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a Spirulina supplemented. b Spirulina unsupplemented.

a Spirulina supplemented. b Spirulina unsupplemented.

Glycemic and Lipemic Responses of Sp/Vu//na-Supplemented Regional Meals

Recipes tested: Punjabi meal, South Indian meal, Gujarati meal, and West

Bengali meal Subjects: Normal subjects Carbohydrate load: 75 g

Level of Spirulina supplementation: 2.5 g spray-dried powder Number of subjects: Six for each recipe

The Indian cuisine in various parts of India is different and has its own speciality; hence, composite meals from various parts of India were tested for their GI. The nutrient composition and glycemic and lipemic responses of various regional meals are depicted in Table 3.7. A favorable reduction in the glycemic response was observed with 2.5 g of Spirulina supplementation. Highest reduction in the GI was seen in Punjabi meal (68 vs. 34), followed by Gujarati meal, West Bengali meal, and South Indian meal. The least rise in % TG was seen for Punjabi meal supplemented with Spirulina (3.3%). The remaining three regional meals showed a rise in the range of 6.9-46%.

Glycemic and Lipemic Responses of Sp/Vu//na-Supplemented Snacks

Recipes tested: Matar chops, Samosa, Biscuits, Dhebra with curd, Methi wada, and Vegetable cutlets Subjects: Type 2 diabetics Carbohydrate load: 50 g

Level ofSpirulina supplementation: 2.5 g spray-dried powder Number ofsubjects: Six for each recipe

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