International Journal of Food Science and Nutrition

Authors
Sujitha S, Chithra R

Abstract
Background: Maintaining the blood glucose level is one of the key strategies in the management of diabetes mellitus. Objectives: To study the acceptability, nutritive value, Glycemic Index (GI) and Glycemic Load (GL) of a formulated test food. Methodology: Methodology was framed and presented to the ethical committee of Coimbatore Medical College Hospital and ethical clearance was obtained. Test food viz, All – in – one Biriyani was formulated, organoleptically evaluated, standardized and nutritive value was determined. Glycemic index and Glycemic load of the food were estimated by the method given by Brand Miller et al. (2004). Results: The formulated food was highly acceptable to the selected panel of 30 semi trained judges. The mean score obtained by the developed food item was 4.5 out of 5.0. The quantity of All - in - one Biriyani containing 50 g of carbohydrate was determined to be 260 g (Portion Size). The energy value was 265.1 k cal / portion size. With regard to the protein and fat content the values were 11.085 and 2.43 g respectively. The other nutrients studied were Calcium (68.495 mg), iron (4.46 mg), Vitamin A (240.85µg), Vitamin B1 (0.32 mg), Vitamin B2 (0.150 mg) and Vitamin C (8.3 mg). The Glycemic Index of the developed All - in - one Biriyani was found to be 55 (Low GI), but it recorded a high GL of 24. This could be attributed to the “high nominal serve size” considered for calculation of GL.