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Development of low glycemic index food items by modifying traditional Assamese dishes

Das,PranatiChatterjee,LipikaKhataniar,Sushmita

Assam Agricultural University

摘要:Objective The major traditional Assamese food items are rice based with high glycemic index(GI). In order to make it suitable for diabetic population, a few rice based traditional Assamese dishes were modified by incorporating ingredients having known for low GI. Methods Four dishes were developed modifying the traditional Assamese dishes and using locally available food ingredients with functional properties and few ingredients with low GI. Developed dishes were assessed for GI using the methods described by Wolever et al 1991, acceptability using 9 point Hedonic scale,and nutrient compositions using A.O.A.C standard methods 2016. Results The GI of the dishes Ⅰ,Ⅱ,Ⅲ,Ⅳ were 36.18±0.87, 36.83±0.74, 37.51±0.60 and 35.21±0.39 respectively. The overall acceptability of the developed dishes ranged from 7.80 to 8.60 on 9 point Hedonic scale. Protein ranged from 10.26±0.04 to 12.78±0.12 g/100 g, dietary fibre ranged from 14.89±0.15 to 15.24±1.51 g/100 g, iron content raged from 7.92±0.08 to 9.02± 0.01 mg/100 g, zinc 2.72±0.06 to 3.02±0.01 mg/100 and calcium 92.87±0.13 to 106.67±0.55 mg/100 g. Conclusions Considering the GI of the developed food items, it can be concluded that all the newly developed dishes are low GI rice based food items, suitable for rice eating diabetic population. It can also be concluded developed food items are quality food items due to its considerable nutrient profile and dietary fibre.
会议名称:

营养研究与临床实践——第十四届全国营养科学大会暨第十一届亚太临床营养大会、第二届全球华人营养科学家大会

会议时间:

2019-09-20

会议地点:

中国江苏南京

  • 专辑:

    工程科技Ⅰ辑; 医药卫生科技

  • 专题:

    轻工业手工业; 内分泌腺及全身性疾病

  • DOI:

    10.26914/c.cnkihy.2019.010991

  • 分类号:

    R587.1;TS218

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