Designing and Developing a RTS Convenience Snack for Diabetics
Anil S Nandane1
1 Dept of Food Processing Technology, A.D. Patel Institute of Technology, New VV Nagar Anand Gujarat 388121
2 Institute of Rural Management, Anand Gujarat
International Journal of Clinical Case Reports, 2013, Vol. 3, No. 1 doi: 10.5376/ijccr.2013.03.0001
Received: 14 Dec., 2012 Accepted: 17 Dec., 2012 Published: 18 Dec., 2012
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Preferred citation for this article:
Ruby Balchandani et al., 2013, Designing and Developing a RTS Convenience Snack for Diabetics, International Journal of Clinical Case Reports, Vol.3, No.1 1-6 (doi: 10.5376/ijccr.2013.03.0001)
India has the dubious distinction of being home to one in five persons with diabetes worldwide. The WHO predicts that the number of people with diabetes is to double in the next couple of decades & the major brunt will be borne by developing countries (including India).The surveys were conducted on diabetes, for doctors, and the meal and calorie requirements for diabetics were found. A pre-project survey of diabetic patients and doctors was carried out and the collected data was analysed using differential and inferential statistical analysis. Based on this, a mid-day snack was formulated containing components across various food groups while simultaneously considering their glycemic index.The subjects’ (diabetic patient) fasting blood sugar (FBS), pre prandial blood sugar( PE) before evening snack and post prandial blood sugar (PP2BS) were checked with their present regular diet as well as after administering formulated snack. There was a significant difference between the PP2BS levels, almost a 30 mg/dl positive shift when the subjects consumed their own snack which means that the formulated snack lowered their blood sugar levels to a significant extent,having a satiety of 2 hours and contributing significantly in nutrition based on a 2000 kcal diet.
Diabetes; Blood glucose level; RTS Convenience snack; Glycemic index; Nutritional composition
International Journal of Clinical Case Reports
• Volume 3