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Formulation and standardization of diabetes delight Paniyaram

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Akshaya. A * and K. U. Pavitra Krishna

Subbalakshmi Lakshmipathy College of Science, Madurai, India.

Research Article

International Journal of Science and Research Archive, 2025, 14(03), 1274-1281

Article DOI: 10.30574/ijsra.2025.14.3.0804

DOI url: https://doi.org/10.30574/ijsra.2025.14.3.0804

Received on 14 February 2025; revised on 20 March 2025; accepted on 22 March 2025

Diabetes mellitus is a metabolic disorder characterized by high blood sugar levels, requiring dietary modifications to manage glucose levels effectively. "Diabetic Delight Paniyaram" is a nutritious and diabetes-friendly snack formulated for diabetic patients and children. The main ingredients - Psidium guajava (red guava), pearl millet, stevia sugar, dark chocolate, egg, and milk are carefully selected for their low glycemic index and high nutritional value. The preparation involves extracting guava juice, blending it with a batter  made from sieved pearl millet flour, stevia-sweetened beaten eggs, and milk, with vanilla essence to improve flavor. The batter is then used to make soft paniyarams filled with dark chocolate, offering a healthy yet indulgent option. This recipe is rich in fiber, antioxidants, and essential nutrients, supporting better digestion and blood sugar control. "Diabetic Delight Paniyaram" provides a delicious, health-conscious alternative for those seeking sugar-free, nutritious snacks without compromising taste.

Diabetes-Friendly Snack; Low Glycemic Index; Psidium Guajava; Pearl Millet; Stevia Sugar; Dark Chocolate; Diabetic Diet; Antioxidant-Rich Food; Fiber-Rich Snack; Sugar-Free Dessert; Functional Food; Nutritional Snack.

https://journalijsra.com/sites/default/files/fulltext_pdf/IJSRA-2025-0804.pdf

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Akshaya. A. and K. U. Pavitra Krishna. Formulation and standardization of diabetes delight Paniyaram. International Journal of Science and Research Archive, 2025, 14(03), 1274-1281. Article DOI: https://doi.org/10.30574/ijsra.2025.14.3.0804.

Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0

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