Abstract:
Type II diabetes is affecting almost every household around the world, affecting the lives of
millions of people. Dietary and lifestyle patterns are major contributors to the onset and
progression of type II diabetes. Although people are aware of diet being a reason for type II
diabetes, low glycaemic and palatable food options are scarce. The general public prefers wheat
flour-based products such as bread due to their taste and convenience. Since refined wheat bread
is high glycaemic, the development of low glycaemic alternatives is a timely intervention. Locally
available spices and herbs such as turmeric elicit hypoglycaemic properties and thus may reduce
the glycaemic impact of bread once incorporated. The objective of the study was to utilize locally
available spices such as turmeric in wheat bread in order to reduce the glycaemic impact of bread
with a minimal effect on palatability and product quality. Initially, wheat breads incorporated with
different percentages of turmeric powder were formulated and sensory evaluations were
performed to select the best turmeric percentage according to sensory perceptions. The
Appearance, Aroma, Texture, Taste, and Overall acceptability were evaluated using a semi-trained
sensory panel of 30 panellists. The statistically selected best sample was used for the glycaemic
index calculations along with a control bread. Healthy adults (12, 18-45 years of age, BMI 18.5-
23.5) were selected voluntarily and were asked to come for blood collection with an overnight
fast on several days. The standard (glucose), control (wheat bread), and test food (turmericincorporated
bread) were given to consume and finger prick blood was collected in a 2-hour time
window. The glycaemic index was calculated using D-glucose as the reference standard. The
calculated glycaemic index for control bread and turmeric incorporated were 57.76±14.25a and
39.04±14.16b respectively. Therefore, it could be concluded that the incorporation of turmeric
powder in minuscule amounts has hindered the glycaemic impact of wheat bread. This low
glycaemic bread product will be highly beneficial for the diabetic community as well as the general
public if commercialized.
