GLYCEMIC EFFECT OF FUNCTIONAL FOODS ITEMS

Reema Verma 1 , Ranu Prasad 2 and Alka Gupta 3 . 1. Research Scholar, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, U.P., India. 2. Professor, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, U.P., India. 3. Assistant Professor, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, U.P., India. ...................................................................................................................... Manuscript Info Abstract ......................... ........................................................................ Manuscript History

Background: Low-Glycemic Index foods may reduce the insulin demand, improve blood glucose control, reduce blood lipid concentrations and body weight and thus could help prevent diabetesrelated cardiovascular events. Low GI foods have been found to increase satiety, reduce hunger and food intake in many short term feeding studies thus useful in weight management. Objectives: To determine the glycemic index of the developed ready to eat functional food products. Materials and Methods: Normal subjects aged between 20 to 25 yrs (female) 10 students of SHUATS were selected. They were clinically normal and non-diabetic. The subjects were appraised about the experiment and their consent will be taken. Results: Study revealed that composite flour based mathri had low glycemic index while control mathri had high glycemic index and composite flour based biscuits had moderate glycemic index while control biscuits had high glycemic index. Conclusion: Glycemic index of medicinal herbs will be help to combat deficiency diseases as well as the combination of barley, garlic and black cumin seeds will provide a wide variety of nutrients and maintaining healthy die.

…………………………………………………………………………………………………….... Introduction:-
The glycaemic index (GI) was introduced by Jenkins and co-workers in the early 1980s, and is a concept for ranking of carbohydrate foods based on their effects on postprandial glycaemia (Jenkins et al. 1981). The GI is defined as the incremental blood glucose area following the test food, expressed as the percentage of the corresponding area following a carbohydrate equivalent load of a reference product. With white bread as reference, GIs range from less than 20 to approximately 120 %. The main cause for these large differences in GI is differences in the rate of digestion or absorption of the carbohydrates, and low-GI foods thus release glucose to the blood at a slower rate. The concept appears to rank foods similarly in diabetic and non-diabetic individuals (Crapo et al. 1981), although originally the identification of foods of low-GI character was considered mainly in diabetes.
Many people have raised concerns about the variation in published GI values for apparently similar foods. This variation may reflect both methodologic factors and true differences in the physical and chemical characteristics of the foods. One possibility is that 2 similar foods may have different ingredients or may have been processed with a ISSN: 2320-5407 Int. J. Adv. Res. 5(8), 1871-1876 1872 different method, resulting in significant differences in the rate of carbohydrate digestion and hence the GI value. Two different brands of the same type of food, such as a plain cookie, may look and taste almost the same, but differences in the type of flour used, in the moisture content, and in the cooking time can result in differences in the degree of starch gelatinization and consequently the GI values. In one study, using GI values of the included food items from the international table (Foster-Powell 2002) and measuring the GI value of the final meal according to WHO, no correlation between the measured and calculated values of 14 European breakfast meals was found. Dutch Zutphen Study showed no relationship between intake of ""simple"" or ""complex"" carbohydrates and risk of diabetes in elderly (64_85-year old) men and women during a four-year follow-up.

Objectives:
To determine the glycemic index of the developed ready to eat functional food products.

Materials and Methods:-
The present study "Development and Evaluation of Glycemic Index of Functional Foods using Low Glycemic Ingredients" was concluded in the Department of Foods, Nutrition and Public Health, Ethelind College of Home science, Sam Higginbottom University of Agriculture, Technology and Science (SHUATS), Allahabad.

Computation of Glycaemic Index of the developed ready to eat functional food products:-Selection of subjects:
Normal subjects aged between 20 to 25 yrs (female) 10 students of SHUATS were selected. They were clinically normal and non-diabetic. The subjects were appraised about the experiment and their consent will be taken. Ethical Approval: Approval of the Ethical Committee was taken prior to the experiment.

Analysis of blood glucose in the subjects:
All subjects for investigation fasted overnight (10-12) hr. Their blood sample was collected through finger prick using a hypodermic needle. Each blood sample was inserted into a calibrated glucometer (Accu-check) which gave direct reading after 45 seconds based on glucose oxidase assay method. The determination of blood sugar was taken at intervals i.e. 0 fasting, 15mins, 45mins, 60mins, 90mins, and 120mins after feeding the experimental diets.

Experimental diets:
Reference foods: -After fasting for 10-12 hours, subjects were required to arrive at the laboratory at 8 O" clock in the morning and blood samples were obtained. Fasting blood sugar was estimated and postprandial blood sugar was taken at 15, 30, 45, 60, 90 and 120 minutes after consumption of 50g glucose dissolved in 200 ml drinking water.

Test food I (control):-
Mathri and biscuits (control food containing 50g carbohydrate) standardized in the nutrition lab. Fasting blood glucose of the subjects after 10-12 hour"s overnight fasting was obtained and postprandial blood sugar (PPBS) was taken at 15, 30, 45, 60, 90, 120 minutes interval after consumption of test food Test food II (treatment):-Mathri and biscuits were developed by incorporation of wheat flour, barley flour, garlic powder and black cumin powder functional food products (mathri) at different percent level was taken as a test food II as it scored best in terms of organoleptic characteristics. 50g available carbohydrate for test food sample was calculated from the results of the proximate analysis and the measured portion of the food was served to the subjects. Fasting blood glucose of the subjects after 10-12 hours of overnight fasting was obtained whereas PPBS was taken at 15, 30, 45, 60, 90, and 120 minutes interval after the consumption of test food II.

Glycemic Index Calculation:-
Changes in blood glucose concentration were calculated separately for each post meal period by using the blood concentration before meal (time 0) as a baseline. Postprandial responses were compared for maximum increase and 1873 incremental area under the glucose curves for each food. The integrated area under the postprandial glucose curve was calculated by the trapezoidal method (Wolever et al., 1987).

Area under curve:-
The incremental area, under the blood glucose response curve (IAUC) was calculated by the following as given by (Wolever 2004) at times t0……..tn (here equaling 0, 15…..120 min, respectively) the blood glucose concentrations are G0, G1….Gn respectively. IAUC of food taken by each subject was calculated to find GI. The GI of the test food was calculated as the mean GI± M.S.E of the 10 subjects.

Results:-
Glycemic index of the developed ready to eat functional food products.   Table 1 shows that postprandial blood glucose values of reference food (glucose) ranged between 119.1 to 140 mg/dl with peak value at 15imnutes. Postprandial blood sugar (PPBS) values were highest for reference food followed by control mathri (test food I) and least value were reported for composite flour based mathri (test food II) ranging between 82 to 103.6 mg/dl with peak value at 15 minutes.

(a) Mean glycemic index of developed products prepared by composite flour.
Data presented in table 1.(a) shows that the glycemic indices of control (mathri) and developed products prepared by utilizing of composite flour (mathri).  Table 2 shows that the mean blood glucose level of experimental subjects after consuming reference food (glucose), control biscuits and biscuits developed by incorporation of wheat flour, barley flour, garlic powder and black cumin powder (30:57:10:3) (T 4 ) as test food II.  Table 2 reported that postprandial blood glucose values of reference food (glucose) ranged between 120.6 to 139.8 mg/dl with peak value at 15 minutes. Postprandial blood sugar (PPBS) values were highest for reference food followed by control biscuits (test food I) and least value were reported for composite flour based biscuits (test food II) ranging between 821.4 to 105 mg/dl with peak value at 15 minutes.

(a) Mean glycemic index of developed products prepared by composite flour.
Data presented in table 2. (a) shows that the glycemic indices of control (biscuits) and developed products prepared by utilizing of composite flour (biscuits). Busetto et al., (2011) studied that in addition, exploring separately the associations between carbohydrates with different GIs (high-, medium-, and low-GI carbohydrates) and risk of diabetes would clarify the inconsistency between the hypothesis of detrimental effects of high-GI carbohydrates and the finding of many large prospective cohort studies that greater total carbohydrate intake is not associated with increased diabetes risk. Recently, highprotein, low-carbohydrate diets for weight loss has received much attention.
Dietary GI as an average ratio fell within a narrow range, limiting the possibilities to observe associations of dietary GI with normal person. Dietary GI concealed unexpected dimensions of the diet; the main contributors to the interindividual variation in dietary GI differed substantially from the main contributors to carbohydrate intake. Furthermore, the main contributor foods to the interindividual variation in dietary GI, milk and beer, were associated with diabetes risk in a direction opposite that expected based on their GIs.

Conclusion:-
High dietary GI and GL were not associated with increased diabetes risk. Application of multivariate nutrient density models to epidemiologic studies on GI and diseases allows the GI and the amount of carbohydrates to be considered separately. In this study, substitution of lower-GI carbohydrates for higher-GI carbohydrates was not consistently associated with lower diabetes risk. The product mathri and biscuits were prepared from barley flour, whole wheat flour, black cumin powder and garlic powder was found to produce a glycemic index of 54.48 and 56.69 which is a low glycemic and moderate glycemic index food. Hence it can be recommended as a snack or breakfast item for diabetics as well the general population in order to overcome the nutritional problems in future.