Evaluation of the Organoleptic Values of Chapatti Incorporated with Selected Natural Hypoglycemic Foods

Authors

  • Bharti Jain Associate Professor Department of Food Science and Nutrition Maharshi Dayanand Saraswati University Ajmer - 305009
  • Divya Kuvera

DOI:

https://doi.org/10.37591/rrjofst.v4i1.470

Abstract

Diabetes is the new epidemic in developing India. Diabetes becomes a real problem of public health in developing countries, where its prevalence is increasing steadily. Slight modification of diet according to the disease not only helps the patients to control diabetes but also fulfills the daily need of nutrients for the body. Presently the world is moving from synthetic to the use of natural hypoglycemic products for remedial purpose of diabetes, so as to avoid severe side effects. Out of all common ones, the potent hypoglycemic agents i.e. bitter gourd, fenugreek seeds, jamun seeds, tulsi leaves and guar-gum were chosen to develop chapatti commonly consumed in daily diet from each source. The acceptable level of incorporation of natural hypoglycemic foods varied in different preparations ranging from 4 to 16%. All the developed food preparations were organoleptically evaluated by a panel of 30 diabetics using nine point hedonic scale. Maximum acceptability scores were noted for guar-gum (7.8 to 8.5) for different sensory attributes whereas tulsi chapatti scored the lowest for color (3.5) and appearance (3.4), bitter gourd chapatti for odor (4.5) and taste (4.0) and methi chapatti for texture (7.0). Acceptability was noted to be the highest for guar-gum chapatti (8.5) and was ‘liked extremely’ followed by jamun chapatti, tulsi chapatti, bitter gourd and methi chapatti with the mean scores 7.6, 6.5, 6.0 and 5.5.

Keywords: Natural hypoglycemic foods, hedonic scale, organoleptic evaluation

Cite this Article Jain B, Kuvera D. Evaluation of the Organoleptic Values of Chapatti Incorporated with Selected Natural Hypoglycemic Foods. Research & Reviews: Journal of Food Science & Technology. 2015; 4(1): 1–4p. 

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Published

2018-04-21

Issue

Vol. 4 No. 1 (2015)

Section

Research Article

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