Optimization of ingredients for formulating a diabetic dietary supplement

Abstract

A diabetic dietary supplement comprising of multiple ingredients was designed based on recommendation of Indian Council of Medical Research for a diabetic adult. Central composite rotatable design using three variables (ingredient source) and five responses comprising of sensory and physico-chemical attributes were used for computation of an optimized solution. All the responses fitted well into quadratic equation with R (2) > 0.80. The optimum levels of ingredient combinations recommended with 93% desirability were obtained. A total of 27 combinations were prepared and evaluated. The dietary supplement comprising of milk fat and groundnut oil (90:10), whey protein concentrate and sodium caseinate (50:50) and resistant starch and maltodextrin (70:30) were selected on 100 point sensory scale. The prepared supplement using recommended levels of ingredients contained 4.37 moisture, 15.93 protein, 10.15 fat, 66.15 carbohydrate and 3.39% ash.

Changes in the Shelf Life Parameters of Dietary Supplement During Storage

“…The fat, protein and carbohydrate components were selected to supply 20-25 percent; 10-15 percent and 55-65 percent respectively of the total calorie in the dietary supplement. To optimize the various ingredients, Response Surface methodology (RSm) based on central composite rotatable design (CCRD), using three independent variables (ingredient sources) and five responses comprising of sensory and physicochemical parameters were used for computation 31 . The dietary supplement comprising of milk fat and groundnut oil (90:10) as fat source, whey protein concentrate, skim milk powder and sodium caseinate (50:25:25) as protein source while resistant wheat starch and maltodextrin (70:30) as carbohydrate source were used to prepare the formulation.…”

Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements

“…Several investigations have proposed the elaboration of ingredients or dietary supplements, containing combinations of herbs, extracts, vitamins, minerals and amino acids in various presentations, with the aim of increasing the contribution of nutrients necessary for a healthy life (Rajakumari et al, 2017). Therefore, some works have made mixtures based on wheat starch, whey protein concentrate and peanut oil to promote an adequate intake of macronutrients in diabetic patients (Pawar & Thompkinson, 2014). Mixtures of Chenopodium quinoa Willd and Lupinus Albus L. have also been made, to increase the protein content that the species alone would not have and thus meet the daily requirements in children aged 2-5 years,…”

Multifunctional Ingredient Dietary Supplement for Management of Hyperglycemic and Hypercholesterolemic Therapy of Diabetes

“…The insulinotropic and hypocholesterolemic effects of the various selected ingredients used for the preparation of the dietary supplement are well reviewed by Pawar and Thompkinson, [7]. In order to arrive at an optimized formulation, different combinations of the selected ingredients as a source of fat, protein and carbohydrate content of the formulation were studied using Central composite rotatable design technique through Response Surface Methodology [8].…”