SENSORY AND NUTRITIONAL EVALUATION OF SOY SUPPLEMENTED NUTRITIOUS BAKED PRODUCTS

Article Id: ARCC2660 | Page : 209 - 215
Citation :- SENSORY AND NUTRITIONAL EVALUATION OF SOY SUPPLEMENTED NUTRITIOUS BAKED PRODUCTS.Asian Journal Of Dairy and Food Research.2008.(27):209 - 215
Varsha Rani*, Raj B. Grewal and N. Khetarpaul
Address : Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar - 125 004, India

Abstract

A sample of sixty male diabetic subjects (40–60 years) of MIG were selected from Punjab Agricultural University Hospital, Ludhiana and divided equally into three groups viz, E1, E2 and C. Spirulina supplementation was given daily in the form of SUNOVA capsules with two capsules (1 g) and four capsules (2 g) to E1 and E2 group, respectively for a period of two months and C group was not given any supplementation. The impact of spirulina supplementation was studied individually on blood glucose and lipid profile of subjects before and after the study. It was observed that the mean energy intake decreased significantly (p=0.01) in group E1 and E2 after the supplementation. A non-significant decrease was observed in C group. The mean carbohydrate and protein intake also decreased significantly (p=0.01) in group E2 while non-significantly in group E1 and C. The present study indicated that the mean fasting and PP blood glucose level decreased significantly (p=0.01) i.e. from 178.4 and 242.7 g/dl to 149.3 and 212.4 g/dl, respectively in group E1 and from 157.6 and 238.7 g/dl to 123.2 and 193.7 g/dl, respectively in group E2, after the supplementation. However non-significant change was observed in blood glucose levels of the subjects of group C. A significant decrease was observed in TC, TG, LDL-C and VLDL-C levels in the E groups. Hence it is suggested that 2 g of spirulina supplementation can prove to be effective tool in management of diabetes with more favourable results.

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