Volume : IV, Issue : VI, June - 2014

Glycemic Index of Ficus religiosa Based Bakery Products for Healthy Normal Subjects

Neelam Chaturvedi, Ashwarya Singh, Kalpana Shukla

Abstract :

The present study was undertaken with the aim of prepå bakery products based on Ficus religiosa with sensory quality and their glycemic Index. The bakery products (Biscuits, Dal samose and Bati) were supplemented with 5%, 10% leaves and bark and its equiproportioned blends of Ficus religiosa. For religiosa based bakery products, the glycemic index was calculated by incremental area under the blood glucose curve (IAUC). The result showed that 10% leaves Dal samose and 5% bark Bati were insignificant at P≤0.05 level which was comparable with standard.Glycemic Index and Glycemic Load values were found to be lowest for 10% leaves incorporated Dal samose (35 and 13) when compared to 5% bark incorporated Bati (53 and 20). Therefore, Bati and Dal samose classified under low glycemic index food. Considering the wide–ranging consumption of bakery products, this information is valuable for people who prefer to use low glycemic food which offer many beneficial therapeutic effects.  

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Neelam Chaturvedi, Ashwarya Singh, Kalpana Shukla Glycemic Index of Ficus religiosa Based Bakery Products for Healthy Normal Subjects Indian Journal of Applied Research, Vol.IV, Issue.VI June 2014

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