Development of Low Glycaemic Index Products

Abstract

The traditional foods were modified by incorporating low glycemic index food
stuffs and products were developed. These products were evaluated for sensory attributes,
nutrient content and microbial count. The cost of each product was calculated. The clinical
implication of these products was carried out on 10 healthy female subjects belonging to age
group >18 years and the glycemic index of the developed products was determined. From the
results it was observed that all the products are highly acceptable for all the organoleptic
parameters .BMI of all the subjects was in normal range. Intake of all nutrients by the selected
subjects was slightly less than Recommended Dietary Allowances. All the products under the
study were found to be of low glycemic index category with GI value <55. The developed
products are low glycemic index and suitable for diabetic subjects.