International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 3 (2017)

‘Does food proportions matter to diabetics?’- Development and evaluation of flour mixes and their products for suitability in diabetic diet


Disha Bindra, Pushpa Shukla, Soumya Gupta

Diet remains the cornerstone for diabetic patients, especially non-insulin dependent diabetics. Millet based foods possess low glycemic index, which plays a major role in the management of hyperglycemia in diabetes. The present study has been undertaken with a view to develop three flour mixes namely Mix1 (WSB) with wheat, soyabean and bajra in the ratio of 40:30:30, Mix 2 (SWB) with soyabean, wheat and bajra in the ratio 40:30:30, and Mix 3 (BSW) with bajra, soyabean and wheat in the ratio 40:30:30, and their products of biscuits and chapattis were standardized for examining the suitability in diabetic diet. Thereafter these were evaluated for their nutritional quality, sensory characteristics and glycemic response in normal subjects. The biscuits were also evaluated for storage stability. The flour mix 2 (SWB) showed higher crude ash (2.95%), crude fiber (2.4%), crude protein (24.34%), crude fat (9.77%) and energy (383.4 kcal/100g) but low carbohydrate content (49.91%) in comparison to mix 1 (WSB) and mix 3 (BSW). Similar results were recorded in case of flour products i.e. biscuits and chapattis. Moreover the flour mix 2 (SWB) and its products were reported to have higher dietary fiber ranging from 4.04 to 5.59 per cent. Mix 3 (BSW) showed slightly higher soluble dietary fiber content. Sensory characteristics’ evaluation of products was subjected to by score card method and nine point hedonic scale that revealed acceptability of all products with maximum liking and scores for mix 1 (WSB) chapatti and mix 3 (BSW) biscuits. All the products were found to be acceptable for 45 days, being stored in polythene bags for a span of 45 days. The glycemic index of products selected according to sensory attributes indicated lower GI values of chapatti composed of flour mix 1 (WSB) (25.4) and biscuits of flour mix 3 (BSW) (27.5) in comparison to controls i.e. wheat based chapatti (40.4) and biscuits (44.28).
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