Chupeerach Chaowanee, Yothakulsiri Cholathip, Chamchan Rungrat, Suttisansanee Uthaiwan, Sranacharoenpong Kitti, Tungtrongchitr Anchalee, On-Nom Nattira
Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
Departments of Parasitology, Faculty of Medicine, Siriraj Hospital, Mahidol University, Bangkok, 10700, Thailand.
Recent Pat Food Nutr Agric. 2018;9(2):127-133. doi: 10.2174/2212798410666180717163852.
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 5.4 percent, respectively. MCJ consumption had blood glucose slowly decline after 60 to 120 minute. MCJ tended to decrease in postprandial blood glucose level without inducing insulin secretion.
This might be an effect of stevia. Nutrient composition is lower in total sugar and higher in fiber, which has been reported as antihyperglycemia in humans. Therefore, MCJ might be an optional food product for healthy people or patients with Non-Communicable Diseases (NCDs) such as diabetes mellitus.
椰果布丁是亚洲人喜爱的甜点。然而，它含有大量糖分。最近关于甜菊糖苷的专利（WO2015014969A1）、口服摄入或使用的甜菊糖苷组合物（WO2017095932A1）以及含有糖酵解抑制剂成分的预防和改善肥胖的甜味剂组合物（EP2756764B1）有助于为椰果布丁的开发选择甜味剂。
因此，本研究的目的是使用甜菊作为天然甜味剂开发更健康的椰果布丁配方，并调查与对照配方（CCJ）相比，改良椰果布丁（MCJ）对12名健康参与者血糖和胰岛素反应的短期影响。
感官评价发现，与其他配方相比，用甜菊替代50%糖的MCJ获得了最高的可接受性评分。在交叉设计中，参与者被要求食用含有50克可利用碳水化合物的MCJ和CCJ。在0（基线）、30、60、90和120分钟采集血样，检测餐后血糖、胰岛素和C肽。
MCJ的血糖和胰岛素曲线下增量面积（iAUC）分别比CCJ低15.7%和5.4%。食用MCJ后，血糖在60至120分钟后缓慢下降。MCJ倾向于降低餐后血糖水平，而不诱导胰岛素分泌。
这可能是甜菊的作用。营养成分总糖含量较低，纤维含量较高，据报道对人体有抗高血糖作用。因此，MCJ可能是健康人或糖尿病等非传染性疾病（NCD）患者的可选食品。
