ATTENUATION OF POST PRANDIAL GLYCEMIC RESPONSE OF REFINED FLOUR CHAPATI WITH PROBIOTIC CONTAINING SOYA BASED YOGHURT

ABSTRACT

Role of soya foods and probitoics as functional foods is gaining popularity in modern society. The concept of synbiotics has been proposed as a functional food ingredient in humans. For the glycemic index evaluation of yoghurt; 200 ml yoghurt from bovine milk/finger millet milk/soya bean milk/ combination of 50 per cent soya and finger millet milk were administered along with refined flour ‘chapathi’ to the diabetic subjects and rise in post prandial glycemic response was observed after an overnight fast for a period of 3 hours. The response in each dietary group was compared with and without addition of probiotic. The reduction in the glycemic index of ‘chapathi’ was maximum when fed with soya yoghurt (36 to 39); followed by soya and finger millet yoghurt (54 to 58) and least with bovine milk yoghurt alone (64 to 71).

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Asian Journal of Dairy and Food Research

ATTENUATION OF POST PRANDIAL GLYCEMIC RESPONSE OF REFINED FLOUR CHAPATI WITH PROBIOTIC CONTAINING SOYA BASED YOGHURT

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