Vol. 12, Issue 12 (2023)

Author(s):
Surbhi Shekhawat, Vimla Dunkwal and Mamta Singh

Abstract:
Low-GI foods have been demonstrated to improve glycemic management in type 2 diabetes mellitus patients. Low-glycemic foods like Pearl millet (Pennisetum glaucum L.), Oats (Avena sativa), Barley (Hordeum vulgare), Soybean (Glycine max), Bengal gram dal (Cicer arietinum), Flax seeds (Linum usitatissimum), and drumstick leaf powder (Moringa oleifera), were used to develop salty biscuits for diabetic patients. The product was evaluated by a panel of semi trained judges for sensory characteristics like colour, appearance, texture, aroma, taste and overall acceptability on nine-point hedonic scale. The sensory evaluation of salty biscuits showed an overall acceptability score of 8.7 on 0 days, decreasing non-significantly with the storage period, indicating satisfactory product quality. The developed product “liked very much” on the organoleptic parameter.