Development of pulse based product for diabetics and evaluation of its glycemic index

Conventional treatment of diabetes mellitus occurs through diet, insulin and oral hypoglycaemic drugs. Glycemic index is a major indicator of potential glucose lowering of various food products. The present study was conducted with the objective of developing mix and its low energy dense product i.e. modified vada using black gram, green gram, soybean and guar gum. Four vada mixes were formulated using different ratios of black gram, green gram, soybean i.e. 1:1:1; 2:1:1; 1:2:1; 1:1:2 respectively and 5 per cent guar gum was added in each vada mix. Instead of deep fat frying baking was used for development of product. Vada were developed and sensory evaluation was done using nine point hedonic scale for determining the overall acceptability of the vada. Among the four types of vada, vada made with mix 1 had the highest acceptability mean score 8.3 and liked very much by 30 panel members. Best modified vada had all sensory attributes in between 7.3 to 8.3 and liked very much. Only best modified vada evaluated for nutrient composition which contained 30.10±0.05% moisture, 1.4±0.05% ash, 16.80±.02% protein, 2.0±00.02% fat, 3.3±0.05% fiber, 46.40±0.88% carbohydrate, and 270.0±0.45 Kcal/100g energy. It is also evaluated for suitability for diabetic patient by assessing the glycemic index. Therefore 10 healthy female were selected. All the subjects provided 25 gm of carbohydrates. The glycemic index of test vada and standard vada was 20.71mg/dl and 82.70mg/dl respectively. Glycemic index value for modified vada was lower than standard vada. Therefore it is good for diabetic patient.