DEVELOPMENT AND EVALUATIGN OF MILLET BASED COMPOSITE FOOD FOR DIABETICS
| dc.contributor.advisor | RAMA K. NAIK | |
| dc.contributor.author | SUNANDA K. ITAGI | |
| dc.date.accessioned | 2019-03-08T04:17:01Z | |
| dc.date.available | 2019-03-08T04:17:01Z | |
| dc.date.issued | 2005-06-21 | |
| dc.description.abstract | DEVELOPMENT AND EVALUATION OF MILLET BASED COMPOSITE FOOD FOR DIABETICS SUNANDA K. ITAGI ABSTRACT RAMAK. NAIK MAJOR ADVISOR The study was undertaken to develop composite diabetic mix from regional millets (foxtail and little 80%) along with wheat (10%) and black gram dal (10%) and spice mixture (8%). The nutrient composition of the millets and mixes was statistically not significant except for fat and mineral content respectively. These millets increased four times it volume after cooking thus providing 19-22 per cent of dietary fibre. The traditional products prepared from developed diabetic mix were acceptable on basis of sensory attributes. A significant increase in moisture and peroxide value of diabetic mixes stored in aluminium box compared to sealed packages (polyethylene bag and aluminium pouch) were evident during six months. There was no apparent change ins sensoiy qualities of the products prepared from sto.ed mix of all the th.ree packages, highlights the best suitability of polyethylene bag from economical and convenience point of viev/. The lowest glycemic index was noted for foxtail millet grain mix (54.39) followed by foxtail millet (57.91) little millet grain mix (58.75), little millet (61.98), foxtail and Iitt'o millet composite flour (63.07 and 64.51, respectively) in six non diabetics when tested against 50 g carbohydrate load. Intervention study of four weeks (80 g mix/day) revealed that the blood glucose in six non-diabetics and nine diabetics '.iuced to 17 and 19 and HDL cholesterol increased to 2 and 6 per cent respectively. Besides, intervention with foxtail millet mix exhibited considerable reduction in Iriglycerides without apparent changes in total cholesterol values in experimental volunteers as compared to little millet mix. In feeding trial (4 weeks), 60 per cent of diabetics switched over to normal ratio at TC:HDL and LDL:HDL cholesterol along with maintenance of body weight. Thus therapeutically potential diabetic mix was popularizdizol through print media exhibitions, melas, displays and seminars in many diabetic centres, health clubs and clinics reading the target sales of four quintals mix within a year. | en_US |
| dc.identifier.other | Th-7682 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810097726 | |
| dc.language.iso | en | en_US |
| dc.pages | 210 | en_US |
| dc.publisher | University of Agricultural Sciences GKVK, Bangalore | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | DEVELOPMENT AND EVALUATIGN OF MILLET BASED COMPOSITE FOOD FOR DIABETICS | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | DEVELOPMENT AND EVALUATIGN OF MILLET BASED COMPOSITE FOOD FOR DIABETICS | en_US |
| dc.type | Thesis | en_US |