DEVELOPMENT - STANDARDIZATION AND GLYCEMIC INDEX TESTING OF THE MADUVA CHOCO MIX

Abstract

The glycemic index is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and therefore usually,” insulin levels. Palm sugar is a sweetener derived from any variety of palm tree while sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably. Compared to many other sweeteners, palm sugar has a relatively low impact on blood glucose levels and is more appropriate for diabetes. For comparison, regular table sugar has a glycemic index value of 68 and honey is rated at 55 and palm sugar is rated at 35. Furthermore, compared to brown sugar and table sugar, palm sugar is higher in potassium, magnesium, zinc, iron, nitrogen and sodium. But, just because palm sugar impacts blood glucose comparatively less, does not mean that there should not be limits on its consumption. Eating excessive amounts of palm sugar at a time would raise blood glucose levels too high, so moderation is the key. Hence, a product was developed along with the ingredients, ragi flour, palm sugar, cocoa powder and milk powder. The developed product was preservative free instant premix which had low glycemic index than normal sugar.