Contents

Introduction 52

Sensory Evaluation of Spirulina Incorporated Recipes 52

Different Types of Parathas with Curd 53

Different Types of Rice with Curd 53

Vegetable with Chapati 53

Different Types of Snacks 55

Conclusions 56

Glycemic Index 58

Factors Affecting Glycemic Index 58

Therapeutic Implications of Glycemic Index 59

Studies on Glycemic Index 59

Glycemic and Lipemic Responses of Spirulina-Supplemented

Rice-Based Preparations 59

Glycemic and Lipemic Responses of Spirulina-Supplemented

Wheat-Based Preparations 60

Glycemic and Lipemic Responses of Spirulina-Supplemented Regional

Meals 61

Glycemic and Lipemic Responses of Spirulina-Supplemented Snacks... 61

Discussion 62

Conclusions 63

Method of Preparation and Composition of Recipes 63

Regional Meals 68

Punjab Meal 68

Gujarati Whole Meal 68

Bengali Meal 69

South Indian Meal 69

Acknowledgments 69

References 70

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