Development of a marketable rice based herbal porridge suitable for diabetics from Scoparia dulcis

Consumption of herbal leafy porridges is a reputed dietary remedy among Sri Lankans in treating diabetes. The aim of the study was to develop a rice based herbal porridge [rice: fresh leaves: scraped coconut kernel 13 - 15: 25 - 30: 10 - 13 (w/w/w)] commercially with Scopariadulcis leaves which has proven antidiabetic effects and low GI (fresh porridge) which benefits diabetics. Two porridges with the same ingredient ratio were produced with different particle sizes. Porridge produced with 100% fine particles (extruded rice, leaves and scraped coconut mixed with rice powder) elicited a high GI for normal (92 ± 22) and diabetic (97 ± 20) subjects. The second porridge prepared with the minimum amount of extruded rice with other ingredients mixed with boiled and dried intact rice grains had a medium GI (normal 58 ± 11, diabetics 61 ± 11). A significant reduction (p < 0.05) in the peak blood glucose was observed in diabetic subjects for porridge 2 (12.4%) compared to porridge 1 (0.7%) when compared to glucose. The reason could be the significantly high (p0.5 mm) (63%) and minimum amount of extruded fine particles in porridge 2 compared to porridge 1 (1.3%).

Cinnamomum zeylanicum and Curcuma longa incorporated dairy yoghurts with hindered glycaemic properties for healthy people

This study mainly compare glycaemic responses of a control yoghurt(typical dairy yoghurt)against two novel yoghurt products with added spices oleoresins(Cinnamon yoghurt-Cinnamomum zeylanicum,turmeric yoghurt-Curcuma longa)using 16 healthy volunteers in a randomized crossover study.Blood glucose concentrations were measured at fasting state and 30,45,60,90,120 min following the ingestion,using a Blood Glucose Monitoring System and blood glucose response curves were plotted.Nutritional and physicochemical properties were also compared and no significant differences(P>0.05)were observed between novel yoghurts and the control within the storage period.Significant reductions in peak blood glucose concentration and area under the curve(AUC)(P<0.05)for both novel products compared to standard dairy yoghurt was observed;revealing the reduction of glycaemic impact by spice ingredients.Peak reductions of glucose concentration for cinnamon yoghurt was 9.61%,for turmeric yoghurt was 9.26%;they were considerably lower compared to the control.Mean peak serum glucose concentration for control,cinnamon yoghurt and turmeric yoghurt were(113.38±6.39),(102.50±6.00),(102.88±5.38)mg/dL respectively and mean AUC were(11951±523),(11012±611),(10941±530)(mg/dL)·min respectively.Hence novel yoghurt products are proven to be excellent sources in reducing postprandial blood glucose responses.©2021 Beijing Academy of Food Sciences.yoghuart products sae proven to be excellent sources in reducing postprandial blood ghncose Tesponses.