Omsk, Omsk, Russian Federation
Kemerovo, Kemerovo, Russian Federation
UDK 66 Химическая технология. Химическая промышленность. Родственные отрасли
Complex diet therapy for type II diabetes involves confectionery products based on fructose, sugar substitutes, and/or intensive sweeteners. The formulation of diabetic jelly marmalade ‘Karkade’ does not contain sugar or molasses. Sweetness was provided by the combination of sorbitol (E420) and glycosyl stevioside ‘Crystal’. Their sweetness to sucrose ratio was 0.6 and 150, respectively. Polydextrose was used as a filler. Polydextrose is a low-calorie prebiotic (1 kcal/g) and a water-soluble dietary fiber with a neutral taste. Water infusion of dry bracts of hibiscus (Hibiscus Sabdariffa L.), or Karkade, gave the marmalade its color and physiologically active substances. Fortification was provided by succinic acid, which was chosen as an acidity regulator since it increases cell insulin resistance and reduces the risk of diabetic complications. For maximum extraction of anthocyanins, the raw material was infused for 30 minutes at a ratio of 1:10 at 80°C. Citric acid (1.2 g/100 g) was added into the infusion to stabilize the anthocyanins. The research involved standard methods. The method of pH-differential spectrophotometry was used to determine the level of anthocyanins, while the method of gas-liquid chromatography was employed to determine organic acids in the marmalade. The optimal ratio of agar, stevioside, and hibiscus infusion (%) was defined as 16.0:0.4:15.0. No preservative was used. The marmalade contained 380 g/kg of sorbitol and 2 g/kg of succinic acid. The sensory properties of the marmalade corresponded with the State Standard. The marmalade had a slightly astringent sweet and sour taste, a burgundy color, and a jelly-like consistency with no syneresis. The average value of physical and chemical parameters at the time of manufacture was as follows: moisture – 18.7%, total acidity – 12.4 degrees, plastic strength – 22.0 kPa. The average content of micronutrients (mg/100 g) was as follows: anthocyanins – 38.8, potassium – 33.1, calcium – 11.3, magnesium – 5.1, manganese – 0.48, iron – 0.35, zinc – 0.0015, and succinic acid – 214.0. No loss of succinic acid was registered during processing and 3 months of storage. The content of succinic acid in 50 g marmalade was amounted to about 100g, or 50% of the acceptable daily intake. Thus, marmalade 'Karkade' with succinic acid can be considered a functional fortified product for diabetic diet.
Marmalade, hibiscus infusion, agar, micronutrients, anthocyanins, succinic acid, sorbitol, stevioside, diabetic nutrition
1. Dedov II, Shestakova MV. Sakharnyy diabet tipa 2: ot teorii k praktike [Type 2 diabetes mellitus: from theory to practice]. Moscow: Medical Information Agency; 2016. 576 p. (In Russ.).
2. Dedov II, Shestakova MV, Vikulova OK, Zheleznyakova AV, Isakov MA. Diabetes mellitus in Russian Federation: prevalence, morbidity, mortality, parameters of glycaemic control and structure of glucose lowering therapy according to the Federal Diabetes Register, status 2017. Diabetes mellitus. 2018;21(3):144-159. (In Russ.). DOI: https://doi.org/10.14341/DM9686.
3. Ofitsialʹnaya statistika po sakharnomu diabetu vdvoe menʹshe realʹnykh tsifr [Official statistics on diabetes is half as low as the real figures] [Internet]. [cited 2019 Feb 28]. Available from: https://sibmeda.ru/news/sreda-obitaniya/polovina-rossiyan-bolnykh- sakharnym-diabetom-ne-znaet-ob-etom.
4. Tekhnicheskiy reglament Tamozhennogo soyuza ‘O bezopasnosti otdelʹnykh vidov spetsializirovannoy pishchevoy produktsii, v tom chisle dieticheskogo lechebnogo i dieticheskogo profilakticheskogo pitaniya’ (TR TS 027/2012) [Technical regulations of the Customs Union ‘On the safety of certain types of specialized food products, including dietary medical and dietary preventive nutrition’ (TR CU 027/2012)].
5. Shikh EV, Petunina NA. Rolʹ mikronutrientov v terapii i profilaktike oslozhneniy sakharnogo diabeta [The role of micronutrients in the treatment and prevention of complications of diabetes]. Russian Medical Journal. 2012;20(13):646-649. (In Russ.).
6. Tutelyan VA, Sharafetdinov KhKh, Lapik IA, Vorobyeva IS, Sukhanov BP. Priorities in the development of specialized food products with optimized composition for patients with type 2 diabetes mellitus. Problems of Nutrition. 2014;83(6):41-51. (In Russ.).
7. Ramirez-Rodrigues MM, Plaza ML, Azeredo A, Balaban MO, Marshall MR. Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. Journal of Food Science. 2011;76(3):428-435. DOI: https://doi. org/10.1111/j.1750-3841.2011.02091.x.
8. Mgaya Kilima B, Remberg SF, Chove BE, Wicklund T. Physico-chemical, mineral composition and antioxidant properties of roselle (Hibiscus sabdariffa L.) extract blended with tropical fruit juices. African Journal of Food, Agriculture, Nutrition and Development. 2014;14(3):8963-8978.
9. Smirnov AV, Nesterova OB, Golubev RV. Succinic acid and its application in medicine. Part II. Application of succinic acid in medicine. Nephrology. 2014;18(4):12-24. (In Russ.).
10. MR 2.3.1.1915-04 Metodicheskie rekomendatsii. Rekomenduemye urovni potrebleniya pishchevykh i biologicheski aktivnykh veshchestv [RP 2.3.1.1915-04. Recommended Practice. Recommended consumption levels of food and biologically active substances]. Moscow: Federal Center of State Sanitary and Epidemiological Surveillance of the Ministry of Health of Russia; 2004. 46 p.
11. Agsamova LI, Mingaleeva ZS, Borisova SV, Reshetnik OA. The influence of amber acid on the quality of frying oils and on the lipids of flour confectionery products. Technology and merchandising of the innovative foodstuff. 2016;39(4):79-83. (In Russ.).
12. Stepanova EN, Tabatorovich AN. Possibility of using succinic acid in the technology of marmalade manufacture. Food Processing: Techniques and Technology. 2010;17(2):8-12. (In Russ.).
13. do Carmo MMR, Walker JC, Novello D, Caselato VM, Sgarbieri VC, Ouwehand AC, et al. Polydextrose: Physiological Function, and Effects on Health. Nutrients. 2016;8(9):1-13. DOI: https://doi.org/10.3390/nu8090553.
14. Polunin EG, Shubina OG. Polydextrose effect on texture and structural properties of jellies. News of Institutes of Higher Education. Food Technology. 2010;314-315(2-3):22-24. (In Russ.).
15. Dragilev AI, Lurʹe IS. Tekhnologiya konditerskikh izdeliy [Confectionery technology]. Moscow: DeLi print; 2015. 483 p. (In Russ.).
16. Skurikhin IM, Tutelʹyan VA. Rukovodstvo po metodam analiza kachestva i bezopasnosti pishchevykh produktov [Guide to methods for analyzing the quality and safety of food products]. Moscow: Brandes - Meditsina; 1998. 340 p. (In Russ.).
17. R 4.1.1672-03. Rukovodstvo po metodam kontrolya kachestva i bezopasnosti biologicheski aktivnykh dobavok k pishche [G 4.1.1672-03. Guidelines for quality control and safety of dietary supplements]. Moscow: Federal Center of State Sanitary and Epidemiological Surveillance of the Ministry of Health of Russia; 2004. 240 p.
18. State Standard 6442-2014. Marmalade. General specifications. Moscow: Standartinform; 2015. 12 p.
19. Cisse M, Vaillant F, Acosta O, Claudie D-M, Dornier M. Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models. Journal of Agricultural and Food Chemistry. 2009;57(14):6285-6291. DOI: https://doi.org/10.1021/jf900836b.
20. Mitchell Kh. Sweeteners and Sugar Alternatives in Food Technology. St. Petersburg: Professija; 2010. 512 p. (In Russ.).
21. Tekhnicheskiy reglament Tamozhennogo soyuza ‘O bezopasnosti pishchevoy produktsii’ (TR TS 021/2011) [Technical regulations of the Customs Union ‘On food product safety’ (TR CU 021/2011)] [Internet]. [cited 2019 Mar 12]. Available from: https://www.novotest.ru/tr-ts/021-2011.
22. Reznichenko IYu, Tabatorovich AN, Chistyakov AM. Sposob proizvodstva zheleynogo marmelada spetsializirovannogo naznacheniya, obogashchennogo yantarnoy kislotoy [Method for the production of functional jelly marmalade fortified with succinic acid]. Russia patent RU 2017117404. 2018.
