Anti Diabetic, Anti Oxidant Activity and Amylose Estimation of Raw Banana Flour and Gymnema Sylvestre in Product Development
Authors
-
Department of Nutrition and Dietetics, Mount Carmel College, Bengaluru-560 052 ,IN
Padma Vijayakumar -
Department of Nutrition and Dietetics, Mount Carmel College, Bengaluru-560 052 ,INFatima Zohra
DOI:
https://doi.org/10.21048/IJND.2024.61.1.34290Keywords:
Raw banana, resistant starch, Gymnema sylvestre, nutrient dense, gut friendly and ready to eat.Abstract
Gut microbiome is altered due to the increased state of inflammation in type 2 diabetes. Resistant starch proves to be a good prebiotic and hence has a lot of scope in the development of gut health friendly food products. Underutilized raw banana flour which is rich in resistant starch was used for the development of a snack with the incorporation of the anti-diabetic herb Gymnema sylvestre. The control and variations were developed with different percentages of raw banana flour. Three different ready to eat snacks were formulated namely- khakhra, sev and chakli out of which khakhra was selected based on the sensory evaluation and further analysis. Evaluation for DPPH showed a significant increase (˂ 0.001) in the 70-percentage variation (K1). Anti-diabetic assay demonstrated a good inhibition percentage for the K1 (80.15). Amylose content was higher (35.54±0.02) indicative of a high resistant starch content in K1. The study concluded that enrichment of khakhra with the herb and raw banana flour has potential as a snack in type 2 diabetes.
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Copyright (c) 2024 Padma Vijayakumar, Fatima Zohra
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Accepted 2024-03-05
Published 2024-03-01
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