Volume 15, Issue 2 (Paramedical Sciences and Military Health (Summer 2020) 2020)
Paramedical Sciences and Military Health 2020, 15(2): 47-54 |
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khandan H, Dabbagh Moghaddam A, sharifan A. Formulation and Production of Emergency Diet Samples Suitable for Pre-diabetic and Diabetic Individuals and its Sensory, Qualitative and Durability Characteristics. Paramedical Sciences and Military Health 2020; 15 (2) :47-54
URL: http://jps.ajaums.ac.ir/article-1-225-en.html
URL: http://jps.ajaums.ac.ir/article-1-225-en.html
1- Department of Health, Faculty of Medicine, Aja University of Medical Sciences, Tehran, Iran Abstract , hooman_khandan@yahoo.com
2- Department of Health, Faculty of Medicine, Aja University of Medical Sciences, Tehran, Iran Abstract
2- Department of Health, Faculty of Medicine, Aja University of Medical Sciences, Tehran, Iran Abstract
Abstract: (1842 Views)
Introduction: Emergency diet is the most important factor in passive defense that can be effective in war situations and crisis management in non-war situations. Due to the favorable conditions of emergency diet, it is important that it provides the required macro and micro molecules.Since most of the Emergency diet composition is composed of carbohydrates, it is very important that it can be used by the general public with the least harmful usage considering the spread of diabetes and metabolic syndrome.
Methods and Materials: The present study tried to define a formulation that not only can be a rich source of protein, carbohydrates and fats, but also provide the ability to be consumed by diabetics along with maximum energy production. Isomaltulose, soy isolate, peanut butter, olive oil, malic acid and vanilla have been used in the emergency diet.
Results: According to the analysis results, 60% of energy is provided by carbohydrates, 10% by protein and 30% by fat. The product is formulated in such a way that the soybean isolates, peanut butter and olive oil considered as the kernel and isomaltulose intend as a surface coating controlling the amount of moisture and reducing microbial contamination. Ultimately, based on the results of analysis, it can be consumed without any change during the self-life without the need for special packaging.
Discussion and Conclusion: According to the regulation of blood sugar metabolism, it can be concluded that isomaltulose is much better than regular sugar and other alternative sugars. Due to the usefulness of soy isolate, peanut butter and olive oil for diabetics, along with a rich source of protein and fat, the combination of soy isolate, peanut butter and olive oil is a good combination to provide the micro molecules and macromolecules needed by people.
Methods and Materials: The present study tried to define a formulation that not only can be a rich source of protein, carbohydrates and fats, but also provide the ability to be consumed by diabetics along with maximum energy production. Isomaltulose, soy isolate, peanut butter, olive oil, malic acid and vanilla have been used in the emergency diet.
Results: According to the analysis results, 60% of energy is provided by carbohydrates, 10% by protein and 30% by fat. The product is formulated in such a way that the soybean isolates, peanut butter and olive oil considered as the kernel and isomaltulose intend as a surface coating controlling the amount of moisture and reducing microbial contamination. Ultimately, based on the results of analysis, it can be consumed without any change during the self-life without the need for special packaging.
Discussion and Conclusion: According to the regulation of blood sugar metabolism, it can be concluded that isomaltulose is much better than regular sugar and other alternative sugars. Due to the usefulness of soy isolate, peanut butter and olive oil for diabetics, along with a rich source of protein and fat, the combination of soy isolate, peanut butter and olive oil is a good combination to provide the micro molecules and macromolecules needed by people.
Type of Study: Research |
Subject:
full articles
Received: 2020/10/11 | Accepted: 2021/01/10 | Published: 2020/09/21
Received: 2020/10/11 | Accepted: 2021/01/10 | Published: 2020/09/21
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