Development, bromatological analysis and sensory evaluation of diet dulce de leche made with goat and bovine milks using xylitol as a sucrose replacement

Dulce de leche is a product very appreciated by its consumers, for being a food rich in nutrients and with high energy value. On the other hand, many people have restrictions to consume it, due to its high glycemic index. Aiming to develop viable formulations of diet dulce de leche, using xylitol as a sucrose replacement with goat milk bovine milk. Four pasty dulce in leche formulations were developed: bovine milk with sucrose (F1), bovine milk with xylitol (F2), goat milk with sucrose (F3) and goat milk with xylitol (F4). Bromatological analysis was performed to determine the macronutrients and the Acceptance Test was used for the sensory analysis with application of the 9-point hedonic scale. In the bromatological analysis, the samples F1 and F3 had the highest carbohydrate contents, with 79.40% and 78.87% respectively, while the samples F2 and F4 had a carbohydrate content of 12.24% and 12.25%, respectively. This difference had a direct impact on the determination of the Total Caloric Value (TCV) of the samples, since F1 and F3 formulations were the most caloric. As for the sensory analysis, all formulations were considered well accepted, as they presented an acceptability index above 70%. The use of xylitol as a substitute proved to be viable. The dulce de leche with this sweetener in its composition were less caloric and the formulations were well accepted by the tasters. Therefore, it is possible to enable the use of this sweetener in the food industry.

Beneficial Effects of Tamarind Trypsin Inhibitor in Chitosan–Whey Protein Nanoparticles on Hepatic Injury Induced High Glycemic Index Diet: A Preclinical Study

Several studies have sought new therapies for obesity and liver diseases. This study investigated the effect of the trypsin inhibitor isolated from tamarind seeds (TTI), nanoencapsulated in chitosan and whey protein isolate (ECW), on the liver health status of the Wistar rats fed with a high glycemic index (HGLI) diet. The nanoformulations without TTI (CW) and ECW were obtained by nanoprecipitation technique, physically and chemically characterized, and then administered to the animals. The adult male Wistar rats (n = 20) were allocated to four groups: HGLI diet + water; standard diet + water; HGLI diet + ECW (12.5 mg/kg); and HGLI diet + CW (10.0 mg/kg), 1 mL per gagave, for ten days. They were evaluated using biochemical and hematological parameters, Fibrosis-4 Index for Liver Fibrosis (FIB-4), AST to Platelet Ratio Index (APRI) scores, and liver morphology. Both nanoparticles presented spherical shape, smooth surface, and nanometric size [120.7 nm (ECW) and 136.4 nm (CW)]. In animals, ECW reduced (p < 0.05) blood glucose (17%), glutamic oxalacetic transaminase (39%), and alkaline phosphatase (24%). Besides, ECW reduced (p < 0.05) APRI and FIB-4 scores and presented a better aspect of hepatic morphology. ECW promoted benefits over a liver injury caused by the HGLI diet.

Effect of Nutritional Composition and Glycemic Index on Selected Varieties of Rice, Millets and Legumes

Diabetes mellitus is a disease that is increasing globally and is a group of metabolic disorder, characterized by polyuria, polyphagia and polydypsia. By maintaining glycemic index levels in individuals diet aids in prevention of diabetes. Rice, millets and legumes are considered to be one of the staple food and play a vital role in human diet. In our study the glycemic index of varieties of rice, millets and legumes were determined in-vitro. Consumption of foods with high glycemic index is hypothesized to contribute to insulin resistance, which is associated with increased risk of diabetes mellitus, obesity and cardiovascular disease. It was seen that the legumes possess low glycemic index with comparison to rice and millets. Hence, it can be concluded that legumes are particularly good for preventing and managing diabetes.

The Glycemic Index, Postprandial Hypotension and Cardiovascular Disease

High glycemic index diets have been associated with an increased risk of cardiovascular disease events and all-cause mortality. We suggest that part of the reason for this association is through the effect of the rapidly digested high glycemic index carbohydrate diets in promoting the effects of postprandial hypotension in vulnerable individuals. Postprandial hypotension has been recognized as a problem especially affecting the frail elderly. The phenomenon occurs earlier in the day and includes syncope and falls acutely and more serious cardiovascular events and increased all-cause mortality in the longer-term. The mechanism appears to relate to the rapid digestion of carbohydrates foods. Strategies that reduce the amount of meal carbohydrates and their rate of absorption by enzyme inhibition or by delaying gastric emptying and have proved helpful as has increased fluid intake, presumably due to dilution of small intestinal contents and a reduction in the tonicity, so reducing the need for intestinal fluid secretion to dilute osmotically active sugars and products of digestion. In this way the need for increased blood flow to the gut can be reduced, that would otherwise steal blood from the systemic circulation resulting in a drop in blood pressure and an increase in heart rate. Slowly absorbed or low glycemic index carbohydrates would therefore appear potentially useful as part of the dietary strategy for the treatment of postprandial hypotension and conversely postprandial hypotension could be one of the reasons why high glycemic index diets have been associated with increased CVD risk.

Pengaruh Ekstrak Daun Kecibeling (Strobilanthes crispa), Kayu Manis (Cinnamon), dan Kersen (Muntingia calabura) Terhadap Indeks Glikemik pada Pengolahan Beras Metode Pratanak

Diabetes mellitus is a top five deadly disease in Indonesia. A healthy diet with consuming low sugar index food is suggested to prevent diabetes mellitus. Rice as the main source of carbohydrate in Indonesia is categorized as food with a high glycemic index. This study is experimenting rice with a low glycemic index that suitable to be consumed by diabetes mellitus sufferer. Various extracts are used in the making of low glycemic index rice such as strobilanthes crispus, cinnamon, and muntingia calabura. The rice is marinated with 1% extract for 2 hours and continued to cook in an autoclave for 15 minutes with temperature 116°C. The rice then dried in an oven at 50°C for 24 hours before it cooked in a rice cooker and can be consumed. The result shows that strobilanthes crispus and cinnamon extract rice has lower glycemic index than common rice.

Determination of glycemic index and glycemic load of typical northeastern preparations / Determinação de índice glicêmico e carga glicêmica de preparações típicas do Nordeste

Introduction: One of the important factors for a normal healthy diet is the glycemic index (GI) and glycemic load (CG) of foods, since diets with inadequate GI and CG seem to be directly related to the increase in the prevalence of chronic non-communicable diseases. Objective: To determine the GI and CG of three typical Northeastern preparations. Methodology: An experimental, quantitative, descriptive and analytical study was carried out. The sample size was convenience (n=10), however, considering the recommendations of the FAO / WHO Expert Consultation (1998). For the determination of GI and CG, an adaptation of the FAO / WHO Expert Consultation protocol (1998), which consisted in the standardization of a 50 g portion of the tested preparations, but considering a minimum of 25 g of glycemic carbohydrate. The volunteers were fasted for 10 hours the night before the samples and had capillary glycemia measured at the intervals of 0, 15, 30, 45, 60, 90, 120 minutes after consumption of the standard food and the proposed preparations, taken from the "Brazilian Regional Food Guide" of the Ministry of Health (2015), being tapioca with maracuja jelly, seriguela cake and macaxeira bread. Results: Tapioca preparations with passionfruit jelly, seriguela cake and macaxeira bread presented high glycemic index and glycemic load, as evidenced in the analyzes performed. Conclusion: The objective of this work was reached, since the GI and CG of the three proposed preparations were determined, contributing to the expansion of nutritional information and supporting the idea of food and nutritional education.

The effects of kefir in mixed meals on appetite and food intake: a randomized cross-over trial

ABSTRACT Objective The natural probiotic kefir is fermented milk, and may have effects on satiety and voluntary energy intake. This randomized crossover trial aimed to determine whether kefir, consumed with low- or high-glycemic index meals, affects appetite and subsequent food intake. Methods Twenty four healthy females aged 21-24 years, were recruited from Erciyes University and the surrounding community. The participants were submitted to three different breakfasts: a low glycemic index accompanied by milk, a low glycemic index with kefir, and a high glycemic index with kefir, with a 1-week washout period between meals. At 0, 15, 30, 60, 90, 120, 150, and 180 minutes after the meal, appetite ratings were measured by the visual analog scale, and then ad libitum lunch was served. Results No differences in appetite scores and voluntary energy intake were detected between the test meals. Furthermore, palatability ratings were similar between test meals, except for the higher score of high glycemic index kefir for overall palatability. Conclusion This study demonstrated that adding kefir to a high glycemic index meal may prevent increases in appetite and food intake, resulting in postprandial responses similar to those of a low glycemic index meal. These findings might enable the development of novel dietary strategies based on appetite regulation to treat or prevent obesity, particularly for Western societies. This trial was registered at ClinicalTrials.gov under the process NCT03636217.

Development of Marmalade Jelly Technology Based on Sugar-Free Curd Whey

Цель работы – получить кондитерский продукт, отвечающий требованиям современного потребителя. Взяв в качестве основного сырья творожную сыворотку, можно получить обладающий диетическими свойствами продукт: легкоусвояемый, питательный, обогащённый альбумином. На основе применяемых в настоящее время технологий производства мармеладов была разработана альтернативная, без использования сахара, патоки и прочих компонентов с высоким гликемическим индексом. А также был произведён опытный образец по собственной рецептуре с использованием сырья, отвечающего требованиям органической продукции. В состав готового продукта вошли сыворотка молочная, агар, подсластитель стевиозид. В варианте с добавкой был использован свежевыжатый морковный сок с целью нейтрализации специфического привкуса стевиозида. Исследования показали, что оба образца желе мармеладного по органолептическим показателям и значению титруемой кислотности отвечают требованиям ГОСТ. Предлагаемый продукт не имеет аналогов на отечественном рынке. The purpose of the work is to obtain a confectionery product that meets the requirements of a modern consumer. Having taken curd whey as the main raw material one can get a product with dietary properties: easily digestible, nutritious, enriched with albumin. On the basis of the current technologies for the production of marmalades, an alternative, without the use of sugar, syrop and other components with a high glycemic index has been developed. And a prototype was produced according to its own formula using raw materials that meet the requirements of organic products. The complete product contains milk whey, agar, stevioside sweeting agent. In the version with flavour freshly squeezed carrot juice was used to neutralize the specific stevioside flavor. The researches have shown that both samples of marmalade jelly meet GOST requirements in terms of organoleptic indices and titrated acidity. The proposed product has no analogues in the domestic market.