Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
(2024) KLTM02 20241Food Technology and Nutrition (M.Sc.)
- Abstract
- This degree project aimed to produce a standardized food product enriched with 14g polar lipids (PL) and compare its effects on glycemic response and appetite sensations both acutely and following a second meal in healthy individuals. In order to elucidate the viability of enriching a prebaked product with polar lipids researchers spent multiple weeks assessing variations in recipe, cook time, cook temp, mold size, and baking surface. Each sample was assessed for acceptability among the researchers and checked for repeatability. The test products made from the finalized recipe and methodology were then frozen for use in starch analysis and in later human trials. The samples for starch analysis were then thawed and dried at room temperature... (More)
- This degree project aimed to produce a standardized food product enriched with 14g polar lipids (PL) and compare its effects on glycemic response and appetite sensations both acutely and following a second meal in healthy individuals. In order to elucidate the viability of enriching a prebaked product with polar lipids researchers spent multiple weeks assessing variations in recipe, cook time, cook temp, mold size, and baking surface. Each sample was assessed for acceptability among the researchers and checked for repeatability. The test products made from the finalized recipe and methodology were then frozen for use in starch analysis and in later human trials. The samples for starch analysis were then thawed and dried at room temperature over night before being processed through a multi-step enzymatic degradation for assessment via photo spectrometer. The PL sample was found to have an available starch percentage of ~76% dry weight, and the control sample was ~59% available starch by dry weight.
Following product development, a pilot study was carried out with 9 healthy subjects (BMI 19-28 kg/m2, age 20-30) 6 of which were female and 3 males. Subjects were asked to consume a standardized dinner and snack the night prior to the study and were fasted entering the lab. They were then fed a standardized breakfast at 0 minutes and standardized lunch at 210-minutes, finger prick blood glucose measurements and a subjective appetite questionnaire were completed 15 times throughout the trial day. The results from this pilot study showed significant reduction in post lunch glycemic peak (p<0.05), and general trends towards improved glycemic control, as well as improved appetite markers. This indicates that it was possible to produce a pre made standardized breakfast product enriched with polar lipids that can be included in a healthy diet and that reproduces results consistent with current findings. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9158979
- author
- Kirk, Samuel LU and Muhammad, Emaan Binte LU
- supervisor
-
- Juscelino Tovar LU
- Anne Nilsson LU
- organization
- course
- KLTM02 20241
- year
- 2024
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Plant polar lipid, glycemic response, type two diabetes mellitus, appetite regulation, food engineering, nutrition and food chemistry
- language
- English
- id
- 9158979
- date added to LUP
- 2024-06-11 09:14:10
- date last changed
- 2024-06-11 09:14:10
@misc{9158979,
abstract = {{This degree project aimed to produce a standardized food product enriched with 14g polar lipids (PL) and compare its effects on glycemic response and appetite sensations both acutely and following a second meal in healthy individuals. In order to elucidate the viability of enriching a prebaked product with polar lipids researchers spent multiple weeks assessing variations in recipe, cook time, cook temp, mold size, and baking surface. Each sample was assessed for acceptability among the researchers and checked for repeatability. The test products made from the finalized recipe and methodology were then frozen for use in starch analysis and in later human trials. The samples for starch analysis were then thawed and dried at room temperature over night before being processed through a multi-step enzymatic degradation for assessment via photo spectrometer. The PL sample was found to have an available starch percentage of ~76% dry weight, and the control sample was ~59% available starch by dry weight.
Following product development, a pilot study was carried out with 9 healthy subjects (BMI 19-28 kg/m2, age 20-30) 6 of which were female and 3 males. Subjects were asked to consume a standardized dinner and snack the night prior to the study and were fasted entering the lab. They were then fed a standardized breakfast at 0 minutes and standardized lunch at 210-minutes, finger prick blood glucose measurements and a subjective appetite questionnaire were completed 15 times throughout the trial day. The results from this pilot study showed significant reduction in post lunch glycemic peak (p<0.05), and general trends towards improved glycemic control, as well as improved appetite markers. This indicates that it was possible to produce a pre made standardized breakfast product enriched with polar lipids that can be included in a healthy diet and that reproduces results consistent with current findings.}},
author = {{Kirk, Samuel and Muhammad, Emaan Binte}},
language = {{eng}},
note = {{Student Paper}},
title = {{Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties}},
year = {{2024}},
}