Research Article

Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties

Table 6

Effect of the consumption of different jam formulations on the glucose and insulin levels of diabetic rats.

AdaptationInitiallySecond weekFourth weekSixth week
Glucose (mg/dl)Insulin (ng/dl)Glucose (mg/dl)Insulin (ng/dl)Glucose (mg/dl)Insulin (ng/dl)Glucose (mg/dl)Insulin (ng/dl)Glucose (mg/dl)Insulin (ng/dl)

Group 193.41 ± 4.11a3.66 ± 0.23a92.66 ± 5.11b3.65 ± 0.34a93.70 ± 4.76d3.63 ± 0.40a95.09 ± 5.07e3.64 ± 0.35a97.67 ± 6.35e3.64 ± 0.35a
Group 292.45 ± 3.96a3.59 ± 0.22a291.88 ± 27.25a1.91±0.18b296.77 ± 31.65a1.88 ± 0.20d301.76 ± 35.69a1.78 ± .19d319.66 ± 33.99a1.53 ± 0.27d
Group 390.51 ± 3.11a3.48 ± 0.25a297.61 ± 26.03a1.85 ± 0.26b280.67 ± 29.24ab1.99 ± 0.21cd270.60±30.11ab2.05 ± 0.23c240.33 ± 25.70b2.25 ± 0.33c
Group 491.33 ± 3.22a3.43 ± 0.24a295.11 ± 28.31a1.84 ± 0.22b255.61 ± 28.20b2.01 ± 0.30bc240.31 ± 29.66c2.19 ± 0.26bc199.66 ± 19.68c2.39 ± 0.42bc
Group 592.49 ± 3.17a3.50 ± 0.33a294.35 ± 25.99a1.83 ± 0.23b189.66 ± 25.11c2.46 ± 0.34b143.60 ± 10.22d2.85 ± 0.28b125.55 ± 12.13d2.90 ± 0.54ab

Group 1: negative control group; group 2: positive diabetic control group fed a standard diet; group 3: fed a standard diet with 10% sucrose soybean jam; group 4: fed a standard diet with 10% fructose soybean jam; group 5: fed a standard diet with 10% stevia soybean jam. Mean ± SD values in each column with different letters (a, b, and c) are significantly different at .