master's thesis
Determination of the glycaemic index of jams with addition of stevia (Stevia rebaudiana)

Kristina Jozinović (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleOdređivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana)
AuthorKristina Jozinović
Mentor(s)Ines Banjari (thesis advisor)
Abstract
Promjena koncentracije glukoze u krvi nakon konzumacije hrane ili obroka bogatog ugljikohidratima predstavlja glikemijski indeks (GI). On je karakteristika hrane same po sebi i svojstvo je kvalitete ugljikohidrata u hrani. Međutim, zbog kompleksnosti svakodnevne prehrane glikemijsko opterećenje (GL) se smatra boljim indikatorom kako određena hrana ili obrok bogat ugljikohidratima utječe na promjenu glukoze u krvi, obzirom da uključuje i količinu hrane koja se konzumira. Dva novorazvijena džema (smokva s narančom i kupina s dodatkom fruktoze i stevije) testirani su na 19 zdravih ispitanika kako bi im se odredio GI (prema metodi ISO 26 642:2010) i njihov tržišni potencijal. Oba džema spadaju u kategoriju proizvoda niskog GI i niskog GL (GI kupine=18,50 ± 13,38; GI smokva s narančom=37,96 ± 39,84). Džem od smokve s narančom imao je veću ocjenu subjektivnog osjećaja sitosti u 120' (70,83 bodova) i značajno višu hedonističku ocjenu (3,31 ± 1,49, p=0,040) u odnosu na džem od kupine. Bez obzira što su fruktoza i stevija korišten kao glavni zaslađivači, nisu zabilježene nikakve nuspojave. Na kraju, novorazvijeni džemovi su niskoenergetski funkcionalni proizvodi pogodni za dijabetičare. Pokazuju tržišni potencijal, posebice u sektoru dijetetskih proizvoda zbog stevije. Činjenica da je stevija prirodno sladilo s nula kalorija s dobro potvrđenim povoljnim učincima na brojna zdravstvena stanja razlog su njezine oživljene popularnosti među potrošačima.
Keywordsglycaemic index functional foods jam
Parallel title (English)Determination of the glycaemic index of jams with addition of stevia (Stevia rebaudiana)
Committee MembersVlasta Piližota (committee chairperson)
Ines Banjari (committee member)
Đurđica Ačkar (committee member)
Jurislav Babić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
The change in blood glucose concentration elicited after carbohydrate-containing food or meal consumption represents glycaemic index (GI). It is a property of the food itself representing a quality of carbohydrate foods. However, due to complexity of the daily diet glycaemic load (GL) is considered as better indicator on how certain carbohydrate-containing food or meal elicits blood glucose since it includes the amount of food consumed. Two newly developed jams (fig with orange and blackberry with fructose and Stevia) were tested on 19 healthy participants to determine their GI (according to the method ISO 26 642:2010), and their market potential. Both jams fall into low GI and low GL group of products (blackberry GI=18.50 ± 13.38, fig with orange GI=37.96 ± 39.84). Fig with orange jam had higher satiety score at the end of the test (at 120') (70.83 points) and significantly higher hedonistic score (3.31 ± 1.49, p=0.040) than blackberry jam. Despite fructose and stevia served as the main sweeteners, no side-effects were noted. Finally, the newly-developed jams are low-energy functional products, suitable for diabetics. They showed market potential, especially in the sector of dietetic products due to Stevia. Zero energy natural sweetener as well as its well documented beneficial effects on various health-related conditions are the reasons for Stevia’s revived popularity among consumers.
Parallel keywords (Croatian)glikemijski indeks funkcionalna hrana džem
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:009585
CommitterIvana Šuvak