Publication: The effect of coconut jelly with stevia as a natural sweetener on blood glucose, insulin and C-peptide responses in twelve healthy subjects
2
Issued Date
2018-01-01
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ISSN
18761429
22127984
22127984
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2-s2.0-85055494088
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Mahidol University
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SCOPUS
Bibliographic Citation
Recent Patents on Food, Nutrition and Agriculture. Vol.9, No.2 (2018), 127-133
Suggested Citation
Chaowanee Chupeerach, Cholathip Yothakulsiri, Rungrat Chamchan, Uthaiwan Suttisansanee, Kitti Sranacharoenpong, Anchalee Tungtrongchitr, Nattira On-Nom The effect of coconut jelly with stevia as a natural sweetener on blood glucose, insulin and C-peptide responses in twelve healthy subjects. Recent Patents on Food, Nutrition and Agriculture. Vol.9, No.2 (2018), 127-133. doi:10.2174/2212798410666180717163852 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/44847
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Title
The effect of coconut jelly with stevia as a natural sweetener on blood glucose, insulin and C-peptide responses in twelve healthy subjects
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Abstract
© 2018 Bentham Science Publishers. Background: Coconut jelly is a popular dessert among Asian people. However, it contains high levels of sugar. The recent patents on steviol glycoside (WO2015014969A1), steviol glycoside compositions for oral ingestion or use (WO2017095932A1) and sweetener composition for preventing and improving obesity, containing glycolysis inhibitor ingredient (EP2756764B1) help to select the sweetener for development of coconut jelly. Objective: Therefore, the purposes of this study were to develop a healthier coconut jelly formula by using stevia as a natural sweetener as well as to investigate the short-term effects of Modified Coconut Jelly (MCJ) compared to Control Formula (CCJ) consumption on glycemic and insulin responses in twelve healthy participants. Methods: The sensory evaluation found that MCJ with 50% sugar replacement using stevia obtained the highest acceptability score compared to other formulas. In a cross-over design, participants were required to consume MCJ and CCJ containing 50 g of available carbohydrates. Blood samples were collected at 0 (baseline), 30, 60, 90 and 120 minutes for postprandial blood glucose, insulin, and C-peptide. Results: The incremental Areas Under the Curve (iAUC) of blood glucose and insulin of MCJ had a lower trend than CCJ by 15.7 and 5.4 percent, respectively. MCJ consumption had blood glucose slowly decline after 60 to 120 minute. MCJ tended to decrease in postprandial blood glucose level without inducing insulin secretion. Conclusion: This might be an effect of stevia. Nutrient composition is lower in total sugar and higher in fiber, which has been reported as antihyperglycemia in humans. Therefore, MCJ might be an optional food product for healthy people or patients with Non-Communicable Diseases (NCDs) such as diabetes mellitus.