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STUDY OF THE GLYCEMIC INDEX OF COTTAGE CHEESE BASED CULINARY PRODUCTS WITH NATURAL SUGAR SUBSTITUTES APPLICATION

Е. С. Попов

Abstract

The problem of balanced nutrition in modern society is most relevant and related to the need of finding various methods to solve it, in particular, the introduction of preventive action foods in the diet. It has a positive effect on the body certain functional systems: digestive, cardiovascular, nervous, etc. The products recommended to people suffering from endocrine diseases, such as diabetes and obesity are of particular importance. Products with a lowered glycemic index (GI) are recommended for diabetes. This index indicates the hyperglycemic potential of the product containing carbohydrates, and its ability to induce insulin production (the amount of which is proportional to the hyperglycemia value). The higher the product GI, the faster the sugar level in the blood rises after its consumption. The peculiarity of special nutrition for diabetics is the restriction of the easily assimilated carbohydrates and fats consumption. The same principles in nutrition should be followed by the healthy population, to minimize the possibility of this disease development. In this regard, it is advisable to expand the range of various foods characterized by a low glycemic index. The study of the glycemic index of cottage cheese based dishes with complete or partial substitution of sugar in them with natural supplements was carried out in the work. Stevioside and fructose were chosen. The replacement was made in accordance with the sweetness coefficients of each of them, so that the organoleptic characteristics of the products being developed were similar to the control samples. As a result of the studies, the optimal amounts and proportions of sugar substitutes introduced into the cottage cheese dishes were determined. The products received satisfied the consumer demand parameters. Studies of the glycemic index of the developed culinary products were determined by measuring the amount of fasting blood glucose in the blood, after consuming the developed products, control samples, glucose solution and then, every 30 minutes until the initial value is restored. Then the corresponding calculations were carried out. The decrease in the glycemic index of the developed products was found to be 19 - 26% compared to the cottage cheese dishes containing sugar.

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DOI resolver: doi.org/10.5593/sgem2018/6.2/s25.085

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