Nirmala B.YenagiAnkita Mundra2016-10-282016-10-282009http://krishikosh.egranth.ac.in/handle/1/82859Diabetes mellitus, one of the disorders of carbohydrate metabolism is affecting approximately 246 million people world wide. As the dietotherapy is gaining much interest, the concept of glycaemic index has made revolutionary changes making easy way of choosing food items for diabetes. Epidemiologic data suggests the beneficial role of low glycaemic foods for the same. Thus, researches are accelerated to focus low glycaemic food items. Dicoccum wheat (Triticum Dicoccum schrank, suhulb), one of the varieties of wheat found suitable for the management of diabetes with its good amount of protein and dietary fibre content, so has been considered as mild but effective regulator of intestinal functions. Hence in the present investigation, three products viz., chapati, dhalia and noodles prepared with dicoccum wheat as base ingredient along with some suitable functional ingredients; were screened at every step on rheological feasibility, sensory acceptability and other functional properties. Results revealed that in all the three products, nutrient components such as protein, dietary fibre and amylose content has increased whereas, total carbohydrates decreased remarkably as compared to their respective control dicoccum products. The three products were assessed for their glycaemic index by feeding a portion, providing 50g of available carbohydrates to nine healthy subjects. The data obtained supports that diccocum chapati (63.83) and noodles (58.02) were falling under the medium and dhalia (51.90) under low glycaemic food. However, inclusion of hypoglycaemic ingredients leads all the three designed foods under low glycaemic category with dhalia (35.20) having lowest, followed by chapati (41.49) and noodles (43.58). The glycaemic load calculated, also followed the similar trend with designed dhalia (6.04) having lowest followed by chapati (7.38), and noodles (8.25) compared to the control ones with dahlia (8.74), followed by noodles (9.43) and chapati (11.05). Thus, the study supports the inclusion of such food products to diabetics.Food Science and NutritionThesis