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Low Glycemic Index Breads, fortified with Dietary and Prebiotic Fiber for Arihafoods Private Limited Innovator: Mr. Amit Vaishnav, is a graduate Mechanical Engineer from the Maharaja Sayaji Rao University, Baroda (Vadodara, Gujarat), batch of 1982. Background for Innovation: 1. More than one in three Indians are Diabetic 2. More than one in three of the younger generations have their weight above average or are obese. 3. Most people eat “Junk Foods” regularly 4. Most processed foods are high on calories, fats, carbohydrates but are very low on Dietary Fiber 5. Consequently, most people have impacted digestive disorders and suffer from frequent consumption of these foods. Technology: The Innovator has been responsible for the pioneering innovations and process patents in the 90’s of: 1. Ultra Low Water Activity – a formulation process by which the water activity of the product is brought into acceptable levels. 2. Very High Pressure, Temperature and Time – a process by which we can process foods. Innovation: The Bread is formulated with ingredients that result in the final Glycemic Index (GI), which is indicative of how much and how fast the blood glucose level would rise / peak in the blood after consumption. The flours selected in the formulation have their GI within the mid-range of 50’s GI. The formulation does not have any added sugars, starches, carbohydrates which can contribute to the total GI score. To improve the consumers “Gut Health” – the product formulation is fortified with addition of Crude Dietary Fiber as well as Prebiotic Fiber, this to the extent of providing almost 30% of the day’s requirement of Dietary Fiber in one 100g Low GI Bread Loaf. While the baked Low GI Breads have the moisture in control in terms of the water activity – the product needs to be protected for preservation / longer shelf life. To enable this – the breads are packed using the Modified Atmosphere Packaging Technology and using a suitable packaging material that does not allow the ambient air / oxygen from getting into contact with the product to cause any microbial spoilage. The 100g “Meal Substitute” Low GI Bread Loaf provides just about 200 kcal in a Low GI format as being fortified with 30% of the day’s requirement of Dietary Fiber, the consumer does not experience any hunger pangs for up to 4 to 5 hours after consumption. In addition, the fortification of Prebiotic Fiber improves the Gut Health. Regular / daily consumption of the Low GI Bread Loaf as a Meal Substitute for minimum 1 meal per day will not only improve overall and gut health but will also help the consumer loose 2 – 3 kgs of weight per months during the initial months till the body stabilizes its dietary functions. The average increase of the Blood Glucose measured one and half after the consumption showed an increase of an average of 66 points as against an acceptable 120 units. This is tremendously beneficial for all diabetics and the calorie conscious persons
