Fibre rich cookies were prepared by substituting refined wheat flour with carrot pomace powder (CPP) at 5%, 10%, 15%, 20% and 25% and evaluated for its physical properties, chemical composition, textural properties and sensory characteristics. The weight and thickness of the cookies increased whereas the diameter, spread ratio and spread factor decreased with the increase in CPP in flour blend. The moisture, crude fibre and ash content increased whereas the protein and carbohydrate content decreased with the increase in CPP in flour blend. The fat content of the cookies showed no pronounced variation. The hardness of the cookies increased with increase in the level of incorporation of CPP in the flour blends. CPP improved the appearance of cookies by imparting it attractive colour; however the texture score decreased with the increase in the level of supplementation. Cookies with 10 % CPP were found to be most acceptable due to attractive appearance; and better taste and flavour.

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The present study was conducted to show the long term effect of low glycemic index (GI) finger millet (Eleusine coracana) buns (GI = 36.57) on diabetics. This case control clinical trial was conducted on 30 type 2 diabetic subjects who were equally divided into 2 groups: experimental group (EG) and control group (CG). The EG patients were supplemented with four (200 g) finger millet flour buns for 60 days in comparison to control group without having any buns supplementation. All the samples supplemented to experimental group provided 23-25g of total dietary fibre per day. The metabolic parameters studied were serum glucose, serum cholesterol, serum LDL, serum HDL, serum triglycerides and serum VLDL. Blood glucose levels (both fasting and post prandial) and lipid profile (at fasting) of the subjects were assessed at baseline and after 60 days of supplementation. Significant reduction was recorded in fasting blood glucose (13.75%), post prandial blood glucose (14.43%), serum cholesterol (4.41%) and serum LDL (11.22%) and also a decrease in serum triglycerides (5.11%) and VLDL (4.74%). Serum HDL increased significantly by 14.98 per cent. Thus, it is concluded that finger millet as a low GI food product leads to modest improvement in long-term glycemic and lipidemic control in type 2 diabetics.

The study was conducted to formulate beverages by incorporating beetroot juice concentrate. The beverages selected for the study were lime beet juice and amla beet juice. Beetroot juice concentrate was incorporated at 0, 5, 7 and 10 per cent level. Acceptability of the beverages was evaluated using 9 point hedonic rating scale. It was found that 10 per cent level of incorporation of beetroot juice concentrate was more accepted in lime beet juice and amla beet juice. The results of nutrient analysis inferred that protein (g %), fat (g %), fibre (g %), carbohydrates (g %), total minerals (mg %) and zinc (mg %) content of amla beet juice was more than that of content of lime beet juice. On the other hand, moisture (g %), iron (mg %), calcium (mg %), manganese (mg %) and energy (kcal)content were more in lime beet juice. Lime beet juice can be stored upto 3 days in LDPE, HDPE and PET jar at room temperature and at refrigeration temperature in good condition. Whereas amla beet juice can be stored in LDPE for 5 days at room temperature and at refrigeration temperature in PET jar for 3 weeks in good condition.

Material balance of the process involved in preparation of green banana flour is an important aspect to be overlooked. Unripe green banana flour prepared by pretreatment of banana slices with sodium metabisulphite followed by cabinet drying method, produced a flour with fairly white colour, good nutritive value and also yield was about 26 per cent. Proximate composition and functional properties such as bulk density, water absorption capacity, swelling capacity, foaming capacity, emulsification capacity and rehydration characteristics of prepared banana flour were determined. Also cost of production of banana flour was about Rs. 9.50/100g which is much less than any other advanced processing technique and is quite affordable.