Utilization of turmeric powder (Curcuma longa) to hinder the glycaemic impact of refined wheat bread.

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.