Abstract
Context: Diabetes mellitus is one of the non-communicable disorders, affecting over 2.8% of the World’s population. As noodles are becoming popular diets now-a-days and is categorized as high glycemic index (GI) product this is not recommended for diabetics. Objective: Current study focuses on the influence of low-GI ingredients on noodle GI. Methods: On basis of preliminary studies, rajma flour, whole guar and guar seed powder incorporated noodles were selected for the study. Noodles were prepared, dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different time intervals. Results: Results of the study indicated that with different ingredients incorporation there was significant difference in the GI of the noodles. Noodles with added ingredients showed significant reduction of GI value of 49, 32 and 25 with rajma, whole guar and guar seed powder respectively compared to control noodles. Conclusions: Study spotlights on the use of these health’s beneficial ingredients in the noodle processing and its effect on health. The developed noodles may be included in the diet of diabetic patients.
Highlights
Low glycemic index ingredients are those, which digest slowly and release glucose into the blood gradually during absorption
These low glycemic index (GI) ingredients have an effect on lowering the GI because dried beans has an impact on lowering postprandial blood glucose and factors like high fiber and enzyme inhibitors [3]
On the basis of sensory and product quality characteristics, 20% rajma, 10% guar and 7.5% guar seed powder incorporated noodles were taken for the study involving volunteers with finger prick blood glucose analysis
Summary
On basis of preliminary studies, rajma flour, whole guar and guar seed powder incorporated noodles were selected for the study. Noodles were prepared, dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different time intervals
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