• BOOPATHY P
• Dr. Priya A

Abstract Non communicable diseases (NCDs) are the most prominent health issue worldwide. A high intake of carbohydrate and fat eventually results in developing NCDs and intake of high fiber with low glycemic index (GI) foods help in preventing NCDs. The objective of the present study is to develop high fiber, low glycemic breakfast recipes which is an alternative to less healthy breakfast. Two test breakfast recipes (TRB) of high fiber, low glycemic index were formulated with different composition and the most acceptable proportion was selected. Whole grains and pulses (through rich in carbohydrates) have low glycemic index. Experimental test ready to mix powder (RTMP1 and RTMP2) were developed. RTMP1 was prepared with red rice, whole black gram, pearl millet, horse gram, rice bran and fenugreek seed and RTMP2 was prepared with red rice, whole black gram, kodo millet, finger millet, rice bran and fenugreek seed. Breakfast recipes like idli and dosa were prepared using RTMP1 and RTMP2. Sensory analysis showed that the prepared recipes with RTM powder were acceptable and nutrient content of the formulated composite flour were also high compared to the control which was prepared with red rice and whole black gram.

Keywords: Non Communicable Diseases, Low Glycemic Index, Test Breakfast Recipes, Ready to Mix powder.

"DEVELOPMENT OF LOW GLYCEMIC INDEX BREAKFAST RECIPES AND ITS ACCEPTABILITY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 9, page no.f84-f89, September-2022, Available :http://www.jetir.org/papers/JETIR2209531.pdf

"DEVELOPMENT OF LOW GLYCEMIC INDEX BREAKFAST RECIPES AND ITS ACCEPTABILITY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 9, page no. ppf84-f89, September-2022, Available at : http://www.jetir.org/papers/JETIR2209531.pdf