Diabetes is the new epidemic in developing India. Slight modification of diet according to the disease not only helps the patients to control diabetes but also fulfills the daily need of nutrients for the body. Along with the balanced diet, natural hypoglycemic foods also prove very beneficial in decreasing the elevated levels of blood glucose and also have no side effects as compared to synthetic hypoglycemic drugs. There are various natural plant products having distinct hypoglycemic character which can be used and incorporated in daily diet to reduce elevated blood sugar levels. Out of all common ones, the potent hypoglycemic agents i.e. fenugreek seeds (Trigonellafoenum graecum), bitter gourd (Momordica charantia), jamun seeds (Eugenia jambolana), tulsi leaves (Occimum sanctum) and guar-gum (extracted from cluster beans i.e. Cymopsis tetragonaloba) were chosen to develop baked products commonly consumed daily viz. biscuits and buns from each traditional hypoglycemic agent (THA). The acceptable level of incorporation of THA varied in baked products ranging from 4% to 20%. All the developed food preparations were organoleptically evaluated by a panel of 30 non insulin dependent diabetics using nine point hedonic scales. Biscuits were well accepted by the panel members as the mean scores for overall acceptability of the biscuits developed from various hypoglycemic agents ranged from 6.2 to 8.2, thus fell between the category of ‘liked moderately to liked extremely’. The guar-gum biscuits were ‘liked extremely’ (8.2) by the diabetics, followed by jamun biscuits (7.7) which were ‘liked very much’. Following, tulsi biscuits, methi biscuits and bitter gourd biscuits were ‘liked moderately’ scoring 6.7, 6.3 and 6.2, respectively. Thus guar-gum biscuits were highly acceptable whereas methi biscuits and bitter gourd biscuits were least accepted. Same as biscuits, guar-gum buns had the highest mean overall acceptability score (8.7) and were ‘liked extremely’ by the diabetics. Next was jamun bun and was ‘liked very much’ followed by tulsi bun which was ‘liked moderately’, having mean scores as 7.6 and 6.4, respectively. The least acceptability was noted for methi bun (5.6) and bitter gourd bun (5.5) and was ‘liked slightly’. Overall acceptability of biscuits and buns incorporated with traditional hypoglycemic agents was found to be more than 60 per cent. 

Keywords: Traditional hypoglycemic agent; Hedonic scale; Organoleptic evaluation; Non insulin dependent diabetes mellitus.