Evaluation of Nutrient, Mineral Analysis and Quality Characterization of Gymnema sylvestre Multi Grain Cookies for Diabetes

Abstract

Diabetes is a group of metabolic disorders with various etiologies that are defined by persistent hyperglycemia and worsening carbohydrate, lipid, and protein digestion due to flaws in insulin discharge and insulin activity. Indians account for one out of every five diabetics of the world. Around 35 million Indians suffer from diabetes, which affects around 150 million individuals worldwide. Because health is a major concern in people’s daily lives, foods that are healthy and beneficial to health are becoming increasingly popular. Natural food variations are widely used for the prevention and treatment of a variety of healthy issues. Supplements such as protein, iron, and calcium can be found in plenty of treats. The goal of this study was to develop solid treats using Gymnema sylvestre leaf powder, an Ayurvedic component with increased nutraceutical value. Multigrain powder, heating powder, palm sugar, cardamom powder, Margarine, salt, bubbling blend, and G.sylvestre leaf powder were among the ingredients used to make the solid snacks. The powder was created by drying the leaves in a plate dryer at 50°C for 2 hours before crushing in a home processor. G.sylvestre leaf powder was fused at different percentages: 0.25 percent, 0.50 percent, 0.75 percent, and 1.00 percent. Supplement testing, mineral analysis, and tactile testing are not set in stone. Atomic Absorption Spectroscopy was used to determine mineral composition. Over a variety of examples, test 0.50 percent sound snacks were found to be organoleptically superior.