Development of wafers with lowered glycemic index

Popova, N.; Щетилина, Ирина; Denisova, Anastasiya; Киселева, Е. А.

doi:10.20914/2310-1202-2016-4-181-186

Cited by 6 publications

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“…Оптимизированы рецептуры вафель с заменой сахара-песка на фруктозу. Отмечено, что полученные изделия практически не отличаются по калорийности от контрольного образца, но при этом уровень глюкозы в крови после их употребления ниже на 20 % [46]. Проведены исследования по разработке диетического аналога десерта тирамису с добавкой полисахарида, пищевых волокон и натурального сахарозаменителя стевиозида.…”

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Food Processing: Techniques and Technology

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Food Processing: Techniques and Technology

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Development of a recipe for sugar cookies with a reduced glycemic index

Popova

Pisklyukova

Asmolova

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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The disadvantage of confectionary lies in its unbalanced composition and high glycemic index. It has a high energy value because of the high content of refined ingredients such as fat, sugar and flour. However, the physiological value, biological value and biological efficiency are quite low. Excessive consumption of confectionery can lead to metabolic disorders in the organism and many endocrine diseases, such as diabetes mellitus and obesity, as well as atherosclerosis, cardiovascular diseases and others. It is, therefore, necessary to create new products containing carbohydrates with a low glycemic index or to adjust existing recipes in order to reduce refined sugars in them, as well as to improve the nutritional value in general. In this paper, we present the information on the creation of confectionery with a practical orientation. Based on an analytical evaluation of the nutrient composition of sugar cookies and properties of some sugar substitutes of natural origin, we developed a cookie recipe with complete replacement of sugar by a mixture of fructose and stevioside. We carried out an organoleptic evaluation of innovative products containing sugar substitutes in different proportions. Based on blood glucose level measurement, there were calculated the glycemic index and glycemic load of the developed cookies. It was found that the glycemic index was reduced by 26% in comparison with confectionery made according to traditional recipes. There were also noted high organoleptic indices of developed cookies. The obtained result allows recommending it for prevention of development of such diseases like obesity and diabetes mellitus, as well as to include in the diet of different population groups.

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New types of sugar-containing raw materials for food production

et al. 2022

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The global concept of conscious consumption and healthy life-style affects the development of the food industry. As a consequence, over the last several decades, a production of sugar substitutes has been increased, a search for and creation of new sweetening substances have been carried out. The paper presents a review of the domestic and foreign studies devoted to the use of sugar substitutes in various branches of the food industry. The information about new types of sugar substitutes from natural starch-containing raw materials and their properties is given. A possibility of replacing crystalline sugar with sugar substitutes in food production is described, their effect on the physico-chemical, sensory and organoleptic properties of foods and beverages is demonstrated. The development of the technologies facilitates an extension of the range of well-known and widely used high-calorie sugar substitutes from starch-containing raw materials, characterized by different carbohydrate composition and properties. It has been noted that out of quite a large number of sugar substitutes applied in the food industry abroad, glucose-fructose syrups (GFS) are among most promising. They are full-value sucrose substitutes and have several advantages. A proportion of GFS in the total volume of sugar syrup consumption is increasing worldwide every year. The main raw material for production of GFS in the USA is corn starch; in the CIS countries, starch obtained from wheat and potato is also used. Studies aimed to investigation and development of bioprocesses that ensure production of competitive enzymatic GFS and other sweetening syrups from alternative sources are gaining in importance. The information is presented about the development of the innovative technologies for production of sugar syrups from Jerusalem artichoke and chicory, agave, yacon, sorghum and rice. The results of the study of properties of these syrups and their effect on the physical and sensory, rheological and microstructural properties of products, in which technologies these syrups were used, are described. Due to the different carbohydrate composition, as well as physico-chemical properties (a degree of hygroscopicity, anti-crystallization properties, a level of sweetness, glycemic index and so on), sugar substitutes acquire increasing popularity among producers and consumers, and can be used in food and beverage manufacturing as a more technological replacement of crystalline sugar.

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Development of wafers with lowered glycemic index

Cited by 6 publications

References 2 publications

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Development of a recipe for sugar cookies with a reduced glycemic index

New types of sugar-containing raw materials for food production

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