Effectiveness of a low glycemic index soluble plant powder, as a low-calorie replacement meal, in overweight and obese patients

Recently, much attention has been paid to the introduction of raw materials with a low glycemic index into the food industry, among which buckwheat, oat and barley flour occupy a special place. The use of raw materials with a low glycemic index in the formulation of flour confectionery products makes it possible to improve both the organoleptic and physicochemical properties of the product. They also allow to reduce the energy value of such products by reducing the amount of wheat flour, low-calorie margarine, melange and at the same time significantly increase the biological value of the food product. With the aim of adjusting the chemical composition, three recipes for cookies have been developed wheat-oat, wheatbuckwheat and wheat-barley, with the replacement of water in the recipe with an infusion from the collection of herbs “Arfazetin-E”, replacing part of the low-calorie margarine with linseed oil, with the addition of wheat flakes and flaxseed, as well as an aqueous solution of sorbitol and stevioside, apple pectin, iodized salt and flavocene (dihydroquercetin). The introduced components will improve the structural and mechanical properties of the dough, organoleptic and physicochemical indicators of the finished product, and bring the composition closer to the formula for balanced nutrition. The use of unconventional raw materials with a low glycemic index in the food industry makes it possible to enrich the chemical composition of biscuits with dietary fiber, vitamins, and mineral components. From the results of the analysis of the nutritional value, it follows that the finished product contains vitamins B1, B2, β-carotene and E, which can be used for therapeutic and prophylactic nutrition. The use of non-traditional raw materials of vegetable origin in the recipe for cookies leads to an increase in the biological value of the product and a decrease in its calorie content.

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Low glycemic index vegan or low-calorie weight loss diets for women with polycystic ovary syndrome: a randomized controlled feasibility study

Nutrition Research ◽

10.1016/j.nutres.2014.04.011 ◽

2014 ◽

Vol 34 (6) ◽

pp. 552-558 ◽

Cited By ~ 28

Author(s):

Gabrielle M. Turner-McGrievy ◽

Charis R. Davidson ◽

Ellen E. Wingard ◽

Deborah L. Billings

Keyword(s):

Weight Loss ◽

Polycystic Ovary Syndrome ◽

Feasibility Study ◽

Glycemic Index ◽

Polycystic Ovary ◽

Ovary Syndrome ◽

Low Calorie ◽

Randomized Controlled ◽

Low Glycemic Index

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THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

International Conference on Technics Technologies and Education ◽

10.15547/ictte.2019.07.028 ◽

2019 ◽

pp. 463-468

Author(s):

Nataliia Sokolova

Keyword(s):

Glycemic Index ◽

Metabolic Disorders ◽

Healthy Lifestyle ◽

Optimum Ratio ◽

Medical Problems ◽

Rye Flour ◽

Lentil Flour ◽

Functional Features ◽

Baked Products ◽

Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

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