Receiving desserts without sugar on the basis of vegetable raw materials
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Дата
2020
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Анотація
Desserts form an important and integral part of South East Asian
cuisines and are often associated with festive eating and celebrations. Since most
desserts are high in caloric content and contain refined carbohydrates and saturated
or trans-fats, their consumption poses obvious challenges in diabetic individuals.
Meals should not only meet the biological needs of an individual but should also be
palatable, appealing and retain their hedonistic aspects of taste, smell and visual
appeal. While remaining within the principles of medical nutrition therapy, desserts
can be incorporated into meals with use of whole grains, low fat dairy or yoghurt,
fruits, vegetables and pulses as their primary ingredients. Intake of free sugars can be
minimized by using non-nutritive sweeteners, soluble fiber, condiments and spices. In
this article, we focus on ways to encourage healthy eating among diabetics while still
retaining pleasurable foods such as desserts.
Опис
Rakhymzhanova A. Receiving desserts without sugar on the basis of vegetable raw materials / A. Rakhymzhanova ; supervisor A. Aralbaeva // Black Sea Science 2020: proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2020. – P. 108–113 : tabl. – Ref.: 15 tit.
Ключові слова
dessert, biological value, energy value, microbiological indicators, pectin, carbohydrates