Alternatives to fructose for the development of products for patients with diabetes
2023
Grinberga, Juta | Beitane, Ilze
In food production to reduce product glycaemic index, glucose and sucrose are substituted with fructose, which does not rapidly increase the sugar level in the blood. However, increased fructose intake can cause the development of obesity, metabolic syndrome, and alcohol-free fatty liver disease. The aim of the research was to evaluate the studies on possible fructose alternatives that would be of natural origin, suitable for food production, and would not affect sugar level in the blood. In the scientific literature, three possible alternatives to fructose can be identified, namely stevia, thaumatin, and polyols. Stevia is a sweet plant rich in nutrients with a favourable impact on the human body, i.e., it decreases glucose level in the blood, and yields antibacterial and antioxidative effects. The negative aspect of stevia is the bitter aftertaste that is reduced by adding fructose. Thaumatin is a sweet protein that keeps stability up to 120 °C and endure pasteurization and high-temperature sterilization. Thaumatin may add a liquorice taste to the product. Polyols are low-calorie sweeteners that naturally appear in fruit, vegetables, mushrooms, and seaweed. Polyols have a low glycaemic index that is attributed to lipogenesis delay, the lower necessity for insulin, and small sugar level change after a meal. The results have shown that the evaluated fructose alternatives have a high potential for the development of products for patients with diabetes, however, there are needed studies to evaluate their impact on technological and sensory features, as well as their influence on glucose level in blood.
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