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