Effect of Indian gooseberry (Amla) on the glycemic index and physico-chemical properties of diabetic-friendly Barfi

Abstract

The increasing prevalence of diabetes has heightened the demand for functional foods that can help manage blood glucose levels without compromising taste. This study investigates the effect of Indian Gooseberry (Amla) powder on the glycemic index (GI) and physico-chemical properties of Barfi, a traditional Indian milk-based sweet. The primary objectives were to evaluate the GI, nutritional composition, sensory qualities, and shelf life of Amla-enriched Barfi. The research involved preparing two Barfi samples: a control (traditional) Barfi and an experimental Barfi enriched with 5% Amla powder. The glycemic index was assessed through a human clinical trial with 10 volunteers, while the physico-chemical properties were determined through laboratory analysis. Sensory evaluation was conducted using a 9-point hedonic scale, and shelf life was evaluated over a 30-day period. The results revealed a significant reduction in GI from 78 in the control Barfi to 58 in the Amla-enriched Barfi. While the fat content decreased slightly in the experimental Barfi, the protein and carbohydrate levels remained stable. Sensory analysis showed no significant difference in taste, texture, and acceptability. The Amla-enriched Barfi also demonstrated good shelf stability. In conclusion, Amla significantly lowers the glycemic index and enhances the nutritional profile of Barfi, making it a promising diabetic-friendly alternative to traditional sweets.