Health functional food for inhibiting rise of blood glucose containing coffee and tagatose
a functional food and coffee technology, applied in the direction of drug compositions, plant/algae/fungi/lichens ingredients, metabolic disorders, etc., can solve the problems of blood glucose not returning to a normal level after meal, reducing the functions of red and white blood cells, negatively affecting our bodies, etc., to inhibit the rise of blood glucose, and inhibit the effect of high glycemic index
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example 1
Preparative Preparation of Coffee Mix
[0034]Coffee mixes were prepared as listed in the following Table 1.
[0035]Particularly, instant coffee (Maxim Mocha Gold Original, Dongsuh Food Co. Ltd.) was used as coffee in comparative examples and examples, and 6 g of tagatose (crystalline tagatose containing 98.5% tagatose, CJ CheilJedang Corp.) (Example 1), and 5 g of sucrose (white sucrose, CJ CheilJedang Corp.) (Comparative Example 1) and 8.4 g of erythritol (Zibo Zhongshi Green Biotech Co., Ltd) (Comparative Example 2) whose contents were adjusted to exhibit a degree of sweetness similar to that of the tagatose were used as a sweetener added to the coffee mixes in Comparative Examples 1 and 2 and Example 1. The erythritol was used as the placebo in Comparative Example 2 in which erythritol was added as a sweetening ingredient (0 Kcal, GI: 0) which had no effects on blood glucose.
[0036]Coffee mixes of Examples 2 and 3 were prepared by further adding 6 g of coffee creamer 1 (a starch syru...
experimental example 1
e According to Intake of Coffee Mix
[0037]1-1. Change in Blood Glucose According to Sweetener
[0038]1) Selection of Subjects and Intake Method
[0039]To measure changes in blood glucose after the intake of the coffee mixes of Example 1 and Comparative Examples 1 and 2 prepared in Preparative Example 1, the following experiment was performed on 21 healthy persons (12 males and 9 females), with an average age of 32.4±5.5 years (between 25 and 42 years), who had a fasting blood sucrose level of 100 mg / dL or less.
[0040]Particularly, the subjects who had fasted since 10 p.m. the night before were randomly fed with muffin (a total of 326 kcal, including 19 g of sucrose) and the coffee mixes of Example 1 and Comparative Examples 1 and 2 (to perform randomization, double-blind, and cross-over tests).
[0041]2) Measurement of Changes in Blood Glucose and Area Under the Blood Glucose Response Curve
[0042]To measure changes in blood glucose of subjects after meal, blood samples were taken through fin...
experimental example 2
e According to Type of Milk Proteins in Coffee Creamer
[0050]The same subjects as in Experimental Example 1 were fed with the coffee mixes of Examples 2 and 3 in the same manner to check a change in blood glucose and a change in an area under the blood glucose response curve according to the type of milk proteins in a coffee creamer. Casein was included in the coffee creamer of Example 2, and a milk protein concentrate was included in the coffee creamer of Example 3.
[0051]As a result, it was confirmed that there were no changes in blood glucose and area under the blood glucose response curve according to the type of the coffee creamers, indicating that there was no difference in an inhibitory effect of tagatose on the rise in blood glucose according to the type of milk proteins (FIGS. 5 and 6).
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