Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals
This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and designer biscuits were prepared with varying proportions of wheat flour and pulses (chickpea, mungbean). The pulses-supplement...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001925 |
| _version_ | 1797248284803203072 |
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| author | Iahtisham-Ul-Haq Aqsa Akram Iqra Yasmin Hafiz Rizwan Sharif Gulzar Ahmad Nayik Seema Ramniwas Shahida Anusha Siddiqui |
| author_facet | Iahtisham-Ul-Haq Aqsa Akram Iqra Yasmin Hafiz Rizwan Sharif Gulzar Ahmad Nayik Seema Ramniwas Shahida Anusha Siddiqui |
| author_sort | Iahtisham-Ul-Haq |
| collection | DOAJ |
| description | This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and designer biscuits were prepared with varying proportions of wheat flour and pulses (chickpea, mungbean). The pulses-supplemented biscuits exhibited increased protein content and reduced readily available carbohydrates. Selected designer biscuits, with 12.5 % incorporation of chickpea and mungbean pulse flour, demonstrated significantly lower glycemic index (69.17 ± 5.01) and higher satiety index (122.19 ± 8.85) compared to control biscuits. These showed 13 % less glycemic index and 9 % higher satiety index as compared to control biscuits. A four-week bio-efficacy trial involving diabetic subjects consuming these biscuits as a routine snack resulted in an 11.45 % decrease in fasting blood glucose and a 19.15 % reduction in random blood glucose levels. Insulin and HDL levels also significantly improved. The study concludes that these designer biscuits possess a hypoglycemic effect, offering a potential dietary intervention for managing diabetes. |
| first_indexed | 2024-04-24T20:12:09Z |
| format | Article |
| id | doaj.art-87a99e16a4ea4c84873eb9aadabcfe86 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T20:12:09Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-87a99e16a4ea4c84873eb9aadabcfe862024-03-23T06:25:50ZengElsevierFood Chemistry: X2590-15752024-06-0122101305Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals Iahtisham-Ul-Haq0Aqsa Akram1Iqra Yasmin2Hafiz Rizwan Sharif3Gulzar Ahmad Nayik4Seema Ramniwas5Shahida Anusha Siddiqui6Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, PakistanDepartment of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, Imperial College of Business Studies (ICBS), Lahore, PakistanDepartment of Human Nutrition and Dietetics, University of Chakwal, Chakwal, PakistanDepartment of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, PakistanDepartment of Food Science & Technology, Government Degree College Shopian, 192303 Jammu and Kashmir, IndiaUniversity Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, IndiaTechnical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, Quakenbrück, Germany; Corresponding author at: Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany.This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and designer biscuits were prepared with varying proportions of wheat flour and pulses (chickpea, mungbean). The pulses-supplemented biscuits exhibited increased protein content and reduced readily available carbohydrates. Selected designer biscuits, with 12.5 % incorporation of chickpea and mungbean pulse flour, demonstrated significantly lower glycemic index (69.17 ± 5.01) and higher satiety index (122.19 ± 8.85) compared to control biscuits. These showed 13 % less glycemic index and 9 % higher satiety index as compared to control biscuits. A four-week bio-efficacy trial involving diabetic subjects consuming these biscuits as a routine snack resulted in an 11.45 % decrease in fasting blood glucose and a 19.15 % reduction in random blood glucose levels. Insulin and HDL levels also significantly improved. The study concludes that these designer biscuits possess a hypoglycemic effect, offering a potential dietary intervention for managing diabetes.http://www.sciencedirect.com/science/article/pii/S2590157524001925ChickpeaDesigner biscuitsType-2 diabetes mellitusGlycemic indexMung beanSatiety index |
| spellingShingle | Iahtisham-Ul-Haq Aqsa Akram Iqra Yasmin Hafiz Rizwan Sharif Gulzar Ahmad Nayik Seema Ramniwas Shahida Anusha Siddiqui Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals Food Chemistry: X Chickpea Designer biscuits Type-2 diabetes mellitus Glycemic index Mung bean Satiety index |
| title | Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals |
| title_full | Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals |
| title_fullStr | Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals |
| title_full_unstemmed | Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals |
| title_short | Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals |
| title_sort | compositional profiling and bioefficacy studies of pulses supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals |
| topic | Chickpea Designer biscuits Type-2 diabetes mellitus Glycemic index Mung bean Satiety index |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001925 |
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