Background: The oral glucose tolerance test (OGTT) is essential procedure in both screening and diagnosis of impaired
glucose tolerance (IGT), impaired fasting glucose (IFG) and diabetes mellitus (DM), but it is not easy to perform because of
intense sweetness of the 75-g glucose test beverage causing abdominal discomfort post-testing. Therefore, the new formula of non-carbonated lemon-lime flavored beverage was developed to increase its palatability and better compliance.
Objective: To develop a new non-carbonated lemon-lime flavored beverage to replace the standard beverage for OGTT.
Subsequently, the diagnostic value and acceptability between the new formula and the traditional 75-g OGTT formula were
compared in healthy subjects.
Material and Method: The new lemon-lime flavored formula was developed to replace the standard beverage for OGTT by
adding 1,000 milligram of citric acid and 0.03 gram of lime flavor to 75 gram of anhydrous glucose to a final volume of 300 ml. The study was conducted in 30 healthy subjects who underwent the traditional 75-gram OGTT test and the new formula of OGTT beverage one week later, or vice versa, to access acceptability, indices markers of insulin secretion, and insulin sensitivity. Palatability was determined by rating on a 9-point Hedonic Scale.
Results: Thirty healthy subjects (15 females) with the age of 33.2+7.5 years and body mass index of 22.9+3.5 kg/m2 were
enrolled. No significant difference was found between plasma glucose in 0, 30, 60, 90, and 120 minutes, insulin level (0 and
120 minutes) and four insulin surrogate markers in both traditional 75-gram OGTT and new formula of lemon-lime flavored OGTT beverage. The overall satisfaction score of the new formula OGTT was better when compared with the scores of the traditional OGTT (7.1+1.8 vs. 4.7+2.0). Only one subject complained about abdominal discomfort in both episode of OGTT.
Conclusion: The modified lemon-lime flavored beverage for OGTT demonstrated better acceptance in the subjects without
difference in plasma glucose values and OGTT derived parameters responses to OGTT in comparison to the traditional
formula.

Keywords: OGTT, Repeatability, Sensory evaluation