This document outlines a student project to develop cookies using different seed flours for diabetes patients. The objectives are to standardize cookies, evaluate their nutritional qualities, and conduct sensory evaluation. Materials and methods describe treatments with varying combinations of wheat, millet, jamun, pumpkin and flax seed flours. Nutrient analysis and a 28-day human study to evaluate blood glucose levels after cookie consumption are also described. The conclusions discuss delivering the authorized cookies and observing post-prandial blood glucose.

1. DEVELOPMENT OF COOKIES FROM DIFFERENT SEEDS
FLOUR FOR DIABETES MELLITUS PATIENTS
GROUP MEMBERS
1.DEEPAK.M 2017042006
2.LOKESH.T 2017042064
3.MERCY EPSIBA.S 2017042067
4.THAMIZHARASI.V.S 2017042094
5.VINODH.K 2017042099

2. PROJECT GUIDE :
Mrs.P.Indhumathi,
Asst. Professor(Food and Nutrition),
DEPARTMENT OF FOOD AND NUTRITION
ADVISORY COMMITTEE :
1.Dr.J.Kabariel, Asst. Professor (HOR)
DEPARTMENT OF HORTICULTURE
2.Er.M.Karthick, Asst.Professor (Agrl.Engg)
DEPARTMENT OF CROP MANAGEMENT

3. OBJECTIVES :
1. Standardization of cookies using different seed flours.
2. To evaluate nutritional qualities of developed cookies.
3. To conduct sensory evaluation using 9 point hedonic scale.

4. REVIEW OF LITERATURE :
1. Makni et al., (2011) suggested that flax seeds have omega-3 and omega-6 fatty
acid affect the development of diabetes by modulation of insulin sensitivity in
phospholipids membranes.
2. Adams GG et al., (2011) reported that the active hypoglycemic components
of pumpkin seed have been found to be beneficial for the diabetic human who
are type 2 diabetic patients.
3. Mishra et al., (2017) evaluated that seeds of jamun were found to have anti-
diabetic, anti-inflammatory, and anti-dyslipidemic activities, attributed to its
saponins, tannins, and flavonoids.

5. MATERIALS AND METHODS
TREATMENTS:
CONTROL – 100% Wheat Flour
T1 – 60% Wheat Flour + 10% Foxtail Millet Flour + 10% Jamun
Seeds Powder + 10% Pumpkin Seed Flour + 10% Flax Seed Flour
T2 –60% Wheat Flour + 10% Foxtail Millet Flour + 12% Jamun
Seeds Powder + 9% Pumpkin Seed Flour + 9% Flax Seed Flour
T3 - 60% Wheat Flour + 10% Foxtail Millet Flour + 14% Jamun
Seeds Powder + 8% Pumpkin Seed Flour + 8% Flax Seed Flour
T4 - 60% Wheat Flour + 10% Foxtail Millet Flour + 16% Jamun
Seeds Powder + 7 % Pumpkin Seed Flour + 7% Flax Seed Flour

6. INGREDIENTS :
Wheat flour, Foxtail millet flour, Jamun Seeds powder, Flax seed powder, Pumpkin seed powder,
Baking powder, Dalta, Milk, Stevia powder.
PROCEDURE:
Mixing and kneading
Sheeting of Dough
Cutting of sheet
Baking of biscuits @ 135 ͦ C & 15-20 mins
Cooling and Packaging

7. STATISTICAL METHOD:
Completely Randomized Design (CRD)
NUTRIENT ANALYSIS :
1. Moisture
2. Carbohydrate
3. Protein
4. Ash content
5. Total Phenolic content
6. Total Antioxidant content

8. HEDONIC SCALE (FOOD ACCEPTABILITY SCALE) :
GRADE SCORE
LIKE EXTREMELY 9
LIKEVERY MUCH 8
LIKE MODERATELY 7
LIKE SLIGHTLY 6
NEITHER LIKE OR DISLIKE 5
DISLIKE SLIGHTLY 4
DISLIKE MODERATELY 3
DISLIKEVERY MUCH 2
DISLIKE EXTREMELY 1

9. HUMAN STUDY :
Evaluating of blood glucose level (mg/dL) @ different time intervals of 28 days
PATIENTS DAY 1 DAY 7 DAY 14 DAY 21 DAY 28
1
2
3
4
5
6
7
8

10. CONCLUSIONS :
After authorization,deliverables of the cookies
To be observed the post prandial blood glucose level after consumption of
developed cookies.