Multiflour Baked Mini Puri for Diabetes Mellitus

MULTIFLOUR BAKED MINI PURI FOR DIABETES MELLITUS Sonu Mishraa, Dr. Rupali Senguptab aStudent (MSc CND-2), Department of Clinical Nutrition and Dietetics, Dr. BMN College of Home Science, NAAC-Re-Accredited A Grade with CGPA 3.64/4 (Affiliated to SNDT Womens University Mumbai), 338, R. A. Kidwai Road, Matunga (E), Mumbai 400019, Maharashtra, India bHead of Department - Clinical Nutrition and Dietetics, Dr. BMN College of Home Science, NAAC-Re-Accredited A Grade with CGPA 3.64/4 (Affiliated to SNDT Womens University Mumbai), 338, R. A. Kidwai Road, Matunga (E), Mumbai 400019, Maharashtra, India Diabetes mellitus is a group of diseases characterized by high blood glucose concentrations resulting from defects in insulin secretion, insulin action, or both. There is a significant prevalence of diabetes and IRS (insulin resistance syndrome) in the urban Indian population. Subjects with diabetes as well as IRS have greater prevalence of obesity, central obesity, hypertension, hypertriglyceridemia and low HDL as compared with normal subjects. High protein diet produced a relative improvement in plasma insulin responses for the blood glucose levels for mild diabetic patients. A high intake of dietary fiber, particularly of the soluble type, improves glycemic control, and lowers plasma lipid concentrations in patients with type 2 diabetes. Individuals with low fat and high fibre intakes lost more weight compared with those consuming a high-fat, low-fibre diet. Dietary fat and fibre intake are significant predictors of sustained weight reduction and progression to type 2 diabetes. The multiflour baked mini puri snacks are made from high protein flour, high fiber and low fat in contradiction to traditional puris which are deep fried and has no fiber and thus can be given to diabetes for better glycemic control.