Author(s): Shweta Singh and Susmita Bose

Abstract:
A Diabetic patient often has a passion for sweet but by keeping blood glucose level normal. Thus an attempt was made to develop a high fiber Diabetic muffin fortified with flaxseeds and using a sugar substitute in the form of orange pulp and honey. It was followed by sensory evaluation by 20 diabetic panel members and comparative shelf life study to diagnose the better mode of storage and longevity. It was followed by comparative chemical analyses of the standard product and most accepted variation (product) stored at refrigeration and microbial analyses of the most accepted in winter and summer. rnIt was seen that most acceptable product had lower amount of carbohydrate as compared to the standard product. The ash content is same in both. But it has higher moisture, ash, fat, fiber and mineral (calcium, phosphorus and iron) content than the standard product. The standard and the most acceptable product were more stable on refrigeration than at room temperature. The longevity of the most acceptable product varied with season from nine days in winter to five days in summer. Also there were seasonal variations observed in various microbial counts. Thus it can be marketed as a diabetic friendly baked product at consumer level in future. rnFurther effective methods of chemical analyses on macronutrients and micronutrients contents are required followed by animal testing and human testing to prove its efficacy as a low glycemic index food and with low glycemic load food in near future.