| Abstrakt: |
Objectives: Diabetes mellitus is one of the most common metabolic disorders that affect the metabolism of carbohydrates, proteins, and fats. This disease occurs due to a lack of insulin secretion or reduces tissue sensitivity to insulin and causes high blood sugar. Due to the side effects of using chemical drugs to treat diabetes, different plants have been used to reduce blood sugar. The cake is one of the cereal products with a high-consumption snack for all age groups. In this study, the possibility of producing cakes by replacing some parts of wheat flour with quinoa flour and okra flour was investigated in order to use the benefits of these flours in reducing the glycaemic index for people with diabetics. To compensate the negative effects of gluten reduction caused by replacing wheat flour with other flour, basil gum was used as a natural and indigenous additive in cake formulations. Materials and Methods: In this study, the nutritional properties of wheat flour, quinoa and okra flour were measured. Then, four cake samples (control, cake containing 30% quinoa flour, cake containing 16% okra flour, and formulated cake consisting of 30% quinoa flour and 16% okra flour) were produced. The sample with higher nutritional value was chosen to evaluate changes in blood sugar in 10 patients with type II diabetes using the method of measuring blood sugar by a glucometer. Results: The result showed that the amount of protein and fiber in quinoa flour and okra flour was higher than the wheat flour. The fat value of quinoa flour was more than wheat flour and okra flour. The comparison between the cakes prepared from quinoa flour and okra flour with the control cake showed that the amount of fiber, ash and protein in the cake prepared with quinoa flour and okra flour was much higher than the ones in the control sample. The cake containing a combination of quinoa flour and okra flour had higher texture and sensory properties than the other samples. The result of the patient' s blood glucose test during this study showed that when the cake was formulated, the patient' s blood sugar response rate was much lower than when they used white bread (control). Conclusion: The results of this study showed that the formulated cake with okra flour and quinoa flour could be used as a main snack for people with diabetics [ABSTRACT FROM AUTHOR] |
