Development and Sensory Assessment of Herbal-mixture-based Foods- Uttapam and Upma for Type 2 Diabetes Control
Swati Sharma *
Department of Home Science, Kurukshetra University, Kurukshetra, India.
Tarvinder Jeet Kaur
Department of Home Science, Kurukshetra University, Kurukshetra, India.
*Author to whom correspondence should be addressed.
Abstract
The metabolic disease known as type 2 diabetes mellitus (T2DM) is characterised by decreased insulin production, insulin resistance, and persistent hyperglycemia. A sustainable approach to managing diabetes involves dietary changes utilising low-glycemic index foods, which are culturally acceptable and enhanced with bioactive herbal compounds. The goal of the current study was to create popular Indian cuisine items combined with a standardised herbal blend and assess their sensory acceptability as possible functional diets for people with type 2 diabetes. Different amounts of herbal combinations were used in uttapam and upma. The study focuses on sensory acceptability. A semi-trained panel of 30 professors and research scholars evaluated sensory characteristics, including color, appearance, scent, texture, taste, and overall acceptability. The Kruskal–Wallis test was used to analyse statistical differences. The results showed that moderate levels of herbal combination incorporation significantly improved scent, taste, and overall acceptability in most savoury goods. The results imply that carefully prepared herbal-enriched meals are palatable and have potential as dietary supplements for the treatment of type 2 diabetes.
Keywords: Glycaemic control, herbal mixture, functional foods, type 2 diabetes mellitus, sensory assessment