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. 4, Issue 1 (2019)

Application of vegetables in development of healthy proprietary foods for diabetic management: A review


Pallavi D Lothe, Poonam S Patil, PS Kadam

Diabetic patients must choose a food that can be digested slowly, high in fiber, low in carbohydrates and calories to maintain blood sugar levels and vegetables are universally promoted as healthy. Mixture of vegetables like Fenugreek leaves, Drumstick leaves, Carrot, Spinach, Tomato and Radish to develop proprietary food with respect to sensory quality and nutritional density is the main aim of this review. Development of healthy proprietary foods generally consumed in daily diet by using mixtures of vegetables (chopped, pulp or dried powders) incorporated into food to make them enriched in their nutritive quality generally for the management of blood glucose in diabetic patients. Developed products were evaluated for composition and functional properties. Sensory analysis and proximate analysis revealed that it is the perfect package of proteins and good source of dietary fiber needed as they slow the rate of sugar absorption in the body maintaining glycemic control. Other nutrients like vitamins, minerals in order to prevent deficiencies and maintain the health, also play an important role in glucose metabolism. Excellent source of bioactive compounds like antioxidants and phytochemicals, etc. which helps protect cells of body from damages that are caused by unstable molecules.
Pages : 36-40 | 1213 Views | 612 Downloads