Organo-leptic Evaluation of A Product Incorporating Treated Fenugreek (Trigonella Foenum Graecum) Flour -Diabetes Case Control Study.

E Lakshmi

doi:10.12944/crnfsj.5.2.15

Abstract

Despite the evidence demonstrating the efficacy of fenugreek in the treatment of diabetes, its use for that purpose has been inhibited by its extremely bitter taste. Impairment in taste modalities is described long before in patients with T2DM. To determine any significant difference in bitter flavor and taste perception between diabetics and normoglycaemics at each per cent level of fenugreek incorporation. To determine the significant difference in the thresh hold level for bitter flavor and taste perception in diabetics between different per cent level of fenugreek incorporation. To determine per cent level of fenugreek incorporation and the product acceptability in terms of visual attributes and tactile feel. Dhoklas the Indian recipe was standardized with each receipe consisting of 10 ,15, 20 and 25 per cent variation of treated fenugreek flour with a control coded as S1,S2,S3 and S4.at the dietary department of Sri Avinashilingam deemed university. The experimental group consists of 20T2DM and the control with 20 normoglycaemic subjects .They were in the age group of 35-45 years from among the staff members. The product was evaluated using score card based on product related lexicon of 5 point hedonic scale rating. The results were statistically analysed using 2- way anova with interaction model and post-hoc test for paired comparison. Statistically there was significant difference( P<0.001) in evaluation of dhoklas at 20 and 25 per cent. The post-hoc test in diabetics showed significant difference (P<0.005) in taste perception. The threshold for bitter taste was perceived by diabetics slightly at 25 per cent level. In terms of visual attributes and tactile feel dhoklas were acceptable at 10 per cent. The study revealed a lower sensitivity to bitter flavor and taste modality in diabetics. Treated fenugreek flour can be incorporated to about 25 per cent to reduce blood sugar in type II diabetes

Highlights

IntroductionReported that more than 250 medications affect smell and taste sensation in diabetes[2].Dietary intervention plays a major role in the treatment of type II diabetes along with drugs and exercise
Inflammatory diseases of oral cavities and soft tissue changes are associated with diabetesmellitus[1]
Pathological changes in the peripheral nerves of diabetics affects the myelin sheath resulting in reduced thresh hold for bitter taste[11]

Summary

Introduction

Reported that more than 250 medications affect smell and taste sensation in diabetes[2].Dietary intervention plays a major role in the treatment of type II diabetes along with drugs and exercise. The dietary fiber present in milled cereals increases the standing time of food in the gut and fullness to prevent hyperglycemia. The unsaturated fatty acid (UFA) present in olive oil, cotton seed oil, corn oil, soy bean oil and sunflower oil, are necessary for the metabolism and function[4].There is evidence that T2dm can be treated by the use of indigenous foods like bitter gourd juice, ginger, garlic oil, thulasi extract, jamun seed extract and fenugreek seeds[5]. The beneficial effect of soluble dietary fiber fraction of fenugreek on in sulinemic and lipidimic status in type 2 diabetes is well established[7].Indian diet recipes and food ingredients are yet to be standardized. Dhoklas the indian recipe was selected for fortification with treated fenugreek flour due to its commonality of use in Indian homes. Statistical Analysis The results were statistically analyzed using 2- way anova with interaction and post-hoc test for paired comparison

Results

Discussion

Conclusion