IJCCR 2013, Vol.3, No.1, 1
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6
http://ijccr.sophiapublisher.com
5
potential ingredient). The following combination of
food stuffs were selected, based on their nutritional
content, glycemic index and palatability (table 5). The
average Indian palate relates to mixure\chew ada\
chawana (traditional Indian snack) with puffed rice,
hence puffed rice was selected in spite of high G.I.
value for the mental satiation of the diabetic individual
(
Murugesan et al., 2007).
The spice mix (containing flax seed, helps in lowering
blood glucose level) was coated on the roasted
ingredients using an olive oil spray (aerosol). The
product being a mid-day RTS convenience snack had
a weight of approximately 40 g (one serving according
to consumer acceptability and in accordance with the
other convenience snacks available in the market).
The formulations of different ingredients used are
shown in table 6.
3.4
Statistical Analysis
The Survey data of 40 subjects were analysed by
using descriptive statistics (Johnson, 1999), and
inferential statistical analysis was used for the
formulation of the palate preference (taste) of the
product using CHI square test. The paired t-test
(
calculated via the SSPS
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20
software for Windows,
SPSS Inc., Chicago, IL) was used to compare any
change in the blood glucose levels of the subjects due
to administered snack.
3.5
Validation of the Product
The nutritional analysis was carried out using certified
test parameters. % Carbohydrate [IS: 2234: 1989, ref.
2005], %
Crude fibre and % Oil (ether extract)
[
IS:12711:1989, ref.2005], % Protein (on dry matter
basis) [IS: 7219:1973, ref.2005], % Total MUFA, %
Total PUFA, % Total saturated fatty acid, % Total
sugar (reducing+non-reducing) and % Trans fat
[
AOAC 963.22 17th ed.], Calories kcal/100g [FAO
paper 77 2003], Cholesterol mg/kg [NIN Manual].
Table 5 Glycemic index of selected ingredients
Ingredient
Glycemic index
Justification
Chana dal (dehulled)
11
For consumer acceptability
Green gram (whole pressed)
38
For mouth feel
Peanuts
14
For mouth feel and taste
Soya bean
18
For crisp texture
Puffed rice
95
Low bulk density, appearance acceptable
Note: Courtesy <
www.G.I
.in>
Table 6 Formulations of mid day snack for a diabetics
Weight in grams
Sample *
Flavor
Green gram
Chana dal
Soyabean
Puffed rice
Peanut
Total
A
Regular
10
10
7
6
5
38
B
Regular
10
10
5
5
8
38
C
Garlic
10
10
5
5
8
38
D
Garlic
10
10
5
6
7
38
Note: * Spices and fat were sprayed as required, for maximum palatability
Acknowledgements
The authors are highly indebted to Dr.K.D.Balchandani and Dr.R.K.Jain for
guiding them at crucial points during the entire project, Vishal laboratory for
carrying out the requisite blood tests at specified time intervals, Rasayan lab
for effectuating the nutritional analysis and the patients for their endless
cooperation.
References
Clark C.A., Gardiner J., McBurney M.I., Anderson S., Weatherspoon L.J.,
Henry D.N., and Hord N.G., 2006, Effects of breakfast meal
composition on second meal metabolic responses in adults with type 2
diabetes mellitus, European J of Clinical Nutrition, 60(9): 1122-1129
http://dx.doi.org/10.1038/sj.ejcn.1602427
PMid: 16670695
Jenkins D.J., Wolever T.M., Nineham R., Taylor R., Metz G.L., Bacon S.,
and Hockaday T.D., 1978, Guar crispbread in the diabetic diet., BMJ,
2(6154): 1744-1746
http://dx.doi.org/10.1136/bmj.2.6154.1744
PMid:
737474
PMCid: 1609996
Johnson R.A., ed., 1999, Miller and freund's probability and statistics for
engineers 6th, Prentice Hall, Lebanon, Indiana, U.S.A., pp.30-35