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SummaryA fibre-enriched, reduced-calorie biscuit [formulated biscuit (FB)] was evaluated for its antidiabetic and antilipidaemic potential in streptozotocin-induced diabetes in Wistar rats against control biscuit (CB) having high calorie and low fibre content. Animals were allocated into five groups: a control group fed with synthetic diet, two diabetes-induced groups (CBD and FBD) and two nondiabetic groups (CBND and FBND). CBD and CBND were fed with synthetic diet + CB while FBD and FBND were fed with synthetic diet + FB. After 6 weeks of feeding, the change in weight of nondiabetic group fed with FB (+16.20%) was nonsignificantly lower compared to control (+33.01%) and CB-fed (+34.55%) group. Nonsignificant loss in body weight was observed among diabetic group fed with FB (À11.76%) or CB (À36.88%). Feeding of FB led to a significant decrease in fasting and postprandial blood glucose levels, total cholesterol, triglycerides, LDL-C, VLDL-C and atherosclerotic index and increase the HDL-C. Histological examination showed that feeding of FB was able to partially recover the destroyed b-cell in STZ-induced diabetic rats.

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Background: Vermicelli is a traditional Indian food product, commonly known as ‘Sewai’ or ‘Jave’. The present study aims at the value addition of vermicelli enriched with iron and beta-carotene. Methods: Barnyard millet flour (BMF) and rice flour (RF) along with malt flour from whole green gram, carrot powder, fenugreek powder and xanthan gum (XG) are used to develop nutritionally enriched barnyard millet vermicelli (BMV). Response Surface Methodology (RSM) was employed to optimize the formulation by analyzing the effect of BMF, RF and XG levels on the sensory attributes like hardness, stickiness, color, flavor and masticability. Result: Results revealed that the independent variables have a significant effect on the dependent variables. The moisture, protein, ash, fat and carbohydrate content in optimized product was found to be 6.40%, 10.07%, 1.44%, 1.72% and 80.31% respectively. The optimized product is nutritionally enriched having 3.81mg/100g of iron and1039µg/100g of beta-carotene present in it.

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