Fruit functional food for diabetic diet

Restricting intake of sugar required to diabetes generates, often, an excessive desire to violate the prohibition of food. However, to prevent this phenomenon, producing products that keep foods taste sweet without altering the glycaemic control of diabetic patients is an important objective for the food industry professionals, doctors and nutritionists. This paper presents results of research performed for the development of processed fruit products, that are diet for diabetics: jams, compotes, nectars. There were used as allowed sweeteners in diabetic diet: fructose (nutrient natural sweetener) and acesulfame potassium (non-nutrient synthetic sweetener). Processed fruit products for diabetics have sensory characteristics (appearance, taste, smell, flavor) similar to those of conventional, sugar-based use. Jams (Apple jam for diabetics and Quince jam for diabetics) have a total carbohydrate content from 48.90 to 50.65%, and fructose content is between 34 and 34.8%. Compotes (Cherry compote for diabetics, Morello cherry compote for diabetics) have a total carbohydrate content from 5.30 to 5.65%. Nectars (Apple nectar for diabetics, Quince nectar for diabetics) have a total carbohydrate content from 4.10 to 4.13%. Jams for diabetics were used in composition of Croissants for diabetics (Croissant with apple jam for diabetics, Croissant with quince jam for diabetics). Their total carbohydrate content is from 55.98 to 56.11%, and the fructose content is 17%. Diabetic products mentioned above have been clinically tested in the “Maria Sklodowska Curie” Emergency Hospital for Children, Bucharest. Clinical trials have shown that these products are valued from the sensorial point of view by diabetics, and the recommended daily dose does not change their glycaemic control.