STUDIES ON CARBOHYDRATE INTOLERANCE IN SELECTED FOOD

Abstract

Carbohydrate intolerance begins as a hidden problem; it can progress to a functional disorder producing symptoms like fatigue that negatively affects quality of life, and can gradually result in serious illness such as diabetes or heart disease. The aim of this work was the development and characterization of a functional beverage from wheatgrass extract (WGE), pomegranate juice (PJ), and lemon juice (LJ), also symbiotic dairy drink was developed. The final products were pasteurized and evaluated by the content of Total phenolic (TP), flavonoids (TF) content as well as free radical scavenging activity. Meanwhile, physicochemical properties and the organoleptic attributes were evaluated. Also, the protective effect of functional blending juice against carbohydrate intolerance in patients was investigated by hydrogen breath test. The results revealed that the WGE are low acidic in nature.