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Low Glycaemic Index Snacks Formulation for Diabetics

Nalwade Vijaya M , Lahade Kalpana N1 , Nalwade Vijaya M2

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International Journal of Food, Nutrition & Dietetics 7(2):p 67-72, . | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.7219.2
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Lahade Kalpana N, Nalwade Vijaya M. Low Glycaemic Index Snacks Formulation for Diabetics. Int J Food Nutr Diet.
2019;7(2):67–72.
 

Received : N/A         Accepted : N/A          Published : N/A
Abstract

The investigation was undertaken to develop low glycaemic index snacks namely Lentflax mix and khastapuri utilizing wheat flour, barnyard millets flour, bengal gram dal flour, drumstick leaves powder, lentil, groundnuts, flax seeds, gingelly seeds, coriander and omum. Acceptability of the developed snacks was studied. Result of organoleptic evaluation indicated that Lentflax mix (8.8) and khastapuri (8.3) secured scores for overall acceptability. Nutrient analysis indicated that Lentflax mix and Khastapuri developed snacks were rich in protein and fiber content. Blood glucose response of developed snacks was studied among normal subjects and glycaemic index was calculated. Glycaemic index of Lentflax mix was 34.8 and khastapuri was 31.3. Even after sixty days of storage both the products were well accepted and microbial level found to be below detectable (BDL) level. Hence these low glycaemic index snacks may be suggested for the consumption by the diabetic subjects.

Keywords: Low glycaemic index snacks; Sensory evaluation; Nutrient and Microbial evaluation.

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  • Nalwade Vijaya M
    ,
  • Lahade Kalpana N1
    ,
  • Nalwade Vijaya M2
    ,
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Cite this article

 

Lahade Kalpana N, Nalwade Vijaya M. Low Glycaemic Index Snacks Formulation for Diabetics. Int J Food Nutr Diet.
2019;7(2):67–72.
 

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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.7219.2
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