International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 25(19) (2024)
Evaluation of anti-diabetic potential of Syzygium cumini seed (SCS) powder infused tortilla as therapeutic diet to mitigate hyperglycemia
Hmna Saleem1, Nuzhat Jamil2, Ayesha Ahmad3, Hafiz Muhammad Saad Ali4, Irsa Zafar5, Mudasir Majeed6, Muhammad Yasir4*, Muhammad Hamza7 , Qudsia Kanwal4
1Department of Nutritional Science, Government College University, Faisalabad, Pakistan
2Nanotechnology Division, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad, Pakistan
3Department of Chemistry, Superior University, 17Km Raiwind Road, Kot Araian, Lahore, Pakistan
4Department of Chemistry, The University of Lahore, Lahore, Pakistan
5Department of Chemistry, Government College University, Faisalabad, Pakistan
6Department of Applied Chemistry, Government College University, Faisalabad, Pakistan
7Additive Manufacturing Institute, Shenzhen University, Shenzhen, China
Abstract
Diabetes mellitus, a chronic metabolic disorder, is characterized by hyperglycemia. Current therapies to cope up the disease are inadequate to provide instant glycemic control resulting in severe health damage. In current study, Syzygium cumini seed (SCS) powder supplemented wheat tortillas were evaluated qualitatively and quantitatively to regulate the blood glucose levels in diabetic patients. For this purpose, wheat flour was blended with SCS powder at different treatment levels (2%, 4% and 6%). All treatments (T1 – T3) were subjected to proximate analysis, rheological attributes and sensory evaluation to get most acceptable supplementation. Results of such studies revealed that T1 treatment (2% CSC) was found to be the most suitable one, showing paramount results for rheological attributes (Final viscosity: 1803.02±8.84 mPa.s; Peak viscosity: 1597.3±9.99 mPa.s), proximate analysis (Moisture content: 25.82±1.10 %, Ash content: 2.19±0.08%, Fiber content: 1.22±0.08%) and sensory features (Overall acceptability: 8.0±0.07). Tortillas made by such optimized blending level (2% CSC), when applied to a given set of diabetic patients, exhibited remarkable results by giving a significant decrease (206.17±6.01 mg/dL at day1 while 180.41±5.08 mg/dL at day21) in blood glucose level upon increasing time of treatment. Thus, Syzygium cumini seeds can be effectively blended in various food products to control diabetes and other related diseases.
Keywords: Anti-diabetic potential; Proximate analysis; Rheological behavior; Sensory evaluation; Tortilla.
Full length article – PDF *Muhammad Yasir, e-mail: muhammad.yasir@chem.uol.edu.pk Doi # https://doi.org/10.62877/25-IJCBS-24-25-19-25