Glycaemic Index and Load of Dietetic Sour Cherry Jam Prepared with Date Syrup in Healthy Persons

Abstract: Background & Aims: Date syrup is a natural sweetener rich in antioxidants. In addition, fructose is the predominant sugar in date syrup, which elevates blood glucose at a slower pace than the other types of sugar. The objective of this study was to evaluate the glycemic response of healthy persons to dietetic sour cherry jam prepared with date syrup. Methods: In this clinical trial, the glycemic response of 9 healthy persons was evaluated after the consumption of two kinds of jams, one prepared with date syrup and one as a control. Both jams had been produced using a specific formulation. White bread was chosen as the reference food. Having determined the glycemic index (GI) of the two jams, glycemic load (GL) was calculated and compared for the two jams by independent t-test. Results: GL was 15.4 and 18 for the dietetic and control jams respectively, both of which were within the permitted range for diabetic's consumption. No significant difference was observed between the GIs of the two jams. The results showed that, the GL of the dietetic jam was significantly lower than that of the control (p<0.05). Conclusion: The GL of the dietetic jam prepared with date syrup was less than that of the control sample. In light of the other health benefits of date syrup, once confirmed by further studies, this jam may be suitable to be introduced to the public as a dietetic product. Keywords: Diabetes mellitus, Date s, Glycemic index, Glycemic loa

Glycaemic Index and Load of Dietetic Sour Cherry Jam Prepared with Date Syrup in Healthy Persons

Abstract: Background & Aims: Date syrup is a natural sweetener rich in antioxidants. In addition, fructose is the predominant sugar in date syrup, which elevates blood glucose at a slower pace than the other types of sugar. The objective of this study was to evaluate the glycemic response of healthy persons to dietetic sour cherry jam prepared with date syrup. Methods: In this clinical trial, the glycemic response of 9 healthy persons was evaluated after the consumption of two kinds of jams, one prepared with date syrup and one as a control. Both jams had been produced using a specific formulation. White bread was chosen as the reference food. Having determined the glycemic index (GI) of the two jams, glycemic load (GL) was calculated and compared for the two jams by independent t-test. Results: GL was 15.4 and 18 for the dietetic and control jams respectively, both of which were within the permitted range for diabetic's consumption. No significant difference was observed between the GIs of the two jams. The results showed that, the GL of the dietetic jam was significantly lower than that of the control (p<0.05). Conclusion: The GL of the dietetic jam prepared with date syrup was less than that of the control sample. In light of the other health benefits of date syrup, once confirmed by further studies, this jam may be suitable to be introduced to the public as a dietetic product. Keywords: Diabetes mellitus, Date s, Glycemic index, Glycemic loa

Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill

The aim of this study was to define optimal conditions by using Simplex lattice mixture design for the for- mulation of sucrose-free chocolate produced in a ball mill. Milk chocolate mass were made using three different polyols including maltitol, xylitol and isomalt along with Stevia as high potency sweetener. The influences of polyols mixtures as sucrose substitutes on rheological properties and main physical quality parameters were investigated. According to the results, the fitted models demonstrated a high coefficient of determination (≥93%). The optimization of the variables illustrated that utilizing 11.16% w/w maltitol, 8.9% w/w xylitol and 12.93% w/w isomalt produced the optimum milk chocolate with the highest desirability (1.00) without un- wanted variations in the rheological and quality characteristics. Also the optimum formulation was produced to validate the optimum model. The sensory analysis of the optimized formulation satisfied the consumer demand

Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill

Sucrose-free milk chocolates containing different types of bulk (isomalt, xylitol and maltitol) and high intensity (Stevia) sweeteners were produced by using a ball mill. The main quality characteristics of the formulated chocolates were evaluated and compared with those of the conventional sample containing sucrose. The Casson model was the best fitting model for the rheological data. Casson viscosity and Casson yield stress were significantly affected by the type of bulking agent in chocolates formulated with xylitol (p < 0.05). However xylitol notably improved the overall acceptability according to the sensory analysis results. Chocolates containing the sucrose replacers demonstrated lower Tonset values and higher enthalpy than the control sample. Sucrose-free chocolates illustrated a higher degree of particle agglomeration. Bulk sweeteners meanwhile seem to have high potential for milk chocolate production with low calorie values by using the ball mill technique. Industrial applications: the production of sucrose-free chocolates with conventional methods requires a lot of time and energy. Recently, using alternative methods for chocolate production has been raising interest in many small industries. This study proposed a ball mill method for the preparation of sucrose-free milk chocolates with physiochemical properties almost ranging in the standard limit defined for chocolate. Although using the ball mill method presents a more cost-effective technique for chocolate production and provides shorter processing times for small chocolate industries, it seems to be less efficient in evaporating moisture than the conventional processing. Challenges are still ahead for upgrading this alternative technique to be efficient in evaporating more moisture during operation ending in a high quality product