scholarly journals Consumption pattern intervention on cassava artificial rice and gluten free noodles

2021 ◽  
Vol 892 (1) ◽  
pp. 012013
Author(s):  
H Herawati ◽  
E Kamsiati
Keyword(s):  
Blood Sugar ◽  
Raw Materials ◽  
Aloe Vera ◽  
Food Product ◽  
Consumption Pattern ◽  
Gluten Free ◽  
Staple Food ◽  
Research Activity ◽  
The North ◽  
Sugar Levels

Abstract Artificial rice is a staple food product that resembles rice grains from rice which is generally processed from raw materials such as flour. One area in the City of South Cimahi, in the village of Cirendeu. One way to improve food diversification is to intervene in the consumption pattern through the consumption of rice and gluten free noodles from cassava in the North Cimahi City area. The purpose of this research activity is to develop intervention patterns of consumption of rice and cassava free gluten noodles and an analysis of the public health characteristics. The consumption pattern is carried out in Aloe Vera farmer group, Citereup-North Cimahi, West Java. The consumption pattern is carried out by replacing rice from rice as a staple food and replaced with cassava from breakfast and lunch and gluten free noodles from cassava at dinner. The object researchs’ weight was relatively more stable during the intervention process of consumption patterns, although some object researchs showed a pattern of weight loss. The results of the analysis of blood sugar levels prior to and a consumption pattern intervention showed a trend of a decrease in blood sugar levels in some object researchs and a slight exclusion indicated an increase in blood sugar.

scholarly journals Improvement of recipe of pastille confectionery with the use of chicory and jerusalem artichoke

2021 ◽  
pp. 26-32
Author(s):  
Viktoriia Kalyna ◽  
Yana Hez
Keyword(s):  
Type 2 Diabetes ◽  
Blood Sugar ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Food Product ◽  
Functional Product ◽  
Safe Product ◽  
Confectionery Products ◽  
Sugar Levels

It is proposed to strengthen the position of pastille products in the domestic market by expanding the range and increasing the production of dietary and diabetic products. The range of dietary and diabetic confectionery sweets on the Ukrainian market has been studied. The data of the research on violations of dietary norms among the population and the consequences of these violations are analyzed. The functional-technological potential of sugar substitution for inulin-containing raw materials to pastille masses in order to create a functional product has been revealed. A comparative characterization of the chemical composition of chicory and Jerusalem artichoke powders is carried out. The choice of Jerusalem artichoke powder due to the content of slowly digestible carbohydrates that do not cause hyperglycemia in patients with type 2 diabetes is justified. The recipe for the preparation of fruit-based pastille confectionery with the use of chicory and Jerusalem artichoke powders has been improved in order to obtain dietary and diabetic products with increased nutritional and biological value. Rational ratios of prescription ingredients for creating pastille fruit-based confectionery products with satisfactory, organoleptic quality indicators have been established. The recipe uses prescription ingredients: banana, apple, pear and Jerusalem artichoke powder. Organoleptic indicators of the quality of a new product, namely odor, taste, color, shape, surface, were determined by the method of scoring. The optimal prescription ratios of the system (prescription ingredients) "apple - banana - Jerusalem artichoke powder" 23: 73: 4 were experimentally established. A study of the effect of improved pastry powder pastille confectionery on blood sugar in patients with type 2 diabetes is made. There was a decrease in blood sugar in patients with type 2 diabetes. A new fruit-based food product with Jerusalem artichoke powder was obtained with the following advantages - providing diabetics with a safe product that does not raise blood sugar levels in the short term and lowers it in the long term.

scholarly journals Efektivitas Pemberian Air Rebusan Lidah Buaya (Aloe Vera) terhadap Kadar Gula Darah pada Pasien Diabetes Melitus Tipe II

2019 ◽  
Vol 1 (1) ◽  
pp. 157-167
Author(s):  
Ariska Ariska
Keyword(s):  
Diabetes Mellitus ◽  
Health Center ◽  
Blood Sugar ◽  
Type Ii Diabetes ◽  
Aloe Vera ◽  
Type Ii Diabetes Mellitus ◽  
T Test ◽  
Control Group ◽  
Type Ii ◽  
Sugar Levels

The purpose of this study was to identify the effectiveness of giving aloe vera boiled water to decrease blood sugar levels in type II Diabetes Mellitus patients at Batunyala Community Health Center, Central Praya District, Central Lombok Regency, NTB. The research design used in this study is a quasi-experimental design pre and post with control group. Respondents were patients who had been treated at Batunyala Health Center, Praya Tengah District, Central Lombok Regency, NTB and diagnosed with type II diabetes mellitus. The total sample in this study was 22 samples with 11 respondents in the intervention group and 11 respondents in the control group using porposivesampling technique. The results of the Dependent t test in getting the results of the average blood sugar level before intervention was 178.73 and after the intervention was 172.18 with an average decrease of 2.258. The results of the Dependent T test obtained P value (0.016) <(0.05) and t count (2.899)> t table (1,812) then Ho was rejected meaning that there were differences in blood sugar levels before and after the intervention giving aloe vera water.   Key words : Aloe Vera, Blood Sugar Levels, Type II Diabetes Mellitus 

Nutrition Components of Dry Noodles From Substitution of Aloe vera Skin Extract and Maize’s Sprout Flour

2019 ◽  
Vol 15 (5) ◽  
pp. 500-507
Author(s):  
Narsih ◽  
Agato
Keyword(s):  
Tensile Strength ◽  
Linoleic Acid ◽  
Functional Properties ◽  
Raw Materials ◽  
Aloe Vera ◽  
Food Product ◽  
Protein Digestibility ◽  
Skin Extract ◽  
Materials Used

Background: The dried noodles produced from maize raw materials soaked for 24 hours were germinated for 36 hours and the Aloe vera skin extracted at 80°C for 60 minutes showed high nutrients, proving that this food product has functional properties. Objective: To check the quality of dry noodles produced from the combination of maize sprout flour and Aloe vera skin extract. Subject and Methods: The materials used were maize and Aloe vera skin. Maize was soaked for 24 hours and germinated for 36 hours and the Aloe vera skin was extracted at 80°C for 60 minutes. The maize sprouts obtained were then dried and floured. Then, Aloe vera skin extract was added, followed by other noodle-forming materials for further processing of dried noodles. The nutrient components were analyzed in the produced noodles. Results: The maize sprout flour had 11.35% protein, protein digestibility 84.84%, starch 37.63%, phytate compound 131.09 mg/g, organic compounds 11 mg/g, and functional compounds 22 mg/g, while the noodle product had elongation of 96.15%, swelling index of 19.64%, tensile strength of 2.01 Nmm, 18 organic acids compounds (lactate, oxalate, succinic, malic, mevalonic, p coumaric, ascorbate, ferulic, panthotenic, myristic, hexadecanoic, palmitic, α-linoleic, linoleic acid, oleic, stearate, isobehenate and folic) and 23 functional groups in the range 527.29 - 3354.74 cm-1. Conclusion: Dry noodles produced from Aloe vera skin extract and maize sprout flour have functional properties.

scholarly journals PENGARUH PEMBERIAN JUS LIDAH BUAYA TERHADAP PENURUNAN KADAR GULA DARAH PADA PENDERITA DIABETES MELLITUS

2018 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Agustina Simamora ◽  
Icceng Icceng
Keyword(s):  
Diabetes Mellitus ◽  
Blood Sugar ◽  
Weight Control ◽  
Total Population ◽  
Control Diet ◽  
Aloe Vera ◽  
Lower Blood ◽  
Treatment Of Diabetes ◽  
Sugar Levels ◽  
Is Design

Diabetes mellitus is a disease caused by the generation of high blood sugar levels. The treatment of diabetes mellitus is usually with weight control, diet, exercise, and pharmacologis treatment with the drug. One treatment in an alternative way, namely with aloe vera juice can lower blood sugar levels. The purpose of reasearch was to identify the effect of aloe vera juice to decrease blood sugar levels in people with diabetes mellitus at sub village IV village marindal sub district patumbak district deli serdang. The design used is design pre - post without control. The total population is 50 respondents. Sampling techniques used is the formula notoadmojho 10% with a sample of five samples. Independent variables prior to the giving of aloe vera and the dependent variable was after the administering aloe vera. Analysis of the data used T test. From the results, a significant value pvalue = 0.001 which means there is the effect of aloe vera juice to decrease blood sugar levels in people with diabetes mellitus .There is a significant reduction in blood sugar levels of 166.373 mg / dl after administering  juice aloe vera 150 gr per day during 7 days.

PENGARUH PEMBERIAN JUS LIDAH BUAYA TERHADAP PENURUNAN KADAR GULA DARAH PADA PENDERITA DIABETES MELLITUS

2018 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Agustina Simamora ◽  
Icceng Icceng
Keyword(s):  
Diabetes Mellitus ◽  
Blood Sugar ◽  
Weight Control ◽  
Total Population ◽  
Control Diet ◽  
Aloe Vera ◽  
Lower Blood ◽  
Treatment Of Diabetes ◽  
Sugar Levels ◽  
Is Design

Diabetes mellitus is a disease caused by the generation of high blood sugar levels. The treatment of diabetes mellitus is usually with weight control, diet, exercise, and pharmacologis treatment with the drug. One treatment in an alternative way, namely with aloe vera juice can lower blood sugar levels. The purpose of reasearch was to identify the effect of aloe vera juice to decrease blood sugar levels in people with diabetes mellitus at sub village IV village marindal sub district patumbak district deli serdang. The design used is design pre - post without control. The total population is 50 respondents. Sampling techniques used is the formula notoadmojho 10% with a sample of five samples. Independent variables prior to the giving of aloe vera and the dependent variable was after the administering aloe vera. Analysis of the data used T test. From the results, a significant value pvalue = 0.001 which means there is the effect of aloe vera juice to decrease blood sugar levels in people with diabetes mellitus .There is a significant reduction in blood sugar levels of 166.373 mg / dl after administering juice aloe vera 150 gr per day during 7 days.

Plasminogen Activation in Diabetes Mellitus: Normalization of Blood Sugar Levels Improves Impaired Enzyme Kinetics In Vitro

1985 ◽  
Vol 54 (02) ◽  
pp. 413-414 ◽  
Author(s):  
Margarethe Geiger ◽  
Bernd R Binder
Keyword(s):  
Plasminogen Activator ◽  
Blood Sugar ◽  
Metabolic Disorders ◽  
Normal Values ◽  
Diabetic Patients ◽  
Type I ◽  
Plasminogen Activation ◽  
Lag Period ◽  
Sugar Levels

SummaryWe have demonstrated previously that fibrin enhanced plasmin formation by the vascular plasminogen activator was significantly impaired, when components isolated from the plasma of three uncontrolled diabetic patients (type I) were used to study plasminogen activation in vitro. In the present study it can be demonstrated that functional properties of the vascular plasminogen activators as well as of the plasminogens from the same three diabetic patients are significantly improved after normalization of blood sugar levels and improvement of HbAlc values. Most pronounced the Km of diabetic vascular plasminogen activator in the presence of fibrin returned to normal values, and for diabetic plasminogen the prolonged lag period until maximal plasmin formation occurred was shortened to almost control values. From these data we conclude that the observed abnormalities of in vitro fibrinolysis are not primarily associated with the diabetic disease, but might be secondary to metabolic disorders caused by diabetes.

Effects of Rapid Infusion of Ethanol on some Factors Controlling Blood Sugar Levels in Man

1972 ◽  
Vol 33 (3) ◽  
pp. 722-733 ◽  
Author(s):  
John W. Dundee ◽  
Martin Isaac ◽  
Elizabeth A. Davis ◽  
Brian Sheridan
Keyword(s):  
Blood Sugar ◽  
Rapid Infusion ◽  
Sugar Levels

Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov
Keyword(s):  
Celiac Disease ◽  
Treatment Effectiveness ◽  
Raw Materials ◽  
Calculated Data ◽  
Limited Range ◽  
Gluten Free ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

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