Entity

Time filter

Source Type


Catana L.,National RandD Institute for Food | Catana M.,National RandD Institute for Food | Negoita M.,National RandD Institute for Food | Iorga E.,National RandD Institute for Food | And 4 more authors.
Acta Horticulturae | Year: 2013

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. Source


Catana M.,National RandD Institute for Food | Catana L.,National RandD Institute for Food | Negoita M.,National RandD Institute for Food | Iorga E.,National RandD Institute for Food | And 4 more authors.
Acta Horticulturae | Year: 2013

In this paper are presented the results of performed researches for achievement of two fruit-based concentrated products (apricots, plums) fortified with iron. As fortification agents, there were used ferrous sulfate, ferrous lactate and ferrous gluconate, and the fortification levels were 4 mg/100 g end product and 6.5 mg/100 g end product, respectively. Increasing of iron bio-availability in the human body and, in the same time, assurance of an optimal acidity of fruit-based concentrated products has been done by adding of ascorbic acid in their composition. Fruit-based concentrated products fortified with iron were analyzed from sensorial, biochemical and microbiological point of views. The used fortification agents do not modify product sensorial characteristics (appearance, color, taste and smell), in comparison with control sample (jams non-fortified with iron). "Plum jam fortified with iron", together with other two products iron fortified ("Iron fortified bread" and "Cake with dehydrated fruits fortified with iron") have been clinically tested, in the study participating 24 children, 16 boys and 8 girls, aged 3 to 12 years. Diet therapy duration was a month. Following clinical testing it was found that these products statistically significant and positively influence the values of circulating iron in the case of children with iron deficiency ferriprive anemia. Source

Discover hidden collaborations