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R. Parimalavalli , S. Radhaisri

Abstract

Stevia, a fantastic zero calorie sweetener, an incredible internal medicine, also products made from whole leaf concentrate have extra ordinary health benefits. The GI of foods has potential implications for the prevention and treatment of major chronic diseases, including diabetes, CHD and obesity. The objectives of the study were to determine the glycaemic index of chappathi with stevia leaf powder and to find out the therapeutic efficacy of chappathi with stevia extract on blood glucose level of women with type 2 diabetes. Six women with diabetes were selected for determining glycaemic index of chappathi with stevia extract. The reference food (glucose), control food ( chappathi) and test food (2 g% stevia incorporated chappathi) were given to each of the women on first ,second and third day respectively. Blood glucose levels were read by Glucometre for every 30 min. until a period of 2 hours. Glycaemic index was calculated by incremental area under curve method. Six type 2 diabetic women were selected randomly from thirty newly diagnosed diabetic women and the selected women consumed chappathi prepared with stevia leaf powder (2 g%) daily for breakfast. Supplementation period was 30 days (31-60 d). The effect of stevia was tested at pre test (1-30 d) and post test design (61-90 d). The glycaemic index of control and test food was 71 and 62 respectively. Mean significant reduction was found in fasting (104 to 87.5 mg/dl) and post prandial (250 to 183 mg/dl) blood glucose concentration of type 2 diabetic women after 30 d of supplementation of 2 g stevia, moreover significant (P<0.05) increment was observed in mean fasting (87.5 to 93.2 mg/dl) and post prandial (183.1 to 199.5 mg/dl) blood glucose concentration after withdrawing stevia (60-90 d) from their daily diet. Hence it may be concluded that stevia product had moderate glycaemic index and it reduces hyper glycaemia in type 2 diabetic women.

Keywords

Stevia, Glycaemic Index, Diabetics, Blood Glucose, Supplementation

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R. Parimalavalli ¹

Affiliations
1 Department of Food Science, Periyar University, Salem, IN

Abstract

Maltodextrins are complex malto, oligo, and polysaccharide mixtures formed by partial hydrolysis of starch with safe and suitable enzymes, prepared as a white powder or concentrated solution and are classified by Dextrose Equivalent (DE). DE represents the percentage of reducing sugar calculated as glucose on a dry-weight basis, with glucose given the value 100 and it is also the equivalent of the degree of polymerization of malto oligosaccharide which is influenced by the starch source, manufacturing procedure, and extent of hydrolysis. Increasing the DE of maltodextrins increases their hygroscopicity, water- solubility, fluidity, osmolality, sweetness, browning reaction in foods and digestibility in infants. On the contrary, decreasing DE results in maltodextrins having starch-like properties including thickening, cohesiveness, film- forming, and a glassy state at approximately -6 0 c for a saturated solution. Maltodextrin is widely used in fat mimetics, beverage, flavour carriers, frozen desserts and nutritional products. Maltodextrins and glucose syrups are major ingredients of many different items of food including infant's milk and foods, soft drinks, sports drink and energy supplements for use in clinical diabetic practice. They also have wide applications in other types of manufactured foods and drinks.

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S. Kavitha ¹, R. Parimalavalli ¹

Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, IN

Abstract

The present study prepared aims to demonstrate the quality evaluation of roasted and germinated composite flours. Composite flour was prepared with wheat flour, maize flour, green gram flour and groundnut flour. Material balance method was followed to get the required proportions of flours. The samples of first batch were raw and considered as control flour. Second and third batch samples were roasted flour and germinated flour respectively. Roasting and ger­mination were done by the standard methods. Proximate composition and functional properties were determined us­ing the standard procedures.Protein content of germinated flour was significantly higher than other flours. Fat and carbohydrate were degraded significantly (p<0.05) during processing. On germination, the water absorption index increased significantly at 5 per cent level indicating the ability of flour to absorb water and an increase in the amount of soluble materials, which can be easily digested. Germination increased water absorption capacity, foaming capacity and solubility whereas roasting significantly affects bulk density, oil absorption capacity, swelling capacity and emulsi- fication capacity.The present study concludes that the composite flours have better qualities that could be harnessed by roasting and germination to meet nutritional requirements and recommended for incorporation in food preparations.

Keywords

Composite Flours, Germination, Proximate Composition, Roasting.

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R. Parimalavalli ¹, S. Radaisri ¹, S. Number ¹

Affiliations
1 Department of Food Science, Periyar University, Salem-636 011, IN

Abstract

Stevia rebaudiana berfoni is a natural sweet perennial plant of the Asteraceae family and a native of north eastern Paraguay. The crude stevia leaves and herbal green powder is 10-15 times sweeter than sucrose; a good quality leaf is estimated to be 30 times sweeter than sucrose. It has slight after - taste bitterness. Sweetness of one gram of stevia in 100ml of water was equivalent to a sucrose solution containing 20 g of sucrose.

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R. Shanmathy ¹, P. Abinaya ¹, R. Maragadhambal ¹, R. Parimalavalli ¹

Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem – 636011, Tamil Nadu, IN

Abstract

Dietary diversity is defined as the amount of various foods or food groups that are consumed over a period of specific reference time. Increasing the variety of foods and food groups in the diet helps to ensure adequate intake of essential nutrients. The present study was undertaken to assess the dietary diversity score and its associated factors. A total number of 32 households were selected from both urban and rural areas of Salem and Namakkal districts. A community-based cross-sectional study was conducted between 23^rd August 2018 and 10^th September 2018 with the help of questionnaire which contained general information, socio economic status and 24 hour recall method. Dietary diversity score was computed for 10 food groups that were commonly consumed by Indians. Among the total number of 32 households, the average dietary diversity score of the participants was 7. Majority of the households (53.1%) were spending about 3000 to 5000 INR per month for purchasing food. The results revealed that the monthly income, expenditure on food, dietary pattern and occupation of the household had a positive influence with Household Dietary Diversity Score (HDDS).

Keywords

Dietary Diversity, FANTA, HFIAS, Priority Households.

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