Author(s):

Karmjeet Kaur, Harpreet Kaur, Kiran Bains, Jaswinder Kaur Brar and Shikha Bathla

Abstract: The study was conducted to develop culturally accepted low glycemic mathi for the patients of diabetes mellitus. The acceptability, nutritional composition and glycemic index (GI) of the developed mathi were assessed. Oat, barley, soybean and chickpea flour were incorporated into the refined wheat flour to prepare mathi by using ten flour combinations. Blend of refined wheat flour with soy flour or chickpea flour (75 and 25%) and another blend of refined flour with barley and soy flour (50, 25 and 25%) had the highest acceptability for mathi. The results of proximate analysis revealed a significantly (p≤0.05) higher fibre, protein and a significantly (p≤0.05) lower carbohydrate content in the developed products prepared from selected blends. The mathi prepared from refined flour in combination with barley and soy flour (50, 25 and 25%), had moderate Glycemic Index (60.6). Hence it can be an alternative snack for diabetic patients.

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