Study on Glycemic Response of Dragon Fruit Candies

GLYCEMIC RESPONSE AND STORAGE STABILITY OF DEVELOPED FUNCTIONAL CANDIES FROM DRAGON FRUIT BY CO- PIGMENTING RHODODENDRON FLOWER ANTHOCYANIN EXTRACT - NIL

Status

Active, not recruiting

Phases

Phase 4

Study type

Interventional

Source

CTRI

Registry ID

CTRI/2025/03/082283

Enrollment

Registered

2025-03-13

Start date

Unknown

Completion date

Unknown

Last updated

2025-04-07

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Interventions

Intervention1: Functional Candies Made from Dragon Fruit and Rhododendron Flower Extract: Dose- 35g candy each, Frequency- once in every 15 minutes upto 2 hours that is-0 min, 15 min, 30 min,45 min, 6

Eligibility

Inclusion criteria

Inclusion criteria: Healthy Men and Women aged 22-25 years BMI between 18.5 to 23.5 Free from any treatments/medications Normal Blood Pressure Willing to participate No food allergies or intolerances

Exclusion criteria

Exclusion criteria: Individuals with a BMI outside the range of 18.5 to 23.5 kg/m². Pregnant or lactating women. Individuals with chronic medical conditions, particularly those affecting blood sugar levels (e.g., diabetes, hypoglycemia, or insulin resistance). Individuals on medications that could affect glucose metabolism (e.g., steroids, oral contraceptives, etc.). Those who have known allergies to the study ingredients (dragon fruit or rhododendron flower extract). Individuals who are currently using dietary supplements (especially probiotics or any other supplements affecting blood glucose). Individuals with uncontrolled blood pressure or cardiovascular disease. Individuals with mental health conditions or any other condition that would make it impossible for them to understand or comply with the study protocol. Individuals who have recently participated in another clinical trial or are likely to be involved in one during the study period.

Design outcomes

Primary

Measure	Time frame
Glycemic Index (GI) of Best-Developed Candies Time Point: 15, 30, 45, 60, 90, and 120 minutes after consumption Metric: GI calculated using Incremental Area Under the Curve (IAUC). Glycemic Load (GL) of Best-Developed Candies Time Point: 15, 30,45, 60, 90, and 120 minutes after consumption for the period of 6 months at an interval of 14 days Metric: GL calculated using GI and carbohydrate content per serving.Timepoint: Glycemic Index (GI) of Best-Developed Candies Time Point: 15, 30, 45, 60, 90, and 120 minutes after consumption Metric: GI calculated using Incremental Area Under the Curve (IAUC). Glycemic Load (GL) of Best-Developed Candies Time Point: 15,30,45, 60, 90, and 120 minutes after consumption for the period of 6 months at an interval of 14 days Metric: GL calculated using GI and carbohydrate content per serving.	—

Measure

Time frame

Glycemic Index (GI) of Best-Developed Candies Time Point: 15, 30, 45, 60, 90, and 120 minutes after consumption Metric: GI calculated using Incremental Area Under the Curve (IAUC). Glycemic Load (GL) of Best-Developed Candies Time Point: 15, 30,45, 60, 90, and 120 minutes after consumption for the period of 6 months at an interval of 14 days Metric: GL calculated using GI and carbohydrate content per serving.Timepoint: Glycemic Index (GI) of Best-Developed Candies Time Point: 15, 30, 45, 60, 90, and 120 minutes after consumption Metric: GI calculated using Incremental Area Under the Curve (IAUC). Glycemic Load (GL) of Best-Developed Candies Time Point: 15,30,45, 60, 90, and 120 minutes after consumption for the period of 6 months at an interval of 14 days Metric: GL calculated using GI and carbohydrate content per serving.

—

Secondary

Measure	Time frame
Antioxidant Capacities, Sensory Characteristics, Microbial Stability, Colour StabilityTimepoint: 0 DAY, 15 DAY, 30 DAY, 45 DAY, 60 DAY	—

Countries

India

Contacts

Public ContactShivi Tyagi

Banasthali Vidyapith

neelamchaturvedi@banasthali.in9887374534

Outcome results