Fibre and protein enriched chicken wheat crisps were evaluated for their adsorption behaviour at a temperature range of 5 °C - 40 °C and a water activity range of 0.1-0.9. Sigmoid type II isotherm was obtained for the product and the sorption data was fitted to 3 models namely BET, GAB, and Peleg model. Each model was statistically evaluated by means of root mean square (%) and coefficient of determination (R2). Peleg and GAB gave the best fits for the moisture sorption data evaluated on the basis of regression analyses and goodness of fit. Surface area of adsorption was evaluated using parameter values obtained from the BET model and the surface area decreased with increase in temperature. Equilibrium moisture content at a particular water activity and isosteric heat of sorption were seen to decrease with increasing temperature. We conclude that the chicken wheat crisps can be stored at 25 °C for a better shelf life.

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Background/Objective: Patients with type 2 diabetes face challenges when it comes to following recommendations (nutrition, exercise and medications). Using technology to understand glycemic responses can increase patient awareness about dietary and lifestyle changes. Coupled with coaching by an expert nutritionist, such a program may help improve patient adherence, resulting in a reduction in HbA1c and body mass index (BMI). Method: Fifty-seven patients with type 2 DM not at goal (HbA1c ≥ 6.5%) either on lifestyle modification, OHA with or without insulin, consenting to participate in the study were enrolled in the DIABEFLY program which included Ambulatory glucose monitoring (AGM) and correlating it with dietary intake for 14 days using a technology platform (FITTERFLY wellness app). Patients were explained their AGM graphs, in relation to their daily food and activity log, to make them aware of their personalised glycemic responses to various foods and accordingly diet plan was suggested. Nutritionists (coaches) interacted with patients over calls on Day 1, 7, 14, 30, 60 and Day 90 to explain recommendations, address any diabetes related queries and evaluate adherence to diet & exercise plans. Patients also had access to daily chat support for 90 days and received daily messages on glycemic responses, healthy food choices, exercise options, stress management, sleep, medication adherence, self-monitoring of blood glucose and complications of diabetes. Strictly, no advice on type or dosage of medication was given by the coaches. Statistical analysis for outcomes was done by t-test using SPSS software. Result: Out of 57 patients, mean age was 46 years, of which 70% were male and 30% were females. The baseline HbA1c was found to be 8.3% ± 1.68 which significantly decreased (p<0.05) to 7.4% ± 1.36 in 3 months. The Baseline BMI of 27.1± 4.9 kg/ sq m was significantly reduced (p<0.05) to 26.6±4.6 kg/sq m in 3 months. Discussion: With the availability of AGM devices, powerful food databases and technology to correlate these two had led to a new era of diabetes coaching. The personalised glycemic responses so calculated for every patient lead to more concrete understanding of changes necessary for better glycemic control. Regular interactions or reminders from an expert may act as a unique and necessary way of reinforcement to follow recommendations. In our study, though increased engagement with the programme resulted in a significant reduction in HbA1c and BMI. Conclusion: Personalized Glycemic response led coaching benefits patients with Type 2 diabetes mellitus helping them achieve two critical outcomes - lowering of HbA1c and reduction of BMI as early as three months. Keywords: AGM; Personalised glycemic response; Diabetes lifestyle coaching

Glycemic index lowering effect of chicken solids was studied using a model system approach. Experimental samples were prepared by adding chicken powder at varying levels (10 mg, 20 mg, 30 mg, 40 mg) to 50 mg of corn starch as carbohydrate base. The chicken powder had a proximate protein content of 81.1 per cent, fat 9.1 per cent, ash 6 per cent and moisture 3.7 per cent. In vitro starch digestibility and estimated glycemic index (eGI) of the samples were estimated. It was found that only sample B and C could reduce the eGI of the sample by 22.8 per cent and 21.8 per cent respectively, with an eGI value of 68.05 and 68.9 respectively. Samples containing 30 mg and 40 mg chicken powder did not affect the eGI significantly and values were close to eGI values for the control (corn starch alone). It is concluded that chicken solids exhibit a significant (p < 0.05) glycemic index lowering effect at a level of 17 per cent to 29 per cent of the formulation, and not linearly with an increase in protein content.