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Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals.
Akram, Aqsa; Yasmin, Iqra; Sharif, Hafiz Rizwan; Nayik, Gulzar Ahmad; Ramniwas, Seema; Siddiqui, Shahida Anusha.
Afiliación
  • Iahtisham-Ul-Haq; Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan.
  • Akram A; Department of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, Imperial College of Business Studies (ICBS), Lahore, Pakistan.
  • Yasmin I; Department of Human Nutrition and Dietetics, University of Chakwal, Chakwal, Pakistan.
  • Sharif HR; Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
  • Nayik GA; Department of Food Science & Technology, Government Degree College Shopian, 192303 Jammu and Kashmir, India.
  • Ramniwas S; University Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, India.
  • Siddiqui SA; Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany.
Food Chem X ; 22: 101305, 2024 Jun 30.
Article en En | MEDLINE | ID: mdl-38559441
ABSTRACT
This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and designer biscuits were prepared with varying proportions of wheat flour and pulses (chickpea, mungbean). The pulses-supplemented biscuits exhibited increased protein content and reduced readily available carbohydrates. Selected designer biscuits, with 12.5 % incorporation of chickpea and mungbean pulse flour, demonstrated significantly lower glycemic index (69.17 ± 5.01) and higher satiety index (122.19 ± 8.85) compared to control biscuits. These showed 13 % less glycemic index and 9 % higher satiety index as compared to control biscuits. A four-week bio-efficacy trial involving diabetic subjects consuming these biscuits as a routine snack resulted in an 11.45 % decrease in fasting blood glucose and a 19.15 % reduction in random blood glucose levels. Insulin and HDL levels also significantly improved. The study concludes that these designer biscuits possess a hypoglycemic effect, offering a potential dietary intervention for managing diabetes.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: Pakistán Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: Pakistán Pais de publicación: Países Bajos