title: Optimization of ingredients for formulating a diabetic dietary supplement.
abstract: A diabetic dietary supplement comprising of multiple ingredients was designed based on recommendation of Indian Council of Medical Research for a diabetic adult. Central composite rotatable design using three variables (ingredient source) and five responses comprising of sensory and physico-chemical attributes were used for computation of an optimized solution. All the responses fitted well into quadratic equation with R (2) > 0.80. The optimum levels of ingredient combinations recommended with 93% desirability were obtained. A total of 27 combinations were prepared and evaluated. The dietary supplement comprising of milk fat and groundnut oil (90:10), whey protein concentrate and sodium caseinate (50:50) and resistant starch and maltodextrin (70:30) were selected on 100 point sensory scale. The prepared supplement using recommended levels of ingredients contained 4.37 moisture, 15.93 protein, 10.15 fat, 66.15 carbohydrate and 3.39% ash.
authors.affiliation: Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India.
authors.forename: Kanika
authors.initials: K
authors.lastname: Pawar
authors.affiliation: Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India.
authors.forename: D K
authors.initials: DK
authors.lastname: Thompkinson
keywords: Diabetic; Dietary supplement; Resistant starch; Response Surface Methodology