Effect of a bakery product made with sucralose and its influence on the glycemic index in type 2 diabetic patients

Abstract

Type 2 Diabetes mellitus represents a worldwide problem, the prevalence of which increases more and more in people over 40, in which it represents 90 to 195% of this disease, which generates considerable expenses in the health budgets of a country. The objective of the study was to formulate a bakery product made with surculosa (non-caloric sweetener) and fiber (oatmeal), to reduce blood glucose levels and measure their influence on glycemic levels of type 2 diabetic, as well as assess their acceptability. Pre and post prandial blood tests were evaluated in 30 diabetic patients, before and after consuming the bakery product, assessing its effect on the glycemic index. The patients were randomly selected, forming two groups, the experimental and the control. A formula with surculosa and one with sucrose were supplied. Acceptability was determined by evaluating organoleptic characteristics such as taste, color, texture and presentation. The results showed that blood glucose levels decreased in the post prandial test after consuming the product, but statistically they were not significant according to the student's t-test. It is considered to be a product suitable for the diabetic's diet because of its nutritional contribution without cane sugar and with oatmeal as a source of fiber, it can be included in the substitution lists of diabetic foods.