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Process for preparation of hypoglycemic foods and formulations thereof

a technology of hypoglycemia and food, applied in the field of preparation of hypoglycemia foods and formulations thereof, can solve the problems of not providing authentic information about the nature and processing of ingredients, the blood glucose level is too high or low, and the proprietary diabetic foods are often not in the range normally recommended for diabetics, so as to improve the glucose and insulin variables, and the index of supplemental chromium is elevated

Inactive Publication Date: 2006-11-23
COUNCIL OF SCI & IND RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0009] Therefore, the main objective of the present invention is to develop a process the indigenous food ingredients to improve their textural and sensory qualities without affecting their nutritional characteristics.
[0011] Yet another object of the present invention is to provide a process for preparation of hypoglycemic food formulations in convenience form so that, recipes of individual choice could be prepared from that, or could be processed further to prepare ready-to-eat snacks / food supplement or meal replacers but still retain their hypoglycemic characteristics.
[0032] In still another embodiment of the present invention, wherein the ready-to-eat extruded food could be prepared in the form of grits, flakes, rolls, sticks, whereas the roller dried and spray dried foods could be granulated, and such products could be coated with edible fruit and vegetable powders, flavors and such other quality improvers to enhance their sensory qualities without affecting the blood glucose attenuation characteristics.
[0049] In still another embodiment of the present invention, wherein the spice mix enhances sensory attributes.
[0051] In still another embodiment of the present invention, wherein the food is non-toxic and nutritious.

Problems solved by technology

In healthy humans, the insulin response is adequate to maintain blood glucose levels in normal limits but any aberration in the insulin response results in excess (hyperglycemia) or low (hypoglycemia) glucose levels in blood.
This physiological disorder also occurs due to the destruction and malfunctioning of pancreatic beta cells or inadequate insulin secretion or secretion of ineffective insulin.
The draw backs of the hitherto known diabetic foods available as proprietary products to the consumers are that, most of them do not provide authentic information about the nature and processing the ingredients have undergone.
Moreover, the energy derived from carbohydrates, proteins and fat, from the proprietary diabetic foods very often does not fall in the range normally recommended for the diabetics.
Hence, prolonged usage of such foods by the population at risk and the diabetics may aggravate health complications.
Another drawback of the hitherto known diabetic formulations is that, most of them contain synthetic or non-nutritive sweeteners, and their prolonged usage may manifest in malignancy and may also lead to dysfunction of vital organs (Ralph G., Walton, Hudak R. and Ruth Green-Waite, Adverse reactions to Aspartame: Double blind challenge in patients from a vulnerable population.
Moreover, the formulations marketed as ‘foods for diabetics’ and not as hypoglycemic foods and hence, may cause an adverse socio-psychological effects on diabetics, and the population with impaired glucose tolerance or who are prone to diabetes may not use them.
Besides, many of them are herbal based products serving as source of phytochemicals and do not contribute carbohydrate energy and they may contain anti-nutrients and toxicants, which may cause health hazards to the consumer in the long run.

Method used

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  • Process for preparation of hypoglycemic foods and formulations thereof
  • Process for preparation of hypoglycemic foods and formulations thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0079] Fifty kg wheat was sprayed with 1.5 L potable water, tempered for 10 min and scoured to 2.5% degree of decortication in a rice huller. The scoured wheat was toasted in a grain roaster at 70° C. till the grains changed to golden brown color. Two kg bengal gram dhal, 1.5 kg black gram dhal, 1.5 kg green gram dhal, 6 kg dehusked soy dhal and 3 kg fenugreek seeds, 1 kg pepper, 1 kg cumin seeds and 0.2 kg cinnamon, each toasted separately in a grain roaster by contact heat at about 80° C. till the development of characteristic desirable aroma from each of the ingredients. Subsequently, out of these toasted material, 30 kg wheat, 1.5 kg bengal gram dhal, 1 kg black gram dhal, 1 kg green gram dhal, 5 kg soy dhal, 2.5 kg fenugreek seeds, 0.75 kg pepper, 0.5 kg cumin seeds and 0.15 kg cinnamon were mixed well, and to that 1 kg dry Garcinia combogia rinds was added and the blend was pulverized in a plate mill to the meal of the particle less than 350 micron size.

[0080] To the pulveriz...

example 2

[0082] Fifty kg decorticated finger millet prepared following the process developed by CFTRI, Mysore (Malleshi, N. G., A process for preparation of decorticated finger millet. Indian Patent Application No. 69 / DEU2002, 2002), was toasted at 50° C. in a gram roaster. Two kg bengal gram dhal, 1.5 kg black gram dhal, 1.5 kg green gram dhal, 6 kg dehusked soy dhal and 3 kg fenugreek seeds, 1 kg pepper, 1 kg cumin seeds and 0.2 kg cinnamon, each toasted separately in a grain roaster by contact heat at about 80° C. till the characteristic desirable aroma from each of the ingredients developed.

[0083] Subsequently, out of these toasted material, 30 kg wheat, 1.5 kg bengal gram dhal, 1 kg black gram dhal, 1 kg green gram dhal, 5 kg soy dhal, 2.5 kg fenugreek seeds, 0.75 kg pepper, 0.5 kg cumin seeds and 0.15 kg cinnamon were mixed well, and to that 1 kg dry Garcinia combogia rinds was added and the blend was pulverized in a plate mill to the meal of the particle size of less than 350 micron....

example 3

[0085] Fifty kg each of wheat and millet based ready-to-cook formulations were prepared, as illustrated in examples 1 and 2, and the same were sprayed separately with a pre-determined amount of water to raise the moisture content to 18.0%, mixed well in a tumble mixer, equilibrated in closed container for about 24 hr and extrusion cooked in a single-screw extruder at 200 rpm and 140° C. barrel temperature at the feed rate of 100 kg / hr. The extrudates were cut at the exit point of the extruder mechanically to size similar to cheese roll and dried to 3% moisture level in a mechanical dryer. The expansion ratio, color, appearance, hardness and organoleptic qualities of the extruded material were assessed. The products with crisp texture and light brown color were readily accepted as ready-to-eat (RTE) food supplements, food adjuncts, snacks by diabetics and healthy population.

[0086] The color of the RTC and the RTE foods was measured in Hunterlab color measuring system where as the ra...

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Abstract

The process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50-60%, concentration of toasted legumes is ranging between 6-12%, concentration of soy is ranging between 7-15%, concentration of fenugreek is ranging between 2-6%, concentration of spice mix is ranging between 3-7%, concentration of amla fruit pulp is ranging between 0.5-2%, concentration of Garcinia combogia rinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3-6%, concentration of edible oil is ranging between 2-6%, and concentration of vitamin and mineral premix is ranging between 1-3%.

Description

FIELD OF THE PRESENT INVENTION [0001] A process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50-60%, concentration of toasted legumes is ranging between 6-12%, concentration of soy is ranging between 7-15%, concentration of fenugreek is ranging between 2-6%, concentration of spice mix is ranging between 3-7%, concentration of amla fruit pulp is ranging between 0.5-2%, concentration of Garcinia combogia rinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3-6%, concentration of edible oil is ranging between 2-6%, and concentration of vitamin and mineral premix is ranging between 1-3%. BACKGROUND AND PRIOR ART REFERENCES OF THE PRESENT INVENTION [0002] The available carbohydrates of any food, namely sugars, dextrins and sta...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A61K36/899A61K36/48A23L1/00A23L1/164A23L1/18A23L1/30A23L1/304A23L1/308A23L7/10A23L11/00A23L33/00A23L33/15A23L33/155
CPCA23L1/1041A23L1/164A23L1/1805A23L1/2005A23L1/3081A23L1/3002A23L1/302A23L1/303A23L1/304A23L1/296A23L7/198A23L7/117A23L7/17A23L11/05A23L33/40A23L33/105A23L33/15A23L33/155A23L33/16A23L33/22
Inventor MALLESHI, NAGAPPA GURUSIDDAPASINGH, USHAKUMARI RAMBAHADURALI, SYED ZAKIUDDIN
Owner COUNCIL OF SCI & IND RES
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