This study evaluated the glycemic response to pigeon pea (PP) – wheat flour (WF) composite biscuits by diabetic patients. Biscuits were produced from flour made from the mixture of WF and PP flour in the proportion of 100:0 (100 - PP), 75:25 (75-PP), 50:50 (50-PP), 25:75 (25-PP), and 0:100 (WF), 4.5% ginger was used as flavor. Sensory evaluation revealed that 100-PP (6.54 ± 0.05) had highest acceptability and palatability attributes (p < 0.05). Glycemic index (GI) and glycemic load (GL) of the biscuits ranged from 100 – PP (41.36 ± 0.30) to CAB (79.89 ± 1.00) and 100-PP (10.57 ± 0.01) to CAB (30.70 ± 0.40), respectively. All the composite biscuits had low GI < 60 and GL < 20. Composite biscuit may suggest a cheap, adequate and safe supplementary diet for diabetic patients.

中文翻译：

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糖尿病受试者对木豆和小麦粉混合物制成的饼干的血糖反应


本研究评估了糖尿病患者对木豆（PP）-小麦粉（WF）复合饼干的血糖反应。饼干由WF和PP面粉按100:0（100-PP）、75:25（75-PP）、50:50（50-PP）、25:75（25）的比例混合制成的面粉生产。 -PP)、0:100(WF)、4.5%姜用作香料。感官评价显示 100-PP (6.54 ± 0.05) 具有最高的可接受性和适口性 (p < 0.05)。饼干的血糖指数（GI）和血糖负荷（GL）分别为100-PP（41.36±0.30）至CAB（79.89±1.00）和100-PP（10.57±0.01）至CAB（30.70±0.40）。所有复合饼干的GI < 60和GL < 20均较低。复合饼干可能为糖尿病患者提供廉价、充足且安全的补充膳食。