Formulation of Whole Wheat Bitter Gourd-Supplemented Cookies for Improving Blood Glycemic Levels: Insights of Inhibition Assays and Antioxidant Activities

Abstract

Mechanical lifestyles have increased the incidence of diabetes over the past decade, making it a significant, rapidly growing, and degenerative disease all around the globe. The study aimed to evaluate the efficacy of the hypoglycemic effect of bitter gourd (BG)-supplemented whole wheat cookies in managing blood glucose levels. 1-3% (w/w) BG powder was supplemented into cookies. The cookies showed a significant positive relation (p < 0.05) between supplementation of BG, radical scavenging potential, ferric-reducing ability, presence of phenols, and inhibition of α-amylase and α-glucosidase enzymes. The one-week cookies’ storage study showed insignificant differences in the alteration of antioxidant and antidiabetic activity of BG cookies, showing its stability at room temperature. Incorporating BG into cookies at different inclusion levels showed highly significant results (p < 0.05) for all treatments of α-amylase and α-glucosidase inhibition. 1% (w/w) BG cookies showed promising sensory evaluation results and better overall acceptability. © 2024 American Chemical Society

Keywords Antidiabetic, Antioxidant potential, Bitter gourd, Cookies, Hypoglycemic agent