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Development of Millets and Wheat Based Diabetic Foods

Anjana, Dhingra (1999) Development of Millets and Wheat Based Diabetic Foods. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: <p align="justify">The investigation deals mainly with formulations and evaluation of special foods for diabetic subjects. Describes the diabetic disease as such and a few remedial methods with reference to diet therapy and deals with procurement, processing of raw materials of three diabetic foods based on wheat, finger millet, foxtail millet as basic material and blending with common legumes (dhals) such as Bengal gram, green gram and black gram, skim milk powder to balance the protein quality and fortification with spices and condiments and vitamins and minerals. It also include methodology for determination of their composition, protein quality evaluation by animal feeding and evaluation of glycemic response of foods. The results of the experiments on the quality criteria including growth promoting qualities, GI are presented. It was observed that treating the fenugreek in dilute mineral acid reduced its bitterness and improved the acceptability. The protein efficiency ratio was found to be higher for finger millet based food (Dl = 1.95) than foxtail millet based food (D2 = 1.82). The glycemic response of the D 1 and D3 (finger millet and wheat based diabetic food) was quite low, i.e., 42.8, 38.7, respectively. But D2 food showed slightly higher value of 62.7. The glycemic response indicated that all the three foods are good for diabetic patients. Food developed was quite cost effective and easy to process.</p>
Uncontrolled Keywords: diabetic foods wheat millets diabetic foods wheat based diabetic foods millets based
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/107

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