ACCEPTABILITY AND GLYCEMIC RESPONSE EVALUATION OF CEREAL-LEGUME BASED TRADITIONAL SWEET PREPARATION INCORPORATED WITH ASHWAGANDHA (WITHANIA SOMNIFERA) FOR SUITABILITY IN DIABETES
Journal Title: IJSR-International Journal Of Scientific Research - Year 2018, Vol 8, Issue 4
Abstract
The present study was undertaken to evaluate the acceptability and glycemic response of cereal legume based sweet balls (laddo) incorporated with ashwagandha (Withania somnifera) root powder along with its control. Two types of sweet balls were prepared. The control product termed as BSW contained 30 % barley, 30% low fat soy flour, 40 % wheat flour. The test product, BSWA contained 5% of ashwagandha root powder in the same cereal legume of blend. Both the products were found to be acceptable. A significant difference was found in the IUAC of the BSW and BSWA sweet balls (P = 0.01). The GI of BSW and BSWA was 46.21 and 44.90 respectively, which fell in the low GI category indicating suitability of inclusion both sweet balls in diabetic diet. Addition of ashwagandha in BSWA had no adverse effect on glycemic response and it reduced the GI further. Therefore, it can be concluded that traditional sweets can be redesigned by prudent combination of cereal and legumes to develop low GI sweets for diabetics. Incorporation with ashwagandha in the product may contribute to lower GI further and improving the nutritional value and health benefit.
Authors and Affiliations
Dr. Priyanka Chakravarty, Dr. Pratima Awasthi
Keywords
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