29Aug 2017

GLYCEMIC EFFECT OF FUNCTIONAL FOODS ITEMS.

  • Research Scholar, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, U.P., India.
  • Professor, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, U.P., India.
  • Assistant Professor, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, U.P., India.
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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 diabetes-related 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.

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[Reema Verma, Ranu Prasad and Alka Gupta. (2017); GLYCEMIC EFFECT OF FUNCTIONAL FOODS ITEMS. Int. J. of Adv. Res. 5 (Aug). 1871-1876] (ISSN 2320-5407). www.journalijar.com

Reema Verma
Department of Food, Nutrition and Public Health, SHUAT, Allahabad

DOI:

Article DOI: 10.21474/IJAR01/5253      
DOI URL: https://dx.doi.org/10.21474/IJAR01/5253

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