Indian Black-Berry (Syzygium cumini) Seed Flour in Diabetic Study
Objective: To optimize recipes incorporating Indian black berry (Syzygium cumini) seed flour in biscuits for organoleptic feel and assess its impact on Type 2 diabetes mellitus anthropometric status. Methods: The study included 20 people with Type 2 diabetes and 20 people with normal blood sugar levels. Biscuits were made with four blends of Syzygium cumini seed flour (SCSF) (10 g, 15 g, 20 g, and 25 g) and a control. Diabetic subjects were given Indian blackberry (Syzygium cumini) seed flour (20 g) biscuits as a supplement. Body mass index (BMI) and waist hip ratio were used to assess nutritional status (WHR). The results were statistically analyzed using two-way anova and the paired ‘t’ test. The difference in flavor and taste perception between diabetics and Normoglycemics was statistically significant (P0.001). The mean fasting and postprandial glucose levels were significantly lower (P0.001). Body mass index and waist hip ratio both decreased significantly (P0.001).
Author (S) Details
Prof. E. Lakshmi
Department of Clinical Nutrition, S.R.M. Medical College Hospital and Research Centre, SRM IST, Potheri, Kattankulathur, Kancheepuram District, Pin Code: 603203, Tamil Nadu, India.
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