Coffee drink with low glycemic index
DOI:
https://doi.org/10.31617/tr.knute.2020(34)10Keywords:
coffee drink, isomaltitol, maltitol, glycemic indexAbstract
Background. In order to solve the problem of obesity in the country, it is advisable to introduce into production food products not only with a reduced index of energy value, but also glycemic index.
The aim of the study was to study the effect of maltitol and isomaltitol on the quality of the finished beverage and its glycemic index and energy value.
Materials and methods. The object of the study is coffee drinks with sugar (control), maltitol and isomaltitol. The determination of organoleptic, physicochemical quality indicators, structural and mechanical properties of the finished drink was carried out by generally accepted methods, glycemic index and energy value – by calculation.
Results. The developed beverages have been determined to have better structural and mechanical properties, as the values of surface tension are lower and the kinematic viscosity is higher compared to beverages made with sugar. The article presents a comparative assessment of the index of energy value and glycemic index of developed drinks and made according to the classical recipe. It was found that beverages with the addition of maltitol and isomaltitol have 2 times lower energy value and 2.0–2.5 times –less glycemic index, respectively, than a drink with the addition of sugar.
Conclusion. The use of isomaltitol and maltitol polyols in coffee beverage technology is promising because they do not impair the quality of the dry mix and finished beverages, and their organoleptic and structural-mechanical properties are improved by reducing surface tension and increasing kinematic viscosity. Reducing the energy value and glycemic index of coffee drinks makes it possible to confirm that the proposed coffee drinks are dietary and can be recommended for people who are monitoring their weight.
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