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WO2019234531A1 - Biscuits à base de margose au goût amer pour diabétiques - Google Patents

Biscuits à base de margose au goût amer pour diabétiques Download PDF

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Publication number
WO2019234531A1
WO2019234531A1 PCT/IB2019/054117 IB2019054117W WO2019234531A1 WO 2019234531 A1 WO2019234531 A1 WO 2019234531A1 IB 2019054117 W IB2019054117 W IB 2019054117W WO 2019234531 A1 WO2019234531 A1 WO 2019234531A1
Authority
WO
WIPO (PCT)
Prior art keywords
biscuits
bitter gourd
mixing
wheat flour
bake
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2019/054117
Other languages
English (en)
Inventor
Monica YADAV
Ravichandra Reddy VAKA
Srinivas Reddy MALE
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Azista Industries Pvt Ltd
Original Assignee
Azista Industries Pvt Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Azista Industries Pvt Ltd filed Critical Azista Industries Pvt Ltd
Publication of WO2019234531A1 publication Critical patent/WO2019234531A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa

Definitions

  • the present invention relates to taste good biscuits for diabetics.
  • the present invention specifically relates to sugar-free taste good biscuits with high dietary fibre for diabetics.
  • the present invention more specifically relates to taste good bitter gourd biscuits for diabetics which are completely free of added sugar, transfat and cholesterol.
  • Diabetes mellitus is among the most common disorder in developed and developing countries, and the disease is increasing rapidly in most parts of the world. It is characterized by high blood sugar levels caused either due to inadequate production of insulin or due to inability of body cell to respond to insulin. As per WHO, currently over 382 million people are affected globally and diabetes will emerge as 7 th leading cause of death in 2030. Hence there is a need to develop the food supplements that can control the Diabetes mellitus.
  • Biscuit is a processed convenient food ever produced. It is one of the few universal staples, which is complete in it and requires no additional preparation. Thus, for many, biscuit becomes an important source of high molecular carbohydrates, proteins and some vitamins and minerals. Biscuit is predominantly consumed by people from the lower strata of society, particularly children in both rural and urban areas. Cookies and biscuits as a snack can quite easily be made more nutritious and biscuit manufacturers have begun taking this into consideration.
  • Bitter gourd extract at a dose of 200 mg BID has moderate hypoglycaemic effect. Bitter gourd increases insulin release and cellular glucose uptake and helps in dislocation of fat cells hence effective to treat obesity. It improves glucose tolerance and has promising effect in prevention of diabetic complications like nephropathy, neuropathy, gastroparesis, cataract and insulin resistance.
  • the Scientific name of Bitter gourd is Momordica chanrantia , commonly called as Karela or Kareli (Hindi) ,Kakarakaya (Telugu), pakal (Tamil).
  • the main purpose of using karela (Bitter Gourd) in Biscuits is it helps in lowering down the blood glucose. And Biscuits are made with no added sugars, natural fibres, etc. which help in lowering blood glucose levels, so it is very effective for diabetic person.
  • Karela help in lowering down the blood glucose as it consists of chemical known as Charantin which helps in lowering blood glucose levels, so it is very effective for diabetic person. It leads to influence the glucose metabolism all over the body not than other drugs which only target one organ or tissue. It generally consists of anti-oxidants that will lead to fight the body against complications that are generally seen in diabetic person.
  • the seeds of this plant consist of plant insulin known as polypeptide P, which reduces one’s sugar levels. Momordicine that is present in bitter melon also showed significant insulin releasing activity.
  • CN 103081967 A discloses the compound dietary fiber biscuit mainly comprises flour, resistant starch, dietary fiber, bean flour, corn flour, plant extract, fungus extract, fruit and vegetable extract and bitter gourd extract.
  • CN 103300104 A discloses a blood sugar-reducing bitter gourd biscuit.
  • the blood sugar-reducing bitter gourd biscuit comprises the following components: l5-16kg of bitter gourd, l0-l2kg of celery, 25-26kg of pumpkin, 35-36kg of oat flour and l5-16kg of eggs.
  • the oat is coarse grain with all-around nutrition
  • the celery is high in vitamin content
  • the pumpkin and the bitter gourd contain natural blood sugar-reducing ingredients, so that the delicious biscuit prepared from all the components not only can solve a hungry feeling of a diabetic and provide a very strong satiety after being eaten, but also has an auxiliary blood sugar-reducing effect.
  • CN 106922776 A discloses biscuits for reducing blood sugar.
  • the biscuits are prepared from the following raw materials in parts by mass: 160-200 parts of whole wheat flour, 16-20 parts of oat flour, 12-14 parts of radix puerariae powder, 12-14 parts of Chinese yam powder, 12-14 parts of coix seed powder, 10-12 parts of onions, 10-12 parts of tomatoes, 8-10 parts of pumpkins, 5-7 parts of laver, 5-7 parts of root of kirilow rhodiola, 3-5 parts of green tea powder, 1-3 parts of yeast, 0.1 -0.3 part of a bitter gourd extract and an appropriate quantity of auxiliary materials.
  • the inventors of present invention have developed biscuits with bitter gourd flakes with no added sugars.
  • the inventors of the present invention are also focussed on taste good biscuits with additional nutritions, Oats, Skim milk powder, almond bits, edible fibre and minimum amount of sucralose were added which helps the management of diabetes and gives nutritional values to the body.
  • the main objective of the present invention is to provide taste good biscuits comprising bitter gourd flakes for diabetics.
  • Another objective of the present invention is to provide a taste good bitter gourd biscuits for diabetics which are completely free of added sugars, transfats and cholesterols.
  • the present invention relates to bitter gourd biscuits for diabetics which are completely free of added sugars, transfats and cholesterols.
  • the present invention relates to bitter gourd biscuits with high dietary fibre for diabetics.
  • the present invention relates to a taste good bitter gourd biscuits comprising bitter gourd flakes, nutritional agents, structuring agents, bulking agents, emulsifiers, shortening agets, Leavening agent and Acidity regulators.
  • the present invention relates to a taste good bitter gourd biscuits comprising bitter gourd flakes and one or more other agents selected from nutritional agents, structuring agents, shortening agets, stabilizers, bulking agents, emulsifiers, antioxidants, sweetners, flavouring agents, Acidity regulators, Preservatives and Leavening agent.
  • the present invention relates to taste good bitter gourd biscuits comprising bitter gourd flakes, wheat flour, almond bits, oats, malto dextrin, soy lecithin, sol bake, edible vegitable oil, sodium bicarbonate and ammonium bicarbonate.
  • the present invention relates to taste good bitter gourd biscuits comprising one or more of wheat flour, almond bits, malto dextrin, maltisorb, palm oil, soy lecithin, sol bake, skimmed milk powder, salt, sodium bicarbonate, ammonium bicarbonate, sodium metabisulphite, sodium acid pyrophosphate, oats, wheat fiber, guar gum, sucralose, ethyl vanillin powder and Artificial flavour- orange.
  • the present invention relates to a taste good biscuits comprising one or more of wheat flour, almond bits, oats, hydrogenated vegitable oil, malto dextrin, ammonium bicarbonate, sodium bicarbonate, salt, sucralose blend, skimmed milk powder, maltitol syrup, wheat fibre, guargum powder, dimethyl glycerine, ethyl vannilin, soy lecithin and orange flavour.
  • the present invention relates to a process for preparation of taste good biscuits comprising;
  • sol bake blend by taking 5 Kgs of hydrogenated vegitable oil and heating it to 55°C and adding 400 gms of Sol bake to it and stirring it well till sol bake melts completely, stop heating and add 300g of soya lecithin to it and stirring it well till the homogenous mixture comes, and
  • the present invention relates to a process for preparation of taste good biscuits comprising;
  • the present invention relates to a taste good bitter gourd biscuits comprising bitter gourd flakes and one or more other agents selected from nutritional agents, structuring agents, antioxidants, stabilizers, bulking agents, emulsifiers, texturizing agents, sweetners, flavouring agents, Acidity regulators, shortening agets and Leavening agents.
  • Nutritional agents used in the present invention are selected form the group consisting of wheat flour, almond bites, oats, wheat fiber, corn, barley, rye, soy and rice and combination thereof.
  • Structuring agents used in the present invention are selected form the group consisting of wheat flour, whole gran, corn flour and combinations thereof.
  • Antioxidants and Stabilizers used in the present invention are selected form the group consisting of edible alkali bisulfates, bisulfites, metabisulfites, and metabisulfates, such as sodium metabisulfite, organic acids, such as sorbic acid, sulfur dioxide, cysteine, thioglycolic acid, glutathione, hydrogen sulfide, guar gum, other edible reducing agents, and mixtures thereof.
  • Bulking agents used in the present invention are selected form the group consisting of maltodextrins, olydextrose, isomalt, isomaltulose, polyglucose, polymaltose, carboxymethyl-cellulose, microcrystalline cellulose, cellulose gel, arabinogalactan, dextrose, polydextrose, mono- and disaccharides, starches (e.g., corn, potato, tapioca wheat) and combinations thereof.
  • Emulsifiers used in the present invention are selected form the group consisting of soy lecithin, sorbitan monostearate, Distilled Monoglycerides (DMG) E471, mono- and/or di-glycerides, polyoxyethylene sorbitan fatty acid esters, such as polysorbate 60 (polyoxyethylene(20)sorbitan monostearate), and sodium stearoyl-2-lactate.
  • DMG Distilled Monoglycerides
  • polyoxyethylene sorbitan fatty acid esters such as polysorbate 60 (polyoxyethylene(20)sorbitan monostearate)
  • sodium stearoyl-2-lactate such as sodium stearoyl-2-lactate.
  • Texturizing agents used in the present invention is skim milk powder.
  • Sweetners used in the present invention are selected form the group consisting of steviol glycoside(s), glucose, fructose, sucrose, one or more sugar alcohols (eg., maltitol, erythritol, isomaititol, and/or the like), combinations thereof.
  • flavouring agents used in the present invention are selected form the group consisting of vanillin, lactoyl ethylvanillin, lactoyl isovanillin, lactoyl p- hydroxybenzaldehyde, lactoyl p- hydroxy-m-methoxycinnamaldehyde, lactoyl p-hydroxy- m-methoxycinnamic acid, lactoyl vanillic acid, lactoyl homovanillic acid, lactoyl-m- hydroxybenzoic acid, lactoyl isovanillic acid, lactoyl-p-hydroxy-m-methoxyacetophenone, oleyl vanillin, decanoyl vanillin, divanillyl succinate, lactoyl-o-hydroxy-m- methoxybenzaldehyde, lactoyl eugenol, gluconyl vanillin, orange-peacock and combinations thereof.
  • Acidity regulators used in the present invention are selected form the group consisting of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate and mixtures thereof.
  • Shortening agents used in the present invention are selected form the group consisting of edible vegitable oil, animal fats such as lard, and tallow, hydrogenated animal oils, solid vegetable oils such as hydrogenated vegetable shortenings, such as corn oil, peanut oil, coconut oil and soybean oil.
  • Leavening agents used in the present invention are selected form the group consisting of sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), monosodium phosphate, monocalcium phosphate monohydrate (MCP), anhydrous monocalcium phosphate (AMCP), dicalcium phosphate dihydrate (DCPD), glucono-delta- lactone (GDL), as well as a variety of others soda, i.e., sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate and combinations thereof.
  • SALP sodium aluminum phosphate
  • SAPP sodium acid pyrophosphate
  • MCP monocalcium phosphate monohydrate
  • AMCP anhydrous monocalcium phosphate
  • DCPD dicalcium phosphate dihydrate
  • GDL glucono-delta- lactone
  • the average glucose levels during the active period were statistically singnificantly reduced as compared to the controlled period.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne des biscuits goûteux pour les diabétiques. La présente invention concerne spécifiquement des biscuits goûteux sans sucre ayant une teneur en fibres alimentaires élevée pour les diabétiques. La présente invention concerne plus particulièrement des biscuits à base de margose au goût amer pour diabétiques qui sont complètement exempts de sucre ajouté, d'acide gras trans et de cholestérol.
PCT/IB2019/054117 2018-06-08 2019-05-18 Biscuits à base de margose au goût amer pour diabétiques Ceased WO2019234531A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN201841021441 2018-06-08
IN201841021441 2018-06-08

Publications (1)

Publication Number Publication Date
WO2019234531A1 true WO2019234531A1 (fr) 2019-12-12

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ID=68770248

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2019/054117 Ceased WO2019234531A1 (fr) 2018-06-08 2019-05-18 Biscuits à base de margose au goût amer pour diabétiques

Country Status (1)

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WO (1) WO2019234531A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006016357A1 (fr) * 2004-08-09 2006-02-16 Enzymotec Ltd. Produits alimentaires pour diabetiques
CN103891849B (zh) * 2014-04-15 2015-07-01 晋城市古陵山食品有限公司 一种酥、韧双层复合饼干及其制备方法
CN104904787A (zh) * 2014-03-12 2015-09-16 陈丽 一种苦瓜饼干及其制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006016357A1 (fr) * 2004-08-09 2006-02-16 Enzymotec Ltd. Produits alimentaires pour diabetiques
CN104904787A (zh) * 2014-03-12 2015-09-16 陈丽 一种苦瓜饼干及其制备方法
CN103891849B (zh) * 2014-04-15 2015-07-01 晋城市古陵山食品有限公司 一种酥、韧双层复合饼干及其制备方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "SOL 442 Blend", SPELL ORGANICS, 30 March 2017 (2017-03-30), XP055662014, Retrieved from the Internet <URL:http://spellorganics.com/sol-442-blend> *
DATABASE TKDL "Kaaravalli Kari", XP003029689, Database accession no. SR06/86 *
THERAYAR KAPPIYAM, 1975, PANDIT S.S. AMANDAM, Research Institute of Siddha Medicine, Chenmai, pages: 21 *

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