• Corpus ID: 53542844

Glycemic Indices of Kale Leaves Based Chakli and Twisters on Normal Human Subjects

  title={Glycemic Indices of Kale Leaves Based Chakli and Twisters on Normal Human Subjects},
  author={Neelam Chaturvedi and Ayushi Agarwal and Nishtha Raj},
The aim of present study was to develop kale based food products by utilizing its powder as an ingredient and to determine glycemic index and glycemic load on normal human subjects through IAUC (Incremental Area Under Curve) method. The food products (chakli and twisters) were developed by incorporation of different proportioned at 5 %, 10%, 15% and 20% of kale powder.The products 5% kale chakli and 10% kale twisters were most acceptable by sensory panel while comparing to other variants… 
1 Citations

Figures and Tables from this paper

A glycaemic index compendium of non-western foods
The objective of this review is to provide the GI values for a variety of foods that are consumed in non-Western countries in an attempt to widen its application in many other regions of the world.


Factors affecting starch digestibility and the glycemic response with special reference to legumes.
Legumes exemplify a class of foods, high in fiber, protein and antinutrients, with a starch which is digested slowly in vitro, which will allow greater therapeutic use of diet in the management of diabetics and disorders of carbohydrate metabolism.
Antioxidant and Nutritional Activity Studies of Green Leafy Vegetables
An investigation was carried out with nine green leafy vegetables (GLV’s) with their popular varieties most commonly grown in India to determine their biochemical composition. Among leafy vegetables
Effect of Supplementation of Malted Ragi Flour on the Nutritional and Sensorial Quality Characteristics of Cake
Cake is one of the most popular bakery product. Generally it is prepared from refined wheat flour and is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibres.
The glycemic index: methodology and clinical implications.
In long-term trials, low-GI diets result in modest improvements in overall blood glucose control in patients with insulin-dependent and non-insulin-dependent diabetes and the ability of low- GI diets to reduce insulin secretion and lower blood lipid concentrations in patientswith hypertriglyceridemia is of greater therapeutic importance.
Immunostimulatory in Vitro and in Vivo Effects of a Water-Soluble Extract from Kale
Rubisco from spinach indeed exhibited Ig production-stimulating activity in HB4C5 cells and human peripheral blood lymphocytes, providing another beneficial aspect of kale as a health-promoting foodstuff.
Licensed Under Creative Commons Attribution CC BY-NC FOOD WASTE : A PRIMER
World hunger is on the rise despite the fact that we now produce enough food for everyone on the planet. Food waste is a worldwide epidemic. It is a significant challenge and has become an issue of
Diabetes and behavioral medicine: the second decade.
The authors summarized the literature in 4 major areas: self-management of diabetes, psychosocial adjustment and quality of life, neuropsychological impact, and psychobehavioral intervention development, highlighting progress made over the past decade.
Determination of the glycaemic index of foods: interlaboratory study
The GI values of foods are more precisely determined using capillary than venous blood sampling, with mean between-laboratory s.d. of centre mean GI values reduced, suggesting ways to reduce within-subject variation of glycaemic responses may be the most effective strategy to improve the precision of measurement.