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ESTABLISHING CORRELATION BETWEEN IN-VITRO CARBOHYDRATE DIGESTIBILITY AND GLYCEMIC INDEX OF DOSA, A BREAKFAST MADE OF BLACKGRAM DHAL AND RAGI/RICE

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Title ESTABLISHING CORRELATION BETWEEN IN-VITRO CARBOHYDRATE DIGESTIBILITY AND GLYCEMIC INDEX OF DOSA, A BREAKFAST MADE OF BLACKGRAM DHAL AND RAGI/RICE
 
Creator PUSHPA DHAMI
 
Contributor SUCHIRITHA DEVI, S
 
Subject starch, pigeonpeas, millets, rice, glucose, carbohydrates, biological phenomena, fermentation, enzymes, proteins
 
Description India is the epicentre of the world’s diabetes epidemic. India leads the world with largest
number of diabetic subjects earning the dubious distinction of being termed the “diabetes
capital of the world”. Dietary management of diabetes involves the reduction of postprandial
hyperglycemia and good glycemic control.
Dosa is a power packed healthy breakfast or snack for all ages. It is considered as a
rich source of proteins and carbohydrates. Dosa made of Blackgram dhal and ragi/rice may
possibly be considered an alternative to other fast digesting cereal sources; however there is
very little information on the glycemic index and in vitro starch digestibility of Dosa made of
Blackgram dhal/ragi, Dosa made of Blackgram dhal/rice and similar cereal-pulse breakfast
preparation.
The study was undertaken to measure glycemic index in vivo and starch digestibility
in vitro of the two products, Dosa made of Blackgram dhal/rice and another one was Dosa
made of Blackgram dhal/ragi. Later a correlation was established between the measured
glycemic index (GI) and in vitro starch digestibility (IVSD).
Blood glucose levels were measured by using “One touch Ultra soft” Glucometer by
finger prick method in the fasted state and at 30, 60, 90 and 120mins after consumption of the
reference( 50 g glucose) and test food (Dosa made of Blackgram dhal/rice and Dosa made of
Blackgram dhal/ragi each providing 50 g CHO).
The glycemic index for Dosa made of Blackgram dhal/rice was 69.7 while for ragi it
was high 84.1. The reason attributed was area under curve (AUC) calculated using trapezoid
rule where a flat shape of curve was observed from 30 min to 90 min leading to more area
under curve for Dosa made of Blackgram dhal/ragi. With more area under curve the GI values
are reported high.
In addition, the smaller grain size of ragi provided greater surface area to be acted
upon by enzymes thus results in easy digestion and absorption.
The in vivo procedure used to determine GI values of food is very laborious and time
consuming. Thus several in vitro methods had been developed mainly by focusing on the
carbohydrate sensitivity to the action of digestive enzymes.
The in vitro starch digestibility was calculated as milligram maltose released per gram
of sample and expressed in percentage. The IVSD for Dosa made of Blackgram dhal and rice
and Dosa made of Blackgram dhal and ragi were 11.78 % and 14.55% respectively. The in
vitro starch digestibility increased with increase in fermentation time which was 6-7 hours for
Dosa preparation. The processing technique used in preparing Dosa such as soaking and
fermentation reduced the antinutritional factor (polyphenols) in ragi starch increased the
gelatinization in both ragi starch and rice starch that contributed in increased in vitro starch
digestibility.
A significant correlation (p
 
Date 2016-06-22T14:59:41Z
2016-06-22T14:59:41Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67738
 
Language en
 
Relation D9430;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY