Diabetes mellitus is one of the non-communicable disorders, affecting over 2.8% of the World’s population. As noodles are becoming popular diets now-a-days and is categorized as high glycemic index (GI) product this is not recommended for diabetics. Objective: Current study focuses on the influence of low-GI ingredients on noodle GI.
 On basis of preliminary studies, rajma flour, whole guar and guar seed powder incorporated noodles were selected for the study. Noodles were prepared, dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different time intervals. Results of the study indicated that with different ingredients incorporation there was significant difference in the GI of the noodles. Noodles with added ingredients showed significant reduction of GI value of 49, 32 and 25 with rajma, whole guar and guar seed powder respectively compared to control noodles. Study spotlights on the use of these health’s beneficial ingredients in the noodle processing and its effect on health. The developed noodles may be included in the diet of diabetic patients. Low glycemic index ingredients are those, which digest slowly and also release glucose into the blood gradually during absorption. This slow releasing property of the ingredients is a positive indicator in diet management of the diabetic individuals. Majority of the legumes like pea, lentil, rajma, chickpea and also some of the high fiber vegetables have a similar effect on the blood glucose after ingestion. Soluble and insoluble dietary fibers are polysaccharides which pass the normal digestion process. Rajma or Kidney bean is a legume with higher fiber content. Guar or Cluster bean is the basic ingredient in the production of guar gum, isolated from the mature seeds of guar pods. The isolated guar gum is widely used in many industries as thickening agent, binder and so on. These low GI ingredients have an effect on lowering the GI because dried beans has an impact on lowering postprandial blood glucose and also factors like high fib. Glycemic response to a portion of food is influenced by several food factors like nutrient composition, energy density, organoleptic quality of foods etc. Glycemic load (GL) of a food product is an amount, which is the result of rise in blood glucose of a person after consuming the food. GL is based on GI of the foods. GL is the product of a food’s total carbohydrate content and GI of the same food divided by hundred.

With Regards,
Sara Giselle
Associate Managing Editor
Global  Journal of Digestive Diseases