Process for preparation of hypoglycemic foods and formulations thereof

Abstract

The process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50-60%, concentration of toasted legumes is ranging between 6-12%, concentration of soy is ranging between 7-15%, concentration of fenugreek is ranging between 2-6%, concentration of spice mix is ranging between 3-7%, concentration of amla fruit pulp is ranging between 0.5-2%, concentration of Garcinia combogia rinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3-6%, concentration of edible oil is ranging between 2-6%, and concentration of vitamin and mineral premix is ranging between 1-3%.

1 - 18 . (canceled)  
   
   
       19 . Hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50-60%, concentration of toasted legumes is ranging between 6-12%, concentration of soy is ranging between 7-15%, concentration of fenugreek is ranging between 2-6%, concentration of spice mix is ranging between 3-7%, concentration of amla fruit pulp is ranging between 0.5-2%, concentration of  Garcinia combogia  rinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3-6%, concentration of edible oil is ranging between 2-6%, and concentration of vitamin and mineral premix is ranging between 1-3%.  
   
   
       20 . The hypoglycemic food of  claim 19 , wherein the said food shows moisture level of 12-18%.  
   
   
       21 . The hypoglycemic food of  claim 19 , wherein the food is in both ready-to-cook and ready-to-eat forms.  
   
   
       22 . The hypoglycemic food of  claim 19 , wherein the said food shows flexible composition of cereals, and dietary fibers, and legumes.  
   
   
       23 . The hypoglycemic food of  claim 19 , wherein formulations shows concentration of carbohydrates ranging between 50-60 g %, protein of concentration ranging between 12-17 g %, lipids of concentration ranging between 4-9 g %, dietary fiber, vitamins, and minerals of concentration ranging between 12-20 g %.  
   
   
       24 . The hypoglycemic food of  claim 19 , wherein the spice and condiments are the source of soluble fiber with ratio of galactose and mannose of about 1:1.  
   
   
       25 . The hypoglycemic food of  claim 19 , wherein the spice mix enhances sensory attributes.  
   
   
       26 . The hypoglycemic food of  claim 19 , wherein constituents of the food synergizes each other to provide soluble and insoluble fiber in desirable ratio.  
   
   
       27 . The hypoglycemic food of  claim 19 , wherein the food is non-toxic and nutritious.  
   
   
       28 . The hypoglycemic food of  claim 19 , wherein the food shows pre- and pro-biotics, anti-carcinogenic, immunogenic, and anti-obese characteristics.  
   
   
       29 . The hypoglycemic food of  claim 19 , wherein the hypoglycemic activity is contributed by amla and fenugreek.