scholarly journals BREAD FRUITS PUDDING DENGAN PEMANIS ALAMI SEBAGAI ALTERNATIF DESSERT UNTUK PASIEN DIABETES MELLITUS

2021 ◽  
Vol 11 (1) ◽  
pp. 33-48
Author(s):  
Rosyda Dianah ◽  
Rayhan
Keyword(s):  
Diabetes Mellitus ◽  
Product Development ◽  
Preference Test ◽  
Sweet Taste ◽  
Artificial Sweeteners ◽  
Nutritional Content ◽  
Low Fat ◽  
Processing Stage ◽  
Production Stage

ABSTRACTThe aim of this study is modify dessert for patients or people with diabetes mellitus in the form of Bread Fruit Pudding with natural sweeteners. Bread Fruit Pudding products use the main ingredients of jelly and low fat milk and fruit as a sweet taste. Pudding product development into bread fruit pudding is attempted to increase public insight regarding the importance of considering the use of sugar and changing the negative stigma of society regarding the consumption of fruit with a sweet taste. The production stage of Bread Fruits Pudding products consists of the preparation of materials and tools, the processing stage using the boiling technique (100˚C) and serving (150 grams/serving). The nutritional content of Bread Fruits Pudding is 92.7 Calories of energy; 5.3 grams of protein; 3.8 grams of fat; 12.9 grams of carbohydrates; 2.2 grams of fiber and 6.6 grams of natural sugar. The result of the preference test obtained that 78% liked the appearance and portion of the product, 56% liked the taste and 89% liked the texture. The composition of ingredients in pudding products in the community generally uses a lot of sugar or added artificial sweeteners that increase the risk of Diabetes Mellitus, Pudding product development into bread fruit pudding is efforts are made to become a solution for pudding products that are safe for consumption without any risk to health in consuming it.

A Critical Review on Madhumeha (Diabetes Mellitus) with its Preventive Approach

2017 ◽  
Vol 2 (05) ◽  
Author(s):  
Anagha Gosavi ◽  
Ram V. Ramekar
Keyword(s):  
Diabetes Mellitus ◽  
Insulin Secretion ◽  
Protein Metabolism ◽  
Insulin Action ◽  
Preventive Measures ◽  
Sweet Taste ◽  
Whole Body ◽  
Appropriate Use ◽  
Chronic Hyperglycemia ◽  
Therapeutic Measures

Prameha is disease of Mutravaha Srotasa having Kapha dominancy which can be correlated with diabetes mellitus. The term diabetes mellitus describes a metabolic disorder of multiple etiologies characterized by chronic hyperglycemia with disturbances of carbohydrate, fat and protein metabolism resulting from defects in insulin secretion, insulin action, or both. Madhumeha is considered as a subtype under the Vatika type of Prameha and it is characterized by passage of urine with sweet taste like honey along with sweetness of whole body. With appropriate use of Ayurvedic preventive measures such as Dincharya, Ritucharya, Aharvidhi and therapeutic measures Madhumeha (DM) can be prevented.

scholarly journals Berberine elevates cardiolipin in heart of offspring from mouse dams with high fat diet-induced gestational diabetes mellitus

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Laura K. Cole ◽  
Genevieve C. Sparagna ◽  
Marilyne Vandel ◽  
Bo Xiang ◽  
Vernon W. Dolinsky ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Gestational Diabetes ◽  
Gestational Diabetes Mellitus ◽  
Mitochondrial Function ◽  
High Fat Diet ◽  
Fatty Acid Uptake ◽  
Isoquinoline Alkaloid ◽  
Acid Uptake ◽  
High Fat ◽  
Low Fat

AbstractBerberine (BBR) is an isoquinoline alkaloid from plants known to improve cardiac mitochondrial function in gestational diabetes mellitus (GDM) offspring but the mechanism is poorly understood. We examined the role of the mitochondrial phospholipid cardiolipin (CL) in mediating this cardiac improvement. C57BL/6 female mice were fed either a Lean-inducing low-fat diet or a GDM-inducing high-fat diet for 6 weeks prior to breeding. Lean and GDM-exposed male offspring were randomly assigned a low-fat, high-fat, or high-fat diet containing BBR at weaning for 12 weeks. The content of CL was elevated in the heart of GDM offspring fed a high fat diet containing BBR. The increase in total cardiac CL was due to significant increases in the most abundant and functionally important CL species, tetralinoleoyl-CL and this correlated with an increase in the expression of the CL remodeling enzyme tafazzin. Additionally, BBR treatment increased expression of cardiac enzymes involved in fatty acid uptake and oxidation and electron transport chain subunits in high fat diet fed GDM offspring. Thus, dietary BBR protection from cardiac dysfunction in GDM exposed offspring involves improvement in mitochondrial function mediated through increased synthesis of CL.

scholarly journals Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 146 ◽  
Author(s):  
Anne Sjoerup Bertelsen ◽  
Line Ahm Mielby ◽  
Niki Alexi ◽  
Derek Victor Byrne ◽  
Ulla Kidmose
Keyword(s):  
Young Adults ◽  
Individual Differences ◽  
Product Development ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Initial Screening ◽  
Enhancing Effect ◽  
Food And Beverages ◽  
Sweetness Intensity ◽  
Sugar Reduction

Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.

scholarly journals Specialization and phyletic trends of sweetness reception in animals

2002 ◽  
Vol 74 (7) ◽  
pp. 1153-1158 ◽  
Author(s):  
Dieter Glaser
Keyword(s):  
Animal Species ◽  
Sweet Taste ◽  
Artificial Sweeteners ◽  
Naturally Occurring

During the last decades, the comparison in various animal species of their gustatory responses to compounds eliciting a sweet taste in humans has extended our knowledge of the great biodiversity of the taste responses and evidenced some specialization and/or phyletic trends within species. Our interest was focused on responses to natural sugars, polyols, and naturally occurring sweeteners, but also on various artificial sweetening compounds, including the very powerful guanidine sweeteners. New results obtained with kangarooswhich originated about 130 MYAhave shown that their sweetness receptor is not designed to taste any of the artificial sweeteners tested. Therefore, the ability to taste complicated artificial sweeteners must have evolved later in higher developed mammals, about 100 million years ago.

scholarly journals Sweet taste receptor expression in ruminant intestine and its activation by artificial sweeteners to regulate glucose absorption

2014 ◽  
Vol 97 (8) ◽  
pp. 4955-4972 ◽  
Author(s):  
A.W. Moran ◽  
M. Al-Rammahi ◽  
C. Zhang ◽  
D. Bravo ◽  
S. Calsamiglia ◽  
...  
Keyword(s):  
Taste Receptor ◽  
Sweet Taste ◽  
Glucose Absorption ◽  
Receptor Expression ◽  
Artificial Sweeteners ◽  
Sweet Taste Receptor

scholarly journals A preference test for sweet taste that uses edible strips

Appetite ◽  
2014 ◽  
Vol 73 ◽  
pp. 132-139 ◽  
Author(s):  
Gregory Smutzer ◽  
Janki Y. Patel ◽  
Judith C. Stull ◽  
Ray A. Abarintos ◽  
Neiladri K. Khan ◽  
...  
Keyword(s):  
Preference Test ◽  
Sweet Taste

scholarly journals Artificial Sweeteners Stimulate Adipogenesis and Suppress Lipolysis Independently of Sweet Taste Receptors

2013 ◽  
Vol 288 (45) ◽  
pp. 32475-32489 ◽  
Author(s):  
Becky R. Simon ◽  
Sebastian D. Parlee ◽  
Brian S. Learman ◽  
Hiroyuki Mori ◽  
Erica L. Scheller ◽  
...  
Keyword(s):  
Sweet Taste ◽  
Artificial Sweeteners ◽  
Taste Receptors ◽  
Sweet Taste Receptors

scholarly journals Longitudinal Associations Between Taste Sensitivity, Taste Liking, Dietary Intake and BMI in Adolescents

2021 ◽  
Vol 12 ◽  
Author(s):  
Afroditi Papantoni ◽  
Grace E. Shearrer ◽  
Jennifer R. Sadler ◽  
Eric Stice ◽  
Kyle S. Burger
Keyword(s):  
Dietary Intake ◽  
Daily Intake ◽  
Sweet Taste ◽  
Taste Sensitivity ◽  
Lower Sensitivity ◽  
Healthy Weight ◽  
High Fat ◽  
Low Fat ◽  
Negatively Associated ◽  
High Sugar

Taste sensitivity and liking drive food choices and ingestive behaviors from childhood to adulthood, yet their longitudinal association with dietary intake and BMI is largely understudied. Here, we examined the longitudinal relationship between sugar and fat sensitivity, sugar and fat liking, habitual dietary intake, and BMI percentiles in a sample of 105 healthy-weight adolescents (baseline: BMI %tile 57.0 ± 24.3; age 14–16 years) over a 4-year period. Taste sensitivity was assessed via a triangle fat and sweet taste discrimination test. Taste liking were rated on a visual analog scale for four milkshakes that varied in sugar and fat contents (high-fat/high-sugar (HF/HS), low-fat/high-sugar (LF/HS), high-fat/low-sugar (HF/LS), low-fat/low-sugar (LF/LS) milkshakes). A modified version of the reduced Block Food Frequency Questionnaire (BFFQ) was used to assess dietary intake. All measurements were repeated annually. Repeated measures correlations and linear mixed effects models were used to model the associations between the variables. Sugar sensitivity was negatively associated with liking for the LF/HS milkshake over the 4-year period. Low sugar sensitivity at baseline predicted increases in BMI percentile over time, but this association didn’t survive a correction for multiple comparisons. Percent daily intake from fat was positively associated with liking for the HF/HS milkshake and negatively associated with liking for the LF/LS milkshake over 4 years. Together, these results demonstrate that lower sensitivity to sweet taste is linked to increased hedonic response to high-sugar foods and increased energy intake from fat seems to condition adolescents to show increased liking for high-fat/high-sugar foods.

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