Investigation of the effect of prebiotic added diabetic food ongliycemic index

Prebiotics are among the food supplements and we know that when taken from reliable sources, they can be used as a support for the protection, promotion and treatment of health. Increasing type-2 diabetes and the recent behavior of healthy people to buy more healthy foods encourage the development of these foods. There are many foods on the market and on the shelves, which can also be expressed as functional foods, which are known to be beneficial and healthy, but the effectiveness and mechanism of this benefit cannot be adequately explained with concrete data. The study was carried out both to develop a new food and to determine the effectiveness of this food on health. The study was completed in three stages, and in the first stage, diabetic food with prebiotic addition in different prescriptions was developed and the appearance, smell, texture and flavor profiles of the product were evaluated by a trained panelist group using sensory analysis technique. As a result of the evaluation, the food with the highest score was selected to be used in the study and this food was used in the other stages. In the second stage, the general taste level of the food was determined. In the last stage, its effectiveness in providing glycemic control compared to standard diabetic food was evaluated. In the biochemical evaluation part of the study, fasting blood glucose, fasting insulin and 2nd hour insulin values do not differ significantly according to the day the prebiotic added product was used (p>0.05). The blood glucose value measured at the 30th, 60th and 90th minutes on the day when prebiotic food was used was found to be significantly lower than the value measured on the day without prebiotics (p<0.05). As a result, the developed diabetic food with prebiotic supplement is more effective in providing glycemic control than the standard diabetic product.