The Effect of Coconut Jelly with Stevia as a Natural Sweetener on Blood Glucose, Insulin and C-Peptide Responses in Twelve Healthy Subjects

Recent Patents on Food, Nutrition & Agriculture
Chaowanee ChupeerachNattira On-Nom

Abstract

Coconut jelly is a popular dessert among Asian people. However, it contains high levels of sugar. The recent patents on steviol glycoside (WO2015014969A1), steviol glycoside compositions for oral ingestion or use (WO2017095932A1) and sweetener composition for preventing and improving obesity, containing glycolysis inhibitor ingredient (EP2756764B1) help to select the sweetener for development of coconut jelly. Therefore, the purposes of this study were to develop a healthier coconut jelly formula by using stevia as a natural sweetener as well as to investigate the short-term effects of Modified Coconut Jelly (MCJ) compared to Control Formula (CCJ) consumption on glycemic and insulin responses in twelve healthy participants. The sensory evaluation found that MCJ with 50% sugar replacement using stevia obtained the highest acceptability score compared to other formulas. In a cross-over design, participants were required to consume MCJ and CCJ containing 50 g of available carbohydrates. Blood samples were collected at 0 (baseline), 30, 60, 90 and 120 minutes for postprandial blood glucose, insulin, and C-peptide. The incremental Areas Under the Curve (iAUC) of blood glucose and insulin of MCJ had a lower trend than CCJ by 15.7 and...Continue Reading

Citations

Feb 8, 2020·Cardiovascular & Hematological Agents in Medicinal Chemistry·Balakrishnan ArumugamPraveena Alagaraj
Jul 2, 2021·Applied Microbiology and Biotechnology·Xuan ZhouLong Liu

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