Development of Healthy Fiber-Rich Herbal Crackers from Whole Wheat, Finger Millet, Rice Bran, and Gymnema sylvestre Leaves

Crackers are considered as healthy snacks as they have low level of salt, sugar, and moderate level of fat. This study aimed to develop healthy fiber-rich herbal crackers from whole wheat, finger millet, rice bran, and Gymnema sylvestre leaves. Crackers were made with four different formulations by incorporating G. sylvestre leaves at different proportions (0%, 1%, 5%, and 8%). Crackers without the incorporation of G.sylvestre leaves were considered as control. This investigation evaluated the proximate composition, phenolic, flavonoid, carotenoid content, antioxidant, anti-diabetic, and anti-inflammatory properties of raw ingredients and crackers. Further, sensory profile, invitro-gastrointestinal digestion, and physical properties of crackers were also analyzed and compared with control. The results showed that among raw ingredients rice bran had a higher amount of fiber (18.74± 0.73%), ash (9.38± 0.01%), and flavonoid content (9.25±0.14 mg RE/g) and G. sylvestre leaves had higher phenolic (51.89±0.28 mg GAE/g), carotenoid (0.275±0.004 mg/g), and anti-diabetic properties (70.37±0.68% inhibition). Based on sensory evaluation, it was concluded that G. sylvestre leaves can be substituted up to 5% in crackers without adversely affecting quality attributes. When comparing 5% leaf substituted crackers with control, the 5% cracker had a slightly higher percentage of phenolic, flavonoid, carotenoid, antioxidant, anti-diabetic, and anti-inflammatory properties than the control. Accordingly, phenolic, flavonoid, carotenoid, antioxidant, anti-diabetic, and anti-inflammatory property of crackers with 5% G. sylvestre leaves are 4.66±0.02 mgGAE/g, 1.4±0.04 mgRE/g, 0.214±0.003 mg/g, 32.77±0.64%, 48.3±0.68%, and 71.42±2.38% respectively. Further, the physical properties of control and crackers with 5% leaves are almost the same. So, these results concluded that G. sylvestre leaves can be incorporated up to 5% in crackers preparation along with whole wheat flour, finger millet flour, and rice bran to enhance the functional properties of crackers.