTOZOTOCIN-INDUCED DIABETIC
MALE ALBINO RATS

M.S. Butt, Aftab Ahmad, and M.K. Sharif

Institute of Food Science & Technology, University of Agriculture, Faisalabad,
Pakistan

Dietary fiber sources like pectin and guar gum have gained immense importance because of
their constructive role of releasing sugars and absorbing sugars slowly in the intestinal tract;
consequently, they reduce the severity of diabetes mellitus. In this article, we explore the
hypoglycemic and hypocholesterolemic worths of pectin and guar gum by adding them to
wheat flour to prepare chapaties, a staple in the diet of those in the Indo-Pak region. For this
purpose, four different treatments of composite flour were prepared by adding wheat flour with
3% pectin (T1), 3% guar gum (T2), a combination of pectin and guar gum 2% of each (T3),
along with a control (T0). Composite flour samples were stored for 60 days and analyzed for
proximate analysis on monthly basis. Protein and fat contents of different treatments were
affected significantly by various storage intervals. Likewise, chapaties were prepared after
every storage interval and evaluated for sensoric attributes. Chapaties prepared from treatment
T2 gained highest score with respect to all sensory parameters (color, flavor, taste, texture,
chewing ability, and foldability) followed by T0, T3, and T1. The chapaties prepared from com-
posite flour samples were fed to Streptozotocin-induced diabetic male albino rats to find out
their impact on plasma biochemical profile. After decapitating the rats, the blood sample was
collected and analyzed for blood glucose, total cholesterol, and triglycerides level. Rats fed on
T2, showed highest reduction (17.09%) in blood glucose followed by T1 (10.25%) and T3
(9.24%), as compared to T0. Blood cholesterol was reduced up to 18.88, 16.76, and 12.23% by
T2, T3, and T1, respectively than that of control. Similarly, T2 showed the highest reduction
(16.33%) in blood triglyceride level followed by T3 (12.31%) and T1 (2.76%). We concluded
from our research study that dietary fibers from guar gum and pectin are helpful in reducing
blood glucose and cholesterol levels. It is further suggested that guar gum is more effective
than pectin to control these diseases. For this reason, wheat flour should be supplemented with
dietary fiber sources to combat the existing dilemma of diabetes and hypercholesterolemia.

Keywords: Composite flour, Pectin, Guar gum, Plasma glucose, Streptozotocin-induced

diabetes, Albino rats.

INTRODUCTION
Diabetes mellitus (DM) is so common today that the professionals refer it to as an
epidemic. There are about 100 million diabetic patients in the world and the number is likely to

Received 19 April 2006; accepted 18 September 2006.

Address correspondence to Dr. Masood Sadiq Butt, Institute of Food Science & Technology, University
of Agriculture, Faisalabad 38040, Pakistan. E-mail: mks_ft@yahoo.com

345
346 BUTT, AHMAD, AND SHARIF

increase by two-fold in the year 2010. Pakistan falls in the area of high prevalence of diabet-
ics.[1] About 9 million people in Pakistan are diabetic with causes not fully known. This figure,
owing to lack of any comprehensive strategy to check its growth, is likely to take a frightening
leap to 14.3 million in the next 25 years, as predicated by the World Health Organization.[2]
Hypercholesterolemia is associated with diabetes and is a risk factor for cardiovas-
cular diseases.[3] Cholesterol is a vital substance that is synthesized by the liver. The body
uses cholesterol as a building block for essential organic molecules such as steroid
hormones, cell membranes, and bile acids. However, its excessive accumulation leads to
coronary heart diseases.
Dietary fiber has established benefits for health maintenance, disease prevention, and
as a component of medical nutrition therapy. It consists of the storage and cell wall polysac-
charides of plants that cannot be hydrolyzed by human digestive enzymes. Consumption of
viscous dietary fibers lowers blood cholesterol levels and helps to normalize blood glucose
and insulin levels.[4] A high intake of dietary fiber, particularly of the soluble type, above the
level recommended by the ADA, improves glycemic control, decreases hyperinsulinemia,
and lowers plasma lipid concentrations in patients with type-2 diabetes.[5]
The addition of viscous dietary fibers slows gastric emptying rates, digestion, and
the absorption of glucose to benefit immediate postprandial glucose metabolism[6] and
long-term glucose control[7,8] in individuals with diabetes mellitus. The long-term inges-
tion of 50 g of dietary fiber per day for 24 weeks significantly improved glycemic control
in diabetic individuals.[9,10] The role of fiber in the prevention and treatment of cardiovas-
cular disease is related to its effect on blood cholesterol levels.[11] Soluble fiber, like guar
gum and pectin, may improve glucose tolerance to carbohydrates, satisfy appetite without
supplying energy due to more bulk (of benefit to the obese), reduce the risk of peptic and
duodenal ulcers, lower plasma cholesterol levels (potentially reducing the risk of heart dis-
ease), and protect against the potential adverse actions of toxins.[12,13]
Composite flours have proven to have practical uses in the cereal industry in many
parts of the world. People accept cereal-based products easily made from composite
flours. Keeping in mind the beneficial effects of fiber, we designed the present article to
fortify wheat flour with guar gum and pectin to prepare different composite flours higher
in dietary fiber. In Pakistan, wheat is mainly used in the form of flour for the preparation
of unleavened flat bread called chapaties—a staple of the diet in the region.[14] This can be
an ideal vehicle for the distribution of fiber-enriched composite flours to improve the
nutritional and functional properties of the wheat flour and ultimately to achieve the goal
of controlling diabetes and high cholesterol.

MATERIALS AND METHODS

Procurement of Raw Materials
To make the rats diabetic, Streptozotocin injection was purchased from Pakland
Chemicals, Lahore, Pakistan. Commercial wheat flour (atta) produced by roller flour mills
as a resultant product, pectin, and guar gum were procured from the local market.

Preparation of Composite Flours

The particle size of pectin and guar gum was reduced into fine flour using a Cyclotec-
1093 Sample Mill (Tecator, Sweden). After conducting some preliminary trials, wheat
 INFLUENCE OF PECTIN AND GUAR GUM ON PLASMA BIOCHEMICAL PROFILE 347

Table 1 Different treatments used to prepare composite flours.

Wheat flour Pectin Guar gum

Treatments (%) % %

T0 100 – –
T1 97 3 –
T2 97 – 3
T3 96 2 2

T0 = Commercial wheat flour without any supplementation (acts ac control

treatment); T1 = wheat flour supplemented with 3% pectin; T2 = wheat flour
supplemented with 3% guar gum; and T3 = wheat flour supplemented with a
combination of guar gum and pectin, 2% each.

flour was blended with pectin and guar gum in different combinations as mentioned in
Table 1. Each treatment of composite flour was thoroughly mixed and sieved in order to
achieve a uniform dispersion of flour particles with wheat flour. Three homogenous repli-
cates for each composite flour were taken and stored at room temperature in woven
polypropylene bags for 60 days.

Proximate Analysis of Composite Flours

Each treatment was analyzed for the moisture (method No. 44-15 A), crude protein
(method No. 46-10), crude fat (method No. 30-10), crude fiber (method No. 32-10), total
ash (method No. 08-01), and NFE contents by following their respective procedures
described in AACC.[15] Flour stored for 0, 30, or 60 days was analyzed and made into
chapaties.

Preparation of Chapaties
Chapaties were prepared from each composite flour.[16] The dough was made by
mixing 200 g atta with predetermined quantity of water for 3 minutes and kept for 30 min-
utes as resting period. A dough piece weighing 80 g was rolled with a wooden roller pin
on a specially designed wooden platform in a sheet of 3 mm thickness. This was cut into
circle of 17 cm in diameter. The chapaties were baked from both sides on thermostatically
controlled hot plate at a temperature of 210°C for 1.5 minutes.

Sensory Evaluation of Chapaties

Sensory evaluation of chapaties was carried out for color, flavor, texture, chewing
ability, appearance, and folding ability using hedonic score system.[17] Sensory evaluation
was done immediately after baking by a trained taste panel, using a 9-Point Hedonic Score
System.

Efficacy Studies
Efficacy studies were conducted using Streptozotocin-induced diabetic male albino
rats to find out the impact of various composite flours on plasma glucose, total cholesterol,
and triglyceride levels. Twenty rats were randomly divided into four groups of five. Each
348 BUTT, AHMAD, AND SHARIF

rat was placed in a separate cage. All rats had been injected intravenously with Streptozo-
tocin (STZ) @ 60 mg/Kg body weight in 0.01M citrate buffer having 4.5 pH.[18] The
blood sample of each rat after injecting Streptozotocin was analyzed to check whether all
the rats had become diabetic or not. All rats in each group were fed on a particular diet.
The chapaties prepared from individual composite flours were mixed with other ingredi-
ents of the diet (corn oil, corn starch, vitamin mixture, salt mixture, Chapatties) such that
12% of the protein was made available from the final diets to meet the rat’s nutrient
requirements. The temperature and humidity were recorded daily throughout the study.
After 40 days, all the rats were decapitated, and their blood samples were collected to ana-
lyze the plasma biochemical profile.

ANALYSES OF PLASMA BIOCHEMICAL PROFILE

Procurement of Plasma
Twelve drops of EDTA (anticoagulant) was put in labeled centrifuge tubes. The
blood from each rat was collected in the centrifuge tubes. The blood samples were then
put in the centrifuge machine and were centrifuged at 3000 rpm for 10 minutes.[19] Plasma
of each sample was then collected in already labeled plasma cups (ependrof tubes) with
the help of micropipette, which was then frozen (−20°C) for plasma glucose, cholesterol,
and triglycerides analysis by conducting the following analyses.

Glucose, Cholesterol, Triglycerides

Blood glucose concentration was calculated by GOD-PAP method[20] using the
commercial laboratory kit. Cholesterol in the collected plasma of individual rats of all
groups was measured by liquid cholesterol CHOD–PAP method[21] to find out the effect
of individual diet on the cholesterol level of respective groups. Triglycerides in individual
rats were measured by liquid triglycerides GPO-PAP method.[22]

Statistical Analysis
Analysis of variance for each parameter was carried out to determine the level of
significance by using analysis of variance (ANOVA) technique. The significant differ-
ences were compared using Duncan’s Multiple Range Test.[23]

RESULTS AND DISCUSSION

Proximate Analysis of Composite Flour
Composite flours, along with control, were statistically analyzed and means for
moisture content, crude protein, crude fat, crude fiber, total ash, and NFE content are
given in Table 2 and Table 3. The moisture content is of great importance for many scien-
tific, technical and economic reasons. The lower the flour moisture, the better its storage
stability. The results regarding means for moisture content of various composite flour
treatments clearly indicated that the moisture contents of different treatments varied sig-
nificantly. It is obvious from the results that the moisture content is significantly higher in
T2 (11.94%) followed by T1 (11.63%), and T3 (11.61%) as compared to T0 (commercial
wheat flour, i.e., 11.34%). There was gradual increase (11.34–11.95%) in moisture
 INFLUENCE OF PECTIN AND GUAR GUM ON PLASMA BIOCHEMICAL PROFILE 349

Table 2 Means* for effect of various treatments on proximate composition (%) of composite flours.

Proximate composition (%)

Treatments Moisture Crude protein Crude fat Crude fiber Ash NFE

T0 11.34b ± 0.13 11.25d ± 0.05d 1.30 ± 0.03 0.58c ± 0.01 1.40d ± 0.080 74.10a ± 0.19
T1 11.63ab ± 0.15 11.35c ± 0.19 1.32 ± 0.03 0.64b ± 0.01 1.44c ± 0.03 73.70ab ± 0.31
T2 11.94a ± 0.15 11.62b ± 0.10 1.35 ± 0.03 0.70a ± 0.01 1.56b ± 0.03 72.73c ± 0.28
T3 11.61ab ± 0.11 11.66a ± 0.15 1.34 ± 0.03 0.71a ± 0.01 1.60a ± 0.03 73.08bc ± 0.22

Mean values for treatments carrying same letters in a column are not significantly different; *n = 9.
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan’s Multiple Range test) values.

Table 3 Means* for effect of different storage intervals (days) on proximate composition of composite flours.

Proximate composition (%)

Storage (days) Moisture Crude protein Crude fat Crude fiber Ash NFE

0 11.34 ± 0.00
c
11.72 ± 0.09
a
1.38 ± 0.02
a
0.65 ± 0.02 1.50 ± 0.07 73.50 ± 0.25
30 11.63b ± 0.12 11.42ab ± 0.07 1.33ab ± 0.02 0.66 ± 0.02 1.49 ± 0.04 73.47 ± 0.26
60 11.95a ± 0.09 11.26b ± 0.15 1.27b ± 0.02 0.66 ± 0.19 1.50 ± 0.04 73.26 ± 0.30

Mean values for treatments carrying same letters in a column are not significantly different; *n = 12.
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan’s Multiple Range test) values.

content during 60 days storage. The higher moisture content in composite flours contain-
ing fibers is probably due to higher water-holding capacity of these fibers. It may be con-
cluded that greater the percentage of dietary fibers in composite flour, greater is the
amount of moisture content.[24] Storage has decisive significant effect on moisture content
of composite flour samples. Minimum moisture content 11.34% was observed at the initi-
ation of the study while maximum moisture content 11.95% after 60 days storage (Table 3).
There was a gradual increase in moisture contents in various composite flour samples with
an increase in storage period. The water content also influences the storage stability of
wheat flour. It should be below 14% to prevent microbial growth and chemical changes
during storage.[25] Increase in moisture content was observed in resultant atta during five
months storage. In this article, commercial wheat flour was used with moisture content
11.61% that also followed a similar trend. Higher moisture content in composite flours
might be due to variation in the processing conditions, method of grinding, as well as the
variations in temperature and climatic conditions.[26]
Protein content is an index of flour quality. Mean squares for protein content (Tables 2, 3)
indicated that the crude protein was significantly affected as a function of storage and
treatment while the storage × treatment interaction was non significant differences. The
crude protein contents of T3 (11.66%) was significantly highest followed by T2 (11.62%)
and T1 (11.35%), while T0 (11.25%) showed the lowest significant value for crude protein
content. In previous studies, it has been found that the crude protein contents of commer-
cial wheat flour ranged between 7.98–13.16%.[27,28,29] Storage has significant effect on
protein content in various composite flours. It is evident from the means that there is a sig-
nificant decrease in protein content during storage. At day 0, the mean value for protein
was 11.72%, which decreased significantly to 11.42% and 11.26% after 30 and 60 days of
storage, respectively. In the present investigation, the decrease in protein content in the
350 BUTT, AHMAD, AND SHARIF

commercial flour and remaining samples was due to the absorption of moisture from the
atmosphere that accelerated the proteolytic activity of the enzymes. The proteases are
responsible for the degradation of protein during storage. It has been observed that that
activity of proteases and lipases in the resultant atta is higher (2 to 2.5 times) than chakki
atta.[25] The higher enzyme activity might be due to the presence of higher amount of
enzyme rich parts like germ and aleurone layer of the wheat.
The mean squares for crude fat content of various composite flours (Tables 2, 3)
showed that treatments had non-significant where as storage had significant effect on the
fat content of various treatmenst. The overall range for the crude fat contents of control
along with the different composite flour samples was found to be 1.30%–1.35%. The
results concerning crude fat contents in the present investigation are closely associated
with the earlier results[28,30,31] that the crude fat contents in different commercial wheat
flours ranged between 0.80–1.42%. Storage has highly significant effect on various treat-
ments of composite flours (Table 3). The mean for fat content was 1.38% at day 0, which
decreased to 1.33% and 1.27% after 30 and 60 days of storage, respectively. The results
showed that there was a gradual decrease in fat contents with the passage of time. This
decrease in fat contents may be attributed to the development of rancidity.[25] Fat deterio-
ration during storage might be due to the activation of lipase enzyme, which might split
off the fat into free fatty acids and glycerol in the presence of moisture and other proxi-
dants like light and heat. The condition conducive to lipolysis was high moisture content
of the flour during storage as in present case. The fat content was gradually split up into
glycerin and fatty acids by the enzyme lipase, and then acids were oxidized by taking up
oxygen. This process also happens during the storage of flour, rendering it sour and ran-
cid. The lower the flour moisture, the better its storage quality, especially in silos.[32]
Crude fiber is an insoluble and combustible organic residue which remains after the
sample has been treated with dilute acid and alkali under prescribed conditions. The mean
squares for crude fiber content of different composite flours (Tables 2, 3) indicated that
significant differences exist in the crude fiber due to treatments however it was remained
unaffected by storage. The means for the crude fiber content of different composite flours
exhibited that T3 and T2 had the highest significant value (0.71%) followed by 0.64% in
T1 (pectin 3%), while T0 (wheat flour 100%) showed the lowest value (0.58%) for this
trait. Addition of guar gum at different levels in commercial wheat flour increases the
value for crude fiber content. The results for crude fiber contents in the present article are
in concordance with the earlier findings[33] that commercial flour contained 0.59%, while
composite flour of 3% guar gum contained 0.84% fiber contents. Storage has non-significant
effect on various treatments of composite flours. The fiber content has non-significant
influence due to storage intervals confirmed the present results.[34]
The ash content in the food stuff represents inorganic residue remaining after the
organic matter has been burnt away. It is generally correlated with the amount of bran and
is considered as rough indicator of flour yield. The analysis regarding mean squares for
composite flours (Tables 2, 3) indicated that it differed significantly with treatments.
However, the ash content was non-significantly influenced by storage. The means for ash
content of various flour samples revealed that it ranged from 1.40–1.60%. The highest
value (1.60%) was noted in the T3 (pectin 2% + guar gum 2%), while T0 (commercial
wheat flour) showed the lowest value (1.40%). The ash content of composite flour having
1–2% guar gum ranged from 1.51–1.58%.[31] Commercial wheat flour had minimum ash
content because of absence of any type of enrichment with guar gum and pectin. The ash
content in food stuff not necessarily accounts for exactly the same composition as the mineral
 INFLUENCE OF PECTIN AND GUAR GUM ON PLASMA BIOCHEMICAL PROFILE 351

matter present in the original food, there may be some losses due to volatilization or some
interaction between the constituents.[35] Means for ash content showed non significant
effect of storage in different composite flour samples.[36]
Mean squares for NFE content of composite flours (Tables 2, 3) indicated that vari-
ous treatments of composite flours showed significant differences on NFE content where
as storage and interaction remained non-significant. Highest significant NFE content was
found in T0 (74.10%) followed by T1 (73.70%) and T3 (73.08%). The lowest value for
NFE was found in T2 (72.73%). Whole wheat flour of Pakistani varieties contained
80.43% NFE contents.[26] Means for NFE revealed non significant differences due to stor-
age. At 0 day, the means for NFE were 73.50% followed by 73.47% and 73.26% after 30
and 60 days storage, respectively. The significant results regarding treatments were due to
significant changes in crude protein and crude fat contents during storage of different flour
samples. In previous studies on composite flours, NFE contents of commercial flour and
composite flour of 3% guar gum were to be 73.14 and 73.69% respectively.[30]

Sensory Evaluation of Chapaties

Sensory evaluation is usually performed towards the end of the product development or
formulation cycle. It is carried out to assess the reaction of judges towards the product, and
they rate the liking on a scale. Chapati is the staple diet of the region; the consumer favors a
chapati of light brown and creamy in color, which can be smashed to pieces of the desired size
and folded to form a scoop. The sensory evaluation of chapati for various sensory attributes
was carried out by trained taste panel. Mean squares for sensory evaluation are presented in
Table 4 and Table 5, with respect to various sensory attributes. The results indicated that the
quality characteristics of chapati such as color, flavor, taste, texture, chewingability and fold-
ingability scores differed significantly due to storage and various treatments of composite
flours. Outcomes regarding each sensory attribute are discussed following.

Table 4 Means for effect of different composite flour treatments on sensory attributes of chapaties.

Sensory attributes of composite flour chapaties

Treatments Color Flavor Taste Texture Chewing ability Folding ability

T0 6.46b ± 0.26 6.36b ± 0.26 7.16b ± 0.28 6.63b ± 0.24 6.16b ± 0.26 6.53b ± 0.22
T1 5.00d ± 0.34 5.10d ± 0.28 5.96d ± 0.30 5.36d ± 0.31 5.00d ± 0.32 5.06d ± 0.27
T2 7.10a ± 0.24 7.10a ± 0.22 7.86a ± 0.22 7.20a ± 0.23 6.70a ± 0.27 7.03a ± 0.23
T3 5.66c ± 0.27 5.56c ± 0.30 6.56c ± 0.28 6.10c ± 0.27 5.50c ± 0.30 5.73c ± 2.26

Note: Superscripts indicate the implementation of statistical technique DMR (Duncan’s Multiple Range test) values.

Table 5 Means for effect of different storage intervals (days) on sensory attributes of chapaties.

Sensory attributes of composite flour chapaties

Storage (days) Color Flavor Taste Texture Chewing ability Folding ability

0 6.95a ± 0.23 6.87a ± 0.22 7.77a ± 0.20 7.20a ± 0.19 6.77a ± 0.21 6.92a ± 0.22
30 6.02b ± 0.28 6.05b ± 0.24 6.90b ± 0.24 6.27b ± 0.22 5.82b ± 0.22 6.02b ± 0.24
60 5.20c ± 0.28 5.17c ± 0.28 6.00c ± 0.24 5.50c ± 0.25 4.92c ± 0.21 5.32c ± 0.25

Note: Superscripts indicate the implementation of statistical technique DMR (Duncan’s Multiple Range test) values.
352 BUTT, AHMAD, AND SHARIF

In baking, color serves as a cue for the doneness of foods and is correlated with
changes in aroma and flavor. There was a highly significant variation among different
treatments for color and during storage. It is apparent from the results that the chapatti pre-
pared from T2 had the highest significant value (7.10) for color. The lowest score for color
(5.00) was obtained by chapaties prepared from T1 (composite flour with 3% pectin).
Decrease in color scores was observed with increase in the level of replacement in com-
posite flours.[37] Addition of guar gum in different combinations for the preparation of
chapaties showed a significant role towards the color of chapaties.[33] Storage has significant
effect on color of chapaties prepared from different composite flours. At the beginning,
means for color of chapaties during storage was 6.95 which decreased to 6.02 and 5.20
after 30 and 60 days storage. The chapati prepared with 3% guar gum gave whiter look
and puffiness to the chapati. The deterioration in color of chapaties with storage might be
due to the absorption of moisture, oxidation of fats & carotenoids, rancidity, and progres-
sive increase in the mold count of composite flour samples with the passage of time. In
previous studies, chapaties prepared from 3% guar gum were found to have the highest
significant value (8.00) for color.[33]
Perceptions of flavor are a synthesis of taste and smell impressions, along with
texture and are even influenced by appearance. The mean scores for flavor of chapaties
prepared from different flour samples revealed that chapati prepared from T2 (guar gum
3%) obtained the highest flavor score (7.10) followed by T0 (commercial wheat flour) and
T3 (2% guar gum + 2% pectin). Flavor of chapaties prepared from composite flours were
affected by the nature of the fiber sources used for mixing. Particularly pectin has a typical
flavor that resulted in lowering scores in chapati. Better score for flavor of chapaties pre-
pared from guar gum flour blends may be attributed due to the good look, refinement in
color and texture by the addition of guar gum. Storage has significant effect on flavor of
chapaties prepared from different composite flours. At day 0, mean for flavor of chapaties
was 6.87, which decreased to 6.05 and 5.17 after 30 and 60 days of storage. During
storage, increase in free fatty acid, alcoholic acidity, and lipase activity was observed
during five months storage that is the key factors leading towards flour deterioration.[25] In
the present article, an increase in the flour moisture during storage also favor hydrolytic
rancidity—all these are the contributory factors towards the decline of flavor score.
The taste is a sensation perceived by the tongue and influenced by the texture, flavor
and composition of the foods. Mean scores for taste of chapaties prepared form different
flour samples showed that the highest taste score (7.86) gained by T2 (guar gum 3%) while
T1 was assigned the lowest taste score (5.96). Decrease in taste scores of Egyptian Balady
bread was noted when wheat flour was supplemented with processed cotton seed flour;[38]
even biscuits produced from blended flours have been found to loose score for taste and
tang.[39] There was gradual decease in taste mean sores with increased level of supplemen-
tation.[40] Storage has momentous effect on taste of chapaties prepared from different
composite flours. At the initiation of the study, mean for taste of chapaties during storage
was 6.77 which decreased to 6.90 and 6.00 after 30 and 60 days of storage. In a similar
study, deterioration in the taste score was observed at the end of 3 month studies. Further-
more, they concluded that decrease in taste scores were due to mold growth and insect
infestation during storage. Similarly in the present study, taste scores decreased during
storage that might be due to the rancidity of fat in flour owing to oxidation.
The International Standards Organization defined texture of a food product as all the
rheological and structural attributes of the product perceptible by means of mechanical,
tactile, and where appropriate, visual and auditory receptors.[41] Food texture may be
 INFLUENCE OF PECTIN AND GUAR GUM ON PLASMA BIOCHEMICAL PROFILE 353

extremely important to the consumer. Yet, unlike color and flavor, texture is used by the con-
sumer not as an indicator of food safety but as an indicator of food quality. The mean scores for
texture of chapaties prepared form different composite flours revealed highly significant effect
of legumes blended in different proportions on texture of chapaties. Highest texture score
(7.20) was assigned to T2 (guar gum 3%) flour sample followed by T0 and T3 which obtained
6.63 and 6.10 scores, respectively. In the present work, flour samples of different composition
were used, varying amount of protein, dietary fiber, and other characteristics. This deviation is
the main factor for different sensory rating of texture scores. In another study, it was observed
that that the texture of chapati significantly varied due to its composition.[42] Storage has signif-
icant effect on texture of chapaties prepared from different composite flours. Initially, mean
scores for texture were 7.20 which subsequently decreased to 6.27 and 5.50 after 30 and 60
days of storage. Increase in moisture, peroxide value, and acidity of flour samples has an
inverse correlation with regard to texture. All these factors contribute towards deterioration in
the quality of stored flour samples and ultimately influence the texture of chapati.
Mean scores for chewing ability of chapaties prepared from different composite
flours revealed momentous effect of fortification in different proportions on chewing abil-
ity of chapaties. Chapaties prepared from T2 (guar gum 3%) flour sample acquired the
highest chewing ability score (6.70) followed by T0 (wheat flour 100%) and T3 (guar gum
2% + pectin 2%) that got 6.16 and 5.50 scores, respectively, while least scores (5.00) were
assigned to T1 (pectin 3%). Storage also has momentous effect on chewing ability of cha-
paties prepared from different composite flours. Mean scores for chewing ability were
6.77 at the start which decreased to 5.82 and 4.92 after 30 and 60 days storage.
One of the preferred textural features of chapaties is ease with which it can be split
into smaller pieces and folded to form a scoop for picking up the curry. Mean scores for
folding ability of chapaties prepared from different flours revealed that chapaties prepared
from T2 (guar gum 3%) flour sample attained the highest folding ability score (7.03) while
minimum score (5.06) was assigned to T1 (pectin 3%). Decrease in the mean score was
observed with the increase in level of supplement. The results also exposed that apart from
the commercial flour, chapaties prepared from composite flour containing guar gum at 3%
level gave a product, which received even higher scores. Addition of pectin produced cha-
paties that got lowest score regarding this attribute. The findings of the present study
agreed with regard to hand feel, which was smooth and highly pliable particularly in case
of chapaties containing guar gum, which may partly be due to higher moisture absorption
capacity of the guar gum. In a prior study, a decrease in the folding ability score of chapati
was observed with an increase in the level of supplementation with winged bean.[43] Stor-
age has significant effect on folding ability of chapaties prepared from different composite
flours. In the beginning, the mean score for folding ability was 6.92, a decreasing trend in
scores i.e., 6.02 and 5.32, was observed after 30 and 60 days storage, respectively. Similar
trends have been observed in previous studies in which dietetic flour was prepared by sup-
plementing with guar gum[33] and chickpea.[30]

Efficacy Studies
The diets prepared from composite flour chapaties were fed to the male albino rats
for a period 40 days to determine the effect of individual diet on plasma biochemical
profile including glucose, cholesterol, and triglycerides. Rats were used because of their
convenient handling, close supervision, and feasibility of controlled environmental conditions,
which would have been difficult in case of humans. Moreover, it was really difficult to
354 BUTT, AHMAD, AND SHARIF

find out the volunteers who could be restricted only to chapati made from selected com-
posite flours. The results regarding each parameter are summarized following.

Glucose
Regarding plasma glucose, it is apparent that there are highly significant variations
among different groups of rats fed on various diets of composite flours (Table 6). Maximum
glucose concentration was found to be 316 mg/dL in control group (T0) followed by 286.8
(T3) and 283.6 (T1) mg/dL in groups fed on a combination of guar gum 2% + pectin 2% and
pectin 3%, respectively. Lowest glucose concentration (262 mg/dL) was observed in rats fed
on guar gum 3% (T2). Percent decrease of glucose concentration in different groups of rats
with reference to control showed that guar gum 3% showed maximum reduction (17.09%)
followed by pectin 3% and guar gum 2% + pectrin 2% induced 10.25% and 9.24% reduction
in glucose as compared to control (Fig. 1). From the present investigation, it was concluded
that there is 9–17% decline in glucose by the addition of selected treatments.
The results found in present investigation are corroborated with the previous find-
ings of various workers, that dietary fiber sources are helpful in the management of

Table 6 Means* for plasma biochemical profile (mg/dL) of diabetic rats.

Treatments

Plasma bio-chemical profile T0 T1 T2 T3 Std. Error

a c d b
Glucose 316.00 283.60 262.00 286.80 0.71
Cholesterol 75.20a 66.00b 61.00d 62.60c 0.63
Triglycerides 79.60a 77.40a 66.60c 69.80b 0.62

*n = 5.
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan’s Multiple Range test) values.

17.09

18.00

16.00

14.00 10.25
9.24
12.00
Percent

10.00

8.00

6.00

4.00

2.00

0.00
Pectin 3% GG 3% GG 2%+Pectin 2%
Treatments

Figure 1 Percent decrease in plasma glucose of diabetic rats with reference to control.
 INFLUENCE OF PECTIN AND GUAR GUM ON PLASMA BIOCHEMICAL PROFILE 355

plasma glucose. The blood glucose level of STZ induced diabetic rat was found to be
> 325 mg/dL.[18] Guar gum in the diet (10% and 20% concentration) decrease blood glu-
cose significantly.[44] In a study, blood glucose response to a test meal was significantly
reduced by guar gum compared with the placebo after a 4-week guar-gum supplementa-
tion.[45] In another study, 24.56% reduction in plasma glucose in humans, by incorporating
guar in bread.[46] The effectiveness of guar gum is authenticated by the fact that the hyper-
glycemia and hyperlipidemia can be controlled by a herbal powder consisting of guar
gum, methi, tundika and meshasringi. The herbal powder was given twice a day before
major meals for four weeks.[47] Metabolic response to short and long-term guar gum
consumption were studied in adolescent and adult rats. Reduced plasma glucose was
measured for only the guar gum group.[48] Hypoglycemic effect of guar gum indicated by
the addition of guar to an intragastric glucose load (1 g/kg) markedly delayed the rise in
plasma glucose levels when the concentration of the gum was adequate (10 mg/ml). Guar
gum can reduce fasting blood glucose from 205.42 ± 66.6 mg/dL (11.4 ± 3.7 mmol L−1) to
171.19 ± 70.28 mg/dL (9.5 ± 3.9 mmol L−1) in rats.[49,50] Various other researchers also
proved the phenomena of hypoglycemia due to guar and guar by-products (GBP) which
affected carbohydrate tolerance in rats. Both 1% and 10% GBP suspensions administered
immediately before a glucose challenge (1 g/kg body weight) caused a 31% reduction in
the integrated plasma glucose response area during a 180-minute test.[51] Guar gum
showed greater viscosity than the other gums during acidification and/or alkalinization
and also showed larger effects on plasma glucose levels (35% reduction in maximum rise
in plasma glucose), and on the total area under the curve of plasma glucose.[52]
The acute effect of a single dose of guar gum has been verified to reduce the peak
postprandial whole blood glucose levels (about 10%). Following long-term treatment, a
further reduction was seen in the obese subjects with the highest postprandial glucose lev-
els.[53] Clinical impact of fiber supplementation for the reduction of postprandial blood
glucose showed 17% decrease in mean daily plasma glucose concentrations while the area
under the curve for 2-hour plasma glucose concentrations reduced by 36%.[54] Inclusion of
guar gum into a high carbohydrate diet, compared with wheat bran, is effective in lower-
ing plasma glucose concentrations in STZ diabetic rats that were food-deprived overnight.
Furthermore, the guar diet improved insulin sensitivity in STZ diabetic rats, with the
majority of the improvements resulting from increased insulin sensitivity of glucose dis-
posal in peripheral tissues.[55] From the present facts, it is concluded that it is desirable to
incorporate guar gum at the mandatory levels as proved in the study in the staple diet, i.e.,
chapati, a good attempt to reduce plasma glucose level of hyperglycemic persons.

Cholesterol
Means for plasma cholesterol in different groups of rats showed highly significant
variations among groups (Table 6). Maximum plasma cholesterol was found to be 75.20
mg/dL in control group (T0) followed by 66.00 and 62.60 mg/dL in rats fed on T1 and T3,
respectively. Lowest plasma cholesterol was observed in rats fed on T2 (61.00 mg/dL).
The results indicated that there is a subsequent diminishing trend in the cholesterol con-
centration with progressive increase in guar gum concentration. It was further observed
that T3 showed a significant reduction (18.88%) in plasma cholesterol followed by T3
(16.76%) and T1 (12.23%) as contrast to control (Fig. 2).
Cholesterol lowering effects are most often associated with gelling, mucilaginous,
viscous fibers such as guar gum as well as pectin; the only cardiovascular risk factor that
356 BUTT, AHMAD, AND SHARIF

18.88

20.00 16.76

18.00

16.00 12.23

14.00

12.00
Percent

10.00

8.00

6.00

4.00

2.00

0.00
Pectin 3% GG 3% GG 2%+Pectin 2%
Treatments

Figure 2 Percent decrease in plasma cholesterol of diabetic rats with reference to control.

has been shown to be modifiable by dietary soluble fiber is the level of plasma choles-
terol.[56,57] The outcomes of the present study are in close line with the previous findings.
The cholesterol level in STZ diabetic rats was found to be 69 ± 7.[18] Guar gum in the diet
(10% and 20% concentration) decreased blood total cholesterol significantly.[44] Dietary
fiber is inevitable for hypercholesterolemic and hyperglycemic individuals because 1g/ Kg
of soluble fiber from guar gum can lower total cholesterol by about 0.045 mmol/L.[58]
Guar gum has shown 10–15% reduction in plasma total cholesterol after short-term treat-
ment. However, daily consumption of 15 g guar gum considerably reduces plasma total
cholesterol.[59] In another study, 16.6% reduction in total cholesterol was observed by
using guar gum in capsule form.[60] Approximately 40% lower cholesterol concentration
was achieved with daily consumption of 8–36 g guar gum.[61,62] It has been proved
through clinical trials that, when used alone, guar gum may reduce plasma total choles-
terol by 10–15%.[63,64,65]
Pectin has significant effect on cholesterol and bile acid metabolism in rats. Male
Wistar rats fed on pectin-supplemented (7 g/100 g) diet for 4 weeks resulted in lower
serum and liver cholesterol concentrations as compared to fiber free diet.[66] Pectin and
gums bind with bile acids, and decrease cholesterol levels and fat absorption.[67] Guar gum
supplementation in diet of type-I diabetic patients, decreased serum total cholesterol level
by 21%.[45] It is concluded from our article that the chapaties prepared from composite
samples lowered plasma cholesterol from 9–18%, which would be helpful for hypercho-
lesterolemic individuals.

Triglycerides
Means for triglycerides in different groups of rats explored significant variations
among different groups of rats fed on various diets prepared from composite flours (Table 6).
Maximum triglycerides concentration was found to be 79.60 mg/dL in control group followed
by 77.40 mg/dL in T1. In case of rats fed on guar gum 3% (T2), triglyceride concentration
 INFLUENCE OF PECTIN AND GUAR GUM ON PLASMA BIOCHEMICAL PROFILE 357

16.33

18.00

16.00 12.31

14.00

12.00
Percent

10.00

8.00

6.00 2.76

4.00

2.00

0.00
Pectin 3% GG 3% GG 2%+Pectin 2%

Treatments

Figure 3 Percent decrease in plasma triglyceride of diabetic rats with reference to control.

of 66.60 mg/dL was observed, which showed highly significant differences as compared
to rats fed on control. Percent decrease of triglycerides in different groups of rats showed a
maximum reduction (16.33 %) in T2 followed by T3 (12.31%) and T1 (2.76%), with refer-
ence to control (Fig. 3).
The present research findings are supported by the earlier studies in which 22%
decrease in triglycerides was observed in guinea pigs by feeding soluble fiber diet containing
2.5g/100g of guar gum, 5g /100g of psyllium, and 5g/ 100g of pectin diet.[68] Triglyceride
level in STZ diabetic rats were 98 ± 32.[18] Water-soluble fibers, such as pectin found in
fruit, guar gum and other gums found in beans, and beta-glucan found in oats, are particu-
larly helpful in lowering triglycerides.[62] In several clinical trials, it has been investigated
that diets high in fiber have reduced TG levels.[69] Guar gum fed diets (10% and 20%)
decrease blood triglycerides significantly.[44] It is concluded from the present findings that
use of chapaties prepared preferably from the selected treatments is a good attempt to
lower the triglycerides level.

CONCLUSION
The number of hyperglycemic and hypercholesterolemic individuals is increasing
rapidly and demands some strategic measures for their control. Diet management is an
effective tool to control the plasma hyperglycemia and hypercholesterolemia. In order to
improve the health of the people, especially diabetic and heart patients, it is imperative to
mix wheat flour with suitable edible materials containing dietary fiber, which lower the
serum cholesterol and glycemic index. Guar gum and pectin are vital to augment the
dietary fiber in the diet of vulnerable group. When a staple food that is consumed regularly
by the masses is used as a vehicle, high population coverage can easily be achieved. From
the present research article, we conclude that blood glucose, cholesterol, and triglyceride
levels can effectively be controlled by introducing these fiber sources. Further research is
also needed to explore some new dietary fiber sources with special reference to soluble
358 BUTT, AHMAD, AND SHARIF

fibers. The addition of guar gum and pectin increases the dietary fiber intake for chapaties.
Community-based research trials are needed to demonstrate a significant health effect.

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