Cinnamomum zeylanicum and Curcuma longa incorporated dairy yoghurts with hindered glycaemic properties for healthy people
Dayani Pavalakumar, Madhura Jayasinghe, Maharsha Edirisinghe, Isuru Wijesekara, S.P.A.S. Senadheera
Abstract
This study mainly compare glycaemic responses of a control yoghurt (typical dairy yoghurt) against two novel yoghurt products with added spices oleoresins (Cinnamon yoghurt - Cinnamomum zeylanicum, turmeric yoghurt - Curcuma longa) using 16 healthy volunteers in a randomized crossover study. Blood glucose concentrations were measured at fasting state and 30, 45, 60, 90, 120 min following the ingestion, using a Blood Glucose Monitoring System and blood glucose response curves were plotted. Nutritional and physicochemical properties were also compared and no significant differences (P > 0.05) were observed between novel yoghurts and the control within the storage period. Significant reductions in peak blood glucose concentration and area under the curve (AUC) (P < 0.05) for both novel products compared to standard dairy yoghurt was observed; revealing the reduction of glycaemic impact by spice ingredients. Peak reductions of glucose concentration for cinnamon yoghurt was 9.61%, for turmeric yoghurt was 9.26%; they were considerably lower compared to the control. Mean peak serum glucose concentration for control, cinnamon yoghurt and turmeric yoghurt were (113.38 ± 6.39), (102.50 ± 6.00), (102.88 ± 5.38) mg/dL respectively and mean AUC were (11 951 ± 523), (11 012 ± 611), (10 941 ± 530) ((mg/dL)*min) respectively. Hence novel yoghurt products are proven to be excellent sources in reducing postprandial blood glucose responses.