Development And Evaluation Of Dietetic Unlea-vened Bread
Anudeep R., Geetha, Anudeep Ramayanam
Keywords: Glycaemic index, Fenugreek ,Curry leaf, Neem powder.
Abstract: Diabetes mellitus a heterogeneous metabolic disorder is characterized by hyperglycemia due to defective insulin secretion, resistance to insulin action (or) both .Management of diabetes without any side effect is still a challenge to the medical community. Medicinal plants provide the useful source of pharmaceutical entities(or) as a dietary adjunct to existing therapies. So the concept of low glycaemic index foods are gaining interest for the effective management of diabetes mellit efforts has been accelerated in this direction to bring into light various foods of low glycaemic index. A whole wheat flour has been designed with the addition of functional food ingredient like methi seed powder, neem powder and curry leaf powder at the suitable level that do not affect the functional properties of the product. The content of protein, iron, dietary fibre, ash has been increased remarkable from (12.48-15.06,12.87-23.8,2.91-9.43,2.32-4.54) respectively. The glycaemic index of the developed unleavened bread (42.18 ) was significantly lower as compared to the glycaemic index of whole wheat flour unleavened bread(62.17). Enriched whole wheat unleavened bread can be included in the diet for the management of the diabetes more effectively and to avoid further secondary complications.
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