Development of Instant Food Mix for Diabetic Patients


Authors : Arati; Dr. Renu Khedkar

Volume/Issue : Volume 10 - 2025, Issue 5 - May

Google Scholar : https://tinyurl.com/mrm8ze22

DOI : https://doi.org/10.38124/ijisrt/25may1375

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Abstract : In present times, instant foods are frequently defined as foods that supply convenience to consumers and helps in reducing the time of preparation/cooking, whereby the time it takes for the preparation and cooking of the food merely takes some minutes. Dosa is a food product from the southern part of India which resembles to a fermented pancake usually prepared from milled rice and black gram dal. Instant Dosa mix based on Ragi (finger millet flour), raw banana flour, Besan (gram flour) and Jowar (sorghum flour) and flavouring agents was developed using RSM (RESPONSE SURFACE METHODOLGY). Proximate analysis of the product and shelf life study of the same were conducted in both accelerated (38 degrees) and ambient (27 degrees). Millets are known as quite possibly the main cereal grains. The objective of the present study was to develop a flour using the finger millet, chickpea flour sorghum and raw banana flour for people with diabetes. The flour in question is developed in order to sustain the palatability and also to bring forth a dietary change in the population having diabetes.

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In present times, instant foods are frequently defined as foods that supply convenience to consumers and helps in reducing the time of preparation/cooking, whereby the time it takes for the preparation and cooking of the food merely takes some minutes. Dosa is a food product from the southern part of India which resembles to a fermented pancake usually prepared from milled rice and black gram dal. Instant Dosa mix based on Ragi (finger millet flour), raw banana flour, Besan (gram flour) and Jowar (sorghum flour) and flavouring agents was developed using RSM (RESPONSE SURFACE METHODOLGY). Proximate analysis of the product and shelf life study of the same were conducted in both accelerated (38 degrees) and ambient (27 degrees). Millets are known as quite possibly the main cereal grains. The objective of the present study was to develop a flour using the finger millet, chickpea flour sorghum and raw banana flour for people with diabetes. The flour in question is developed in order to sustain the palatability and also to bring forth a dietary change in the population having diabetes.

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