Acceptability and Glycemic Response Evaluation of Cereal-legume based Traditional Sweet Preparation Incorporated with Ashwagandha (Withania somnifera) for Suitability in Diabetes

Dr. Priyanka Chakravarty; Dr. Pratima Awasthi

Volume : VIII, Issue : IV, April - 2018

Acceptability and Glycemic Response Evaluation of Cereal-legume based Traditional Sweet Preparation Incorporated with Ashwagandha (Withania somnifera) for Suitability in Diabetes

Dr. Priyanka Chakravarty, Dr. Pratima Awasthi

Abstract :

Thepresent study was undertaken to evaluate the acceptability and glycemic response of cereal legume based sweet balls (laddo)incorporated with ashwagandha (Withaniasomnifera) root powder along with its control.Two types of sweet ballswere prepared.The control product termed as BSWcontained30 % barley, 30% low fat soy flour, 40 % wheat flour.The test product,BSWAcontained 5% of ashwagandha root powder in the same cereal legume blend. Both the products were found to be acceptable. A significant difference was found in the IUAC of the BSW and BSWA sweet balls (P = 0.01). The GI of BSWand BSWAwas46.21 and 44.90 respectively, which fell in the low GI categoryindicating suitability of inclusion both sweet balls in diabetic diet. Addition of ashwagandha in BSWA had no adverse effect on glycemic response and it reduced the GI further.Therefore, it can be concluded that traditional sweets can be redesigned by prudent combination of cereal and legumes to develop low GI sweets for diabetics. Incorporation with ashwagandhain the product may contribute to lower GI further and improving the nutritional value and health benefit.