OPTIMIZATION OF PRODUCT INCORPORATING INDIAN BLACKBERRY (SYZYGIUM CUMINI) SEED FLOUR: A DIABETIC STUDY

摘要

Objective: The objective of this study was to optimize recipes incorporating Indian blackberry ( Syzygium cumini ) seed flour (SCSF) in biscuits for its organoleptic feel and assess its impact on the anthropometric status of Type 2 diabetes mellitus. Method: The study was designed to include 20 Type 2 and 20 normoglycemic controls. Biscuits were prepared using four blends (10 g, 15 g, 20 g, and 25 g) of SCSF with a control. The diabetic subjects were supplemented with Indian blackberry SCSF (20 g) biscuits. Nutritional status was assessed such as body mass index (BMI) and waist-hip ratio (WHR). Results were analyzed statistically by two-way ANOVA and paired t-test. Results: Statistically, there was a significant difference (p<0.001) in flavor and taste perception between diabetics and normoglycemic. The mean fasting and postprandial glucose level decreased much (p<0.001). There was a significant (p<0.001) decrease in the BMI and WHR