TO ESTABLISH CORRELATION BETWEEN GLYCEMIC INDEX AND IN-VITRO CARBOHYDRATE DIGESTIBILITY OF BREAKFAST ITEMS-IDLI USING RICE RAWA VERSUS JOWAR RAWA

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dc.contributor.advisorUSHA RANI
dc.contributor.authorJAHAN, AFIFA
dc.date.accessioned2016-06-08T15:48:28Z
dc.date.available2016-06-08T15:48:28Z
dc.date.issued2013
dc.description.abstractDiabetes is a metabolic disorder with many potential complications over the long term. Therefore, any measure either to prevent precipitation of the disease or to alleviate the ailment is always a great help to Diabetics. Since it is not possible to prevent or cure diabetes completely, it can be kept under control through appropriate diet therapy. It is always preferable to modify the diet based on individual life style considering the traditional eating pattern and food habits. Hence, commonly consumed south Indian breakfast product idli made with rice rawa and jowar rawa were selected for present study. The raw materials were procured from local market in Hyderabad. Initially fifteen members were selected from Vasantha Nilayam Ladies hostel at ANGRAU campus with the age group of 22-23 years. Subjects were excluded if they reported a history of gastrointestinal disorders, suffered from diabetes, were taking medication for any chronic disease conditions, or intolerant or allergic to any of the foods. Finally, ten healthy subjects were identified for study from initial 15 members. The glycemic index of the breakfast product-idli made with rice rawa and jowar rawa was assessed in non diabetic young subjects using blood sampling schedule and method of Incremental area under the curve (IAUC) using glucose as reference food. The IAUC of rice rawa idli was 592.5 mg/dl against the glucose value of 1110. mg/dl. The glycemic index of the rice rawa idli was 56.3, which is considered as medium glycemic index food. The 50g of carbohydrate can be taken in one serving i.e. five medium sized rice rawa idlis. The glycemic load of the experimental rice rawa idli was calculated as 26.65, which is considered as high glycemic load. The IAUC of rice jowar idli was 562.5 mg/dl against the glucose value of 1110. mg/dl. The glycemic index of the jowar rawa idli was 51.2, which is considered as low glycemic index food. The 50g of carbohydrate can be taken in one serving i.e. six medium sized jowar rawa idlis. The glycemic load of the experimental jowar rawa idli was calculated as 25.3, which is consider as high glycemic load. The IVSD value of rice rawa idli 18.9 and IVSD value of jowar rawa idli 20.92. IVSD value of rice rawa idli is lower than IVSD value of jowar rawa idli. The correlation value of the GI and IVSD of the idli made with rice rawa is 0.899 which is found significant at 5 percent level and similarly the jowar rawa idli is calculated and the value is 0.849 which is found significant at 5 percent level. Results obtained indicate that least glycemic response was observed with jowar rawa idli. Thus the inclusion of jowar based breakfast product-idli may be recommended to the habitual diet for achieving a good glycemic control in diabetics. These findings should assist in development of high fiber and glycemic index sorghum products with good amount of IVSD, which will help in development of functional foods.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/67039
dc.language.isoenen_US
dc.publisherACHARYA N. G. RANGA AGRICULTURAL UNIVERSITYen_US
dc.relation.ispartofseries;D9275
dc.subHome Science
dc.subjectsorghum, starch, biological phenomena, glucose, rice, proteins, cereals, grain, productivity, carbohydratesen_US
dc.subjectGLYCEMIC INDEX, IN-VITRO CARBOHYDRATE, BREAKFAST ITEM, IDLI, RICE RAWA, JOWAR RAWAen_US
dc.these.typeM.Sc
dc.titleTO ESTABLISH CORRELATION BETWEEN GLYCEMIC INDEX AND IN-VITRO CARBOHYDRATE DIGESTIBILITY OF BREAKFAST ITEMS-IDLI USING RICE RAWA VERSUS JOWAR RAWAen_US
dc.typeThesisen_US
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