Glycemic Response of Natural Sweeteners like Sugarcane Juice, Honey and Jaggery in Healthy Individuals

Iqbal, Amir; Kamran, Hafsa; Khalid, Sidra; Jabeen, Shagufta; Aslam, Maria

doi:10.36349/easjhcs.2020.v02i05.006

Cited by 5 publications

(3 citation statements)

References 16 publications

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“…Additional adjustments, such as modifying the gelatin or pectin content, may be necessary to overcome these challenges and achieve the desired GC consistency. However, some confectionery manufacturers have reported that honey may adversely affect the texture and shelf life of GCs and make the final products stickier [ 42 ].…”

Section: Preparation Of Gcs Based On Novel Formulationsmentioning

confidence: 99%

Current Innovations in the Development of Functional Gummy Candies

Tarahi,

Tahmouzi,

Kianiani

et al. 2023

Foods

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Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.

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Section: Preparation Of Gcs Based On Novel Formulationsmentioning

confidence: 99%

Current Innovations in the Development of Functional Gummy Candies

Tarahi,

Tahmouzi,

Kianiani

et al. 2023

Foods

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“…Face ao exposto, entende-se que, ao longo do século XX, a medicina ocidental tenha reconhecido o valor nutricional do caldo de cana apenas pela associação entre o alto conteúdo energético e potencial glicêmico atenuado devido ao predomínio do dissacarídeo sacarose (Iqbal et al, 2020). Embora recorrentes, as alegações de efeitos fitoterápicos eram atribuídas a "crendices populares" não fundamentadas.…”

Section: Composição Centesimalunclassified

Valor nutricional do caldo de cana e potencial nutracêutico do caná – bebida fermentada do caldo de cana

Maia¹

2022

RSD

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O Brasil é o maior produtor mundial de cana-de-açúcar, sendo o caldo destinado principalmente à produção de açúcar, álcool combustível e cachaça industrial. Em menor proporção, milhares de produtores cultivam cana de açúcar em escala rural, para produção da cachaça de alambique, açúcar mascavo, rapadura e melado. Nos últimos anos, esses produtores têm buscado opções que, além de ampliar o leque de produtos, permitam agregar mais valor às suas propriedades e canaviais. Nesse contexto, tem sido considerada a viabilidade de produção do caldo de cana fermentado, como bebida final, similar ao vinho de uvas. O potencial de mercado dessa bebida foi acentuadamente ampliado a partir de pesquisas recentes, que comprovaram a presença de fitoativos no caldo de cana, como a apigenina, a luteolina e a asterina, entre outros. Dar continuidade a esses trabalhos que já permitiram embasar cientificamente práticas milenares afetas ao emprego do caldo de cana na medicina ayuvédica, é muito importante, tanto para reforçar a valorização do caldo de cana na dieta humana, como para viabilizar a classificação do caná – o fermentado do caldo de cana emergente no Brasil – como bebida com atividade funcional, a exemplo do reconhecimento já conquistado pelos vinhos que advêm da fermentação do suco das uvas. Para contribuir nesse sentido, apresenta-se uma atualização no âmbito da composição química do caldo de cana, destacando os principais fitoativos já caracterizados.

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“…As a product of nectar or honeydew processed by honey bees, honey is considered to be both a good food product and one that possesses health benefits. Nowadays, interest in honey is primarily associated with the search for natural ways to strengthen human immunity, which is especially important during the COVID-19 pandemic (Al-Hatamleh et al, 2020), and the promotion of honey as a sugar substitute (Iqbal et al, 2020). The market of beekeeping products is becoming more globalized and, as a result, competition for foreign markets is intensifying.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical quality indicators of honey: An evaluation in a Ukrainian socioecological gradient

Zhuk¹,

Sytnikova²,

Fylypchuk³

et al. 2022

Regul. Mech. Biosyst.

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Physical and chemical quality indicators of 65 polyfloral honey samples from three administrative districts of Chernivtsi region in South Western Ukraine were studied. The chosen administrative districts were Putyla (representing the ‘Traditional villages’ stratum), Storozhynets (the ‘Intermediate’ stratum) and Khotyn (the ‘Intensive agriculture’ stratum), which reflect a steep gradient of social and ecological conditions such as land cover and land use, level of economic development, culture and demography. The quality of honey was determined in accordance with the requirements of the Ukrainian national standard and the EU Directive relating to honey (or Codex Alimentarius Honey Standard) by using the following indicators: reducing sugars and moisture content, diastase activity, free acidity, pH, electrical conductivity, hydroxymethylfurfural (HMF) and proline content. The profile of carbohydrates was analyzed, in particular glucose, fructose, sucrose, maltose, trehalose, melezitose, raffinose. The ratio of fructose to glucose (F/G) was determined. All tested samples complied with the international standards for the mass fraction of reducing sugars, diastase activity and hydroxymethylfurfural content. For physical and chemical parameters, the studied honey samples were of high quality. The content of the reducing sugars in the honey samples varied within the range of 66.0–97.6%. The fructose content ranged from 342 to 549 mg/g, and the glucose content variation ranged within 283–517 mg/g. The average fructose/glucose ratio was 1.2 for honey samples from the three studied districts. Besides fructose and glucose, some oligosaccharides, such as maltose, trehalose and melezitose, were found in the examined honey. Melezitose was detected in the honey samples from ‘Traditional village’ (21 samples) and ‘Intermediate’ (5 samples) districts. The total variability of HMF content in the studied 65 honey samples from apiaries in the three districts of Chernivtsi region ranged from 0.19 to 30.8 mg/kg. The minimum moisture content was found to be 16.2% (in the ‘Traditional village’ and ‘Intermediate’ strata), and 22.2% was the maximum (in the ‘Intermediate’ stratum). Our studies have shown that free acidity of the samples varied within the range 13.5 to 58.0 meq/kg. Proline content variability for the three studied geographical areas ranged from 82.3 to 1201.2 mg/kg. The studied samples of honey had a low pH level (~ 3.7), high content of proline (~ 513 mg/kg) and reducing sugars (~ 80%), which indicates its nutritional value and naturalness. Deviations from the honey standards in moisture content, acidity and electrical conductivity was revealed in 8% to 10% of all samples.

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Glycemic Response of Natural Sweeteners like Sugarcane Juice, Honey and Jaggery in Healthy Individuals

Cited by 5 publications

References 16 publications

Current Innovations in the Development of Functional Gummy Candies

Current Innovations in the Development of Functional Gummy Candies

Valor nutricional do caldo de cana e potencial nutracêutico do caná – bebida fermentada do caldo de cana

Physicochemical quality indicators of honey: An evaluation in a Ukrainian socioecological gradient

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