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Original Research | Food and Nutrition | Volume 15 Issue 7, July 2026 | Pages: 1193 - 1201 | India
In Vivo Glycemic Response Assessment of Tender Jackfruit Flour Incorporated Chapathi among Prediabetic Subjects
Abstract: The present study evaluated the effect of pretreatments on the browning index of tender jackfruit flour and assessed the in vivo glycemic response of tender jackfruit flour incorporated chapathi among prediabetic subjects. Two tender jackfruit varieties, Horticulture Vegetable-2 (HV2) and Tissue Culture Variety (TCV), were subjected to water blanching, citric acid blanching, and potassium metabisulphite (KMS) blanching followed by tray drying at 50, 55, and 60 ?C. Among the treatments, 0.5 % KMS blanching showed the lowest browning index in both varieties. Based on nutritional superiority, HV2 flour was selected for product development. Chapathi incorporated with 15 % tender jackfruit flour showed good sensory acceptability and was selected for glycemic evaluation. The incorporated chapathi exhibited lower postprandial blood glucose levels and a 28 % lower area under the curve compared to the control, indicating improved glycemic response among prediabetic subjects.
Keywords: Diabetes Mellitus, Tender Jackfruit Flour, Glycemic Response, Functional Food and Chapathi
How to Cite?: Divya C, Kalpana B, "In Vivo Glycemic Response Assessment of Tender Jackfruit Flour Incorporated Chapathi among Prediabetic Subjects", Volume 15 Issue 7, July 2026, International Journal of Science and Research (IJSR), Pages: 1193-1201, https://www.ijsr.net/getabstract.php?paperid=SR26714220033, DOI: https://dx.doi.org/10.21275/SR26714220033