Low-glycemic load muffin production process for flour confectionery products expansion for people suffering from diabetes mellitus

   Introduction. The relevance of the article is associated with the limited assortment of specialized products with low glycemic load for one of the common diseases, i.e. diabetes mellitus. In the age of accelerated pace of life, unhealthy diet, quick snacks, including products with easily digestible carbohydrates, lead to increased blood sugar, metabolic disorders, excess weight and, as a result, diabetes mellitus.

   The goal of the research. The goal was to develop recipes and technology for low-glycemic load muffins, since the range of flour confectionery products made from non-traditional raw materials was insufficiently represented.

   Plant-based raw materials - different types of flour with a low glycemic index, chicory, pectin, fructose, and muffins were the objects of the research. Despite the limited consumption of flour confectionery products, this product group is popular and demanded. During the research, the authors studied the characteristics of raw materials to justify the choice of recipe ingredients,
their optimal ratios for the maximum possible organoleptic value, nutrient balance and minimum glycemic load.

   The Methods. The studies were conducted using the laboratory base of the KubSTU for conducting generally accepted instrumental methods for assessing the quality and safety of raw materials and finished products, as well as regression analysis and mathematical programming methods, focusing on
the principles of food combinatorics.

   The Results. During the experimental studies, the authors developed recipes for muffins with a low glycemic load - oatmeal “Azalea”, oatmeal-amaranth “Althea” and “Anemone”, the nutritional value of which was higher than the control sample due to the increased content of the main functional ingredients. The developed samples meet the requirements of regulatory documents based on the results of physicochemical studies conducted by the authors. Permissible shelf life is determined based on microbiological studies.

   The Conclusion. The developed recipes and technology allow obtaining muffins with increased nutritional value, low calorie content and glycemic load, which determines the possibility of recommending them in the diet of patients with diabetics.

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