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.
Adaptation
Initially
Second week
Fourth week
Sixth 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 1
93.41 ± 4.11a
3.66 ± 0.23a
92.66 ± 5.11b
3.65 ± 0.34a
93.70 ± 4.76d
3.63 ± 0.40a
95.09 ± 5.07e
3.64 ± 0.35a
97.67 ± 6.35e
3.64 ± 0.35a
Group 2
92.45 ± 3.96a
3.59 ± 0.22a
291.88 ± 27.25a
1.91±0.18b
296.77 ± 31.65a
1.88 ± 0.20d
301.76 ± 35.69a
1.78 ± .19d
319.66 ± 33.99a
1.53 ± 0.27d
Group 3
90.51 ± 3.11a
3.48 ± 0.25a
297.61 ± 26.03a
1.85 ± 0.26b
280.67 ± 29.24ab
1.99 ± 0.21cd
270.60±30.11ab
2.05 ± 0.23c
240.33 ± 25.70b
2.25 ± 0.33c
Group 4
91.33 ± 3.22a
3.43 ± 0.24a
295.11 ± 28.31a
1.84 ± 0.22b
255.61 ± 28.20b
2.01 ± 0.30bc
240.31 ± 29.66c
2.19 ± 0.26bc
199.66 ± 19.68c
2.39 ± 0.42bc
Group 5
92.49 ± 3.17a
3.50 ± 0.33a
294.35 ± 25.99a
1.83 ± 0.23b
189.66 ± 25.11c
2.46 ± 0.34b
143.60 ± 10.22d
2.85 ± 0.28b
125.55 ± 12.13d
2.90 ± 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 .