MANAGING GLYCEMIC RESPONSE IN NORMAL AND HYPERCHOLESTEROLEMIC SUBJECTS USING PSYLLIUM HUSK SUPPLEMENTED COOKIES

Tahira Batool Qaisrani; Masood Sadiq Butt; Khalid Masood Qaisrani et al.

Tahira Batool Qaisrani Assistant Professor, Ghazi University, Dera Ghazi Khan
Masood Sadiq Butt Professor and Director General, National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Khalid Masood Qaisrani et al. Senior Medical Officer, T.B. and C.D. Ward, DHQ Hospital, Dera Ghazi Khan, Pakistan

Keywords: psyllium husk, dietetic cookies, hypoglycemic view, hypercholesterolemic, healthy subjects

Abstract

ABSTRACT: Objective: Present research was carried out to evaluate the efficacy of psyllium husk based dietetic cookies as therapeutic agent for management of blood glucose level in normal and hypercholesterolemic subjects. Methodology:Dietetic cookies were prepared by replacing wheat flour with psyllium husk. Five cookies with 3.22g dietary fibre and 1.61g arabinoxylan were provided to each (20) subject for two months twice a day along with control cookies (without psyllium husk) during two consecutive years study i.e. 2009-10 (Trial-I) & 2010-11 (Trial-II). Design: Two factor factorial under CRD was used for statistical analyses followed by Tukey test to compare means in efficacy study. Results: Significant differences in serum glucose concentrations in hypercholesterolemics due to treatment were obseved. Percent reduction in glucose ranged from 10.70 to 12.19% in TrialI &II, respectively. While serum HbA1c level was affected non-momentously due to treatment in this group. In healthy subjects, non-significant differences were observed in both traits. Conclusion: Psyllium husk enriched cookies are potent to be used as therapeutic food to manage hyperglycemia in hypercholestolemic subjects with soothening effect on healthy subjects.