International Journal of Health Sciences and Research

| Home | Current Issue | Archive | Instructions to Authors |

Original Research Article

Year: 2019 | Month: March | Volume: 9 | Issue: 3 | Pages: 215-219

Nutritive Value, Glycemic Index and Glycemic Load of Selected Dosa Varieties

Sathiya V1, Chithra R2

1Assistant Professor and 2Associate Professor, Department of Nutrition and Dietetics,
PSG College of Arts and Science, Coimbatore, Tamil Nadu, India - 641014

Corresponding Author: Sathiya V


Background: Diets with low glycemic index (GI) are recommended for all pre-diabetics, diabetics and generally health conscious consumers. Methods: Five dosa items namely onion roast, ragi (finger millet) dosa, green gram dosa, ravadosa and appam were chosen for the study. These items were organoleptically evaluated, standardized and the nutritive value was estimated by factorial method. The GI and GL (Glycemic Load) of these items were studied using the procedure given by Jennie Brand Miller (2004). Findings: Organoleptic evaluation proved high acceptability of the dosas. The carbohydrate content (per portion) of all the dosas was 50g as it was planned so for the study of glycemic index. The protein content of green gram dosa was the highest (20.3g / portion) because the green gram is rich in proteins. The fat content of appam was the highest (11.6g / portion) due to the addition of coconut. The calcium content of ragidosa was the highest (240 mg / portion) as ragi is a rich source of calcium. Onion roast registered a low GI of 37 due to the inclusion of fibre rich onion. Appam recorded a high GI of 73 due to the presence of more amount of rice in it. The other dosa items recorded medium GI values ranging from 59 – 68. High GL was recorded by all the dosa items which could be attributed to the large nominal serve size and more available carbohydrate. Conclusion: Inclusion of fibre and protein rich foods reduces the GI.

Key words: GI, GL, diabetes, carbohydrates, blood glucose, dosa

[PDF Full Text]