Development of low glycemic index pancakes formulated with canary seed (Phalaris canariensis) flour

Abstract

Abstract Consumers prefer food products that, in addition to chemical and nutritional properties, also have effects beneficial to health. The use of non-conventional food plants such as canary seed (Phalaris canariensis) constitutes 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 chemical composition, sensory acceptability, and glycemic index. Pancakes based on whole-wheat flour mixed with canary seed flour were developed at three substitution levels (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 perception of the attributes showed a statistical difference (p < 0.05) between the formulations. The flours with 10 and 30% showed high sensory acceptability with average scores of 6.22 and 6.67, 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.