000			02166nam a2200145 4500
008			250320b |||||||| |||| 00| 0 eng d
100			_aR Shrestha
245			_aSuitability of barnyard millet (Echinochloa frumentacea)for development of low glycemic index and hypolipidemic pizza base
300			_ap.146-153
520			_aThe present study was conducted to formulate low glycemic index pizza base using barnyard millet flour (BMF), analyze its nutrient composition and to evaluate its effect on the lipid profile of rats induced with hyperlipidemia. BMF pizza base was prepared by substituting refined wheat flour (RWF) with 40% of BMF. Incorporation of BMF resulted in significantly (p<0.05) higher crude fibre, protein, total ash, total dietary fiber (TDF), antioxidant activity, zinc and iron content in the pizza base in comparison to RWF pizza base. BMF incorporated pizza base with 8.89% of TDF was found to be rich in fiber. To determine the glycemic response and GI, ten non-diabetic adult female participants were administered with of BMF pizza base and pizza on alternate days. BMF pizza base and pizza with GI values of 36.67 and 43.43, respectively were observed as low GI products (<55). In order to analyze the effect of BMF pizza base on the lipid profile, albino rats (induced with hyperlipidemia) were supplemented with BMF pizza base diet for 28 days.Administration of BMF pizza base diet significantly (p<0.05) reduced triglyceride level, total cholesterol, very-low-density lipoprotein (VLDL), low-density lipoprotein (LDL) and increased high-density lipoprotein (HDL) level among hyperlipidemic rats. These results validate that the replacement of RWF with 40% of BMF is feasible for the formulation of low GI pizza base which also confers hypolipidemic property
654			_aBarnyard millet _aGlycemic index _a Lipid profile _aNutrient composition _aPizza base
700			_a S Srivastavaa
773	0		_0125286 _9109623 _dNew Delhi NISCAIR _tIndian Journal of Traditional Knowledge _x0972-5938
942			_cJA
999			_c131440 _d131440