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• W4385487584 abstract "This study developed a nutrition bar and granola, which are low in calories and inhibit the absorption of sugars, and measured changes in product characteristics such as glycemic index and consumer acceptability. This study conducted an inhibition test of carbohydrate digestive enzymes activity and a postprandial glycemic measurement test to verify the glycemic improvement effect of the soy-pulp extract. According to the results of the carbohydrate digestive enzyme inhibition test, the inhibitory activity was higher in the order of soy-pulp > momordica charantia, red bean > ecklonia cava, and black bean. DPPH and ABTS tests also confirmed the antioxidant effect of the soy-pulp extract. In the postprandial glycemic control test conducted on 18 adults aged 20-60 years, nutrition bars containing low-calorie sweeteners and soy-pulp extract showed significantly lower glycemic values at 30, 45, and 120 minutes after consumption compared to sugar-containing products. In case of granola, products containing low-calorie sweeteners and soy-pulp extract (experimental group) showed a significant decrease in glycemic values at 15 minutes after consumption compared to sugar-containing products (control group). In the sensory evaluation to measure the change in consumer preference, the experimental group showed a better preference for sweetness and savory taste than the control group (p < 0.05), and there was no significant difference in color and overall taste. Consequently, if low-glycemic sweeteners and soy-pulp extracts are used instead of sugar in the production of breakfast snacks such as nutrition bars and granola, it is possible to expect not only the effect of suppressing postprandial blood sugar rise but also the improvement of taste, such as sweetness and savory taste." @default.
• W4385487584 created "2023-08-03" @default.
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• W4385487584 date "2023-06-30" @default.
• W4385487584 modified "2023-09-23" @default.
• W4385487584 title "The effects of soy-pulp extract and low-calorie sweetener on quality characteristics and glycemic index of breakfast snack" @default.
• W4385487584 doi "https://doi.org/10.26433/tfck.2023.18.2.57" @default.
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