2019, VOL. 5 ISSUE 3, PART D
Formulation and evaluation of foods from composite flour blends of sorghum, pearl millet and whole wheat for suitability in diabetic diet
Author(s): Disha Bindra and Dr. Manju
Diabetes mellitus is one of the most common syndrome from the cluster of Syndrome X affecting masses. However, diet remains the cornerstone for diabetic patients, especially non-insulin dependent diabetics. Whole grains coupled with millet based foods possess low glycemic index, which plays a major role in the management of hyperglycemia in diabetes. The present study has been undertaken with a view to develop three composite flour blends namely CFB1 (WSP) with wheat, sorghum and pearl millet in the ratio of 40:30:30, CFB 2 (SWP) with sorghum, whole wheat and pearl millet in the ratio 40:30:30, and CFB 3 (PSW) with pearl millet, sorghum and whole wheat in the ratio 40:30:30, and their products namely biscuits and chapattis were standardized. Thereafter these were evaluated for their nutritional quality, sensory characteristics and glycemic response in a sample of hundred normal subjects. The biscuits were also evaluated for storage stability. The CFB 3 (PSW) showed higher total ash (2.86%), crude fiber was highest for CFB 2 (12.43%), crude protein for CFB2 (25.34%), crude fat in CFB 2 (9.77%) and energy (378.5 kcal/100g) over other composite flour blends. The results recorded in case of flour products i.e. biscuits, chapattis and instant upma. Moreover the CFB 2 (SWP) and its products were reported to have higher crude protein and total ash content. CFB 3 (PSW) showed slightly higher soluble dietary fiber content. Sensory characteristics’ evaluation of products was subjected to by Score Card method and Nine Point Hedonic scale that revealed acceptability of all products with maximum liking and scores for CFB 1 (WSP) chapatti and CFB 3 (PSW) biscuits. All the products were found to be acceptable for 45 days, being stored in polythene bags for a span of 45 days. The glycemic index of products selected according to sensory attributes indicated lower GI values of chapatti composed of flour CFB1 (WSP) (25.4) and biscuits of flour CFB3(PSW) (27.5) in comparison to controls i.e. wheat based chapatti (40.4) and biscuits (44.28).
How to cite this article:
Disha Bindra, Dr. Manju. Formulation and evaluation of foods from composite flour blends of sorghum, pearl millet and whole wheat for suitability in diabetic diet. Int J Home Sci 2019;5(3):220-229.