RO125947A0 - Composition for preparing dietetic cookies - Google Patents

Abstract

The invention relates to a composition for preparing dietetic cookies. According to the invention, the composition comprises a mixture of 1...3% apple fibres, 1...3% oat fibres, 1...3% inulin, 1...2% psyllium fibre hydrated with 30 l of water containing 3.3% fructose, 0.3% acesulpham and 1.65% salt, and mixed with 20% eggs, 10% integral wheat flour, 5...7% oat flakes, 1...3% whey protein, 5% wheat bran, 2% olive oil, 2% wheat germs, 1% cinnamon, 0.5% soya flour, 0.5% malt flour, 0.2% sodium dicarbonate and 0.1 ammonium dicarbonate.

Description

COMPOSITION FOR THE PREPARATION OF SOME DIETARY MUSHROOMS

The invention relates to a composition for the preparation of products from the group of biscuits, in particular of an assortment of dietary snacks, with low energy value, few kilocalories, the products made being designed especially for the consumption of people with metabolic deficiencies (more precisely type diabetes II).

Currently, the products specific to this segment of the market have a high caloric content (the carbohydrate content is partially replaced by lipids, which leads to the increase of the energy value), this problem being solved with the help of fibers that, although they are carbohydrates, have only 1- 1.3 kcal instead of 4 kcal as they have carbohydrates.

According to the clinical study conducted at the National Institute of Diabetes and Nutrition Diseases 'N. Paulescu', which consisted of monitoring the effects of the consumption of 50 gr of yeasts, by 6 patients with type II diabetes and 3 healthy persons for 2 weeks, by performing the following analyzes: insulinemia, triglycerides, uric acid, LDL cholesterol, HDL cholesterol at the beginning and end of the study, and fasting blood glucose, at 30,60,120 min after each ingestion of the product, the consumption of these products does not change postprandial blood glucose or cholesterol.

In the US, studies on diabetes patients by Prof. James Anderson of the University of Kentucky have led to relevant conclusions: Diabetes patients undergoing a diet high in fiber will reduce their insulin doses after only a few weeks. Prof. James Anderson explained how a natural treatment in diabetes works: by a very simple mechanical action, the dietary fibers prevent sugar from passing too quickly through the intestinal wall, leading to a decrease in blood glucose. The pancreas produces less insulin, so it works much less and retains its full capacity to act. This highlights the particular importance of plant fibers for effective treatment in diabetes.

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Psyllium has been shown to lower blood glucose and glycosylated hemoglobin levels in patients with type II diabetes. Glucose uptake is significantly decreased in the presence of psyllium (12.2%). This reduction is not associated with major changes in insulin level (5%) in people with diabetes. The level of peptide-C and glucose excretion in the urine at 24 hours decreased by 14.9% and 22.5% during treatment with psyllium fibers. Psyllium also decreased total cholesterol and LDL levels by 7.7% and 9.2%, and uric acid by 10%, which is particularly important for patients with diabetes.

A study at the University of Kentucky (US) shows that soluble fibers in psyllium lower postprandial blood sugar and blood cholesterol levels and are well tolerated by patients with type II diabetes. Men with type II diabetes and moderate hypercholesterolemia were included in the study. Some subjects received 5.1 g psyllium twice daily for eight weeks, the rest received a placebo supplement. Glycemia and cholesterol were measured twice a week. Total cholesterol and LDL levels decreased by 8.9% and 13.0% respectively in the group receiving psyllium, compared to the group receiving placebo.

Another study looked at the effect of combining psyllium seeds with a low-fat diet in diabetes. The study lasted 6 weeks and was attended by 120 subjects with type II diabetes. The level of glucose, cholesterol and triglycerides was measured once every two weeks. Diabetes patients received three doses of 5 g of psyllium daily before the main meals. A very good tolerance to psyllium was observed and also a significant reduction of glucose and cholesterol in patients with type II diabetes.

A study by the Social Security Institute and Research Group (Durango, Mexico) showed that psyllium can be used as an adjuvant in the therapy of patients with type II diabetes, to reduce cholesterol and blood sugar levels. The study subjects received 5 g of psyllium fiber, 3 times daily, before the main meals. After 6 weeks there was a significant reduction in cholesterol and a better control of blood sugar levels. Mexican researchers also noted the excellent tolerance of psyllium by patients with type II diabetes.

Extracts from the chicory root, inulin-like fruits cannot be digested by digestive enzymes, but are fermented by the colon's microflora.

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The low content in kilocalories 1-1,3 kcal / g ensures successful use in weight loss belts and at the level of the digestive system determines a feeling of satiety; the consumption of chicory fibers (inulin) improves digestion, fights constipation, intensifies the absorption of calcium, has a stimulating effect on the immune system leading to lower cholesterol.

To present the state of the art I attach to the description an extract from the report made by Prof. Dr. Andreas f. H. Pfeiffer from the German Institute of Human Nutrition Potsdam Rehbruecke: The influence of dietary fiber of wheat and oats introduced into bread on glycemic and insulinemic indices.

The study included 14 women with normal glucose tolerance (NTG), without taking any other medication, who were subjected for several weeks to a diet with three types of bread (white, white enriched with wheat fiber and white bread enriched with oat fiber), bread with the following characteristics:

Products tested The bread B bread Bread C Content us personality White bread Fibers were WF101 Oat fibers HF101 Energy Val (kJ) 1005 1009 1005 Calorie (kcal) 240 241 240 Carbohydrate (g) 50 50 50 Protein (s) 7.2 7.3 7.3 Fat (s) 0.82 0.85 0.84 Fiber ie) 2.9 13.4 13.5 Minerals (2) 1.74 1.87 1.80 Portion (g) per 50 g 103 131 133 Carbohydrate

TABLE 1: Nutritional and energy content of bread tested.

The conclusions of the study are as follows:

The consumption of bread enriched with oat or wheat fibers leads to a rapid insulin response, associated with a tendency to decrease postprandial blood glucose fluctuation. Measurement of glycemic index after consumption of 50 gr. of carbohydrates has shown that partial substitution of flour with wheat or oat fiber can lead to beneficial effects on blood sugar

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8 -08- 20W postprandial and insulinemia. Beneficial effects are also expected on people whose metabolism is disturbed (patients with diabetes in particular)

The following advantages are obtained by applying the invention:

- realization of an assortment of high quality donuts, with a low energy value, which can be consumed in lean diets.

- the possibility of these kidneys being consumed by patients with metabolic deficiencies (more precisely those with type II diabetes) according to the clinical study conducted at the national diabetes institute 'N Paulescu', a study that showed that ingestion of these kidneys does not Postprandial blood sugar and no cholesterol.

Below is a way of achieving the composition that is the object of the invention and implicitly, of obtaining the assortment of sips.

For the manufacture of 100 kg of finished product, the fiber mix consisting of: 1-3% apple fiber, 1-3% oat fiber, inulin (chicory fiber) 1-3%, psyllium fiber 1-2% is prepared. . They are hydrated for 30 minutes, using a solution of: 30 liters water, fructose 1 kg, acesulfam k 0.1 kg, salt 0.5 kg.

Over this hydrated mixture is added to the mixer bowl: 20% eggs, 10% whole wheat flour, 5-7% oatmeal, 1-3% whey protein, 5% wheat bran, 2% olive oil, wheat germs 2%, cinnamon 1%, soy flour 0.5%, malt flour 0.5%. Mix for 15 minutes and after complete homogenization add 0.2% sodium bicarbonate and 0.1% ammonium bicarbonate, mixing for another minute.

Insert the dough into the donut molding machine and process according to the usual procedures. Baking is done at 160 ⁰ C for 15 minutes.

According to the analyzes carried out at LAREX, these products are rich in calcium, vitamin D, vitamin E, magnesium, potassium.

Claims (1)

Composition for the preparation of dietary beans consisting of whole wheat flour, vegetable fats, wheat bran, whey protein, oatmeal, eggs, salt, soybean meal, wheat germ, cinnamon, malt flour, sodium bicarbonate, baking soda ammonium, acesulfam k, fructose, characterized in that it also contains an amount of 10% soluble and insoluble fibers (psyllium, chicory, oats, apple) with the role of preventing the sugar to pass faster through the intestinal wall, thus leading to a decrease of glucose in the blood.