Perparing formulation of nutraceutical cookie enriched with resistant starch for diabetic patients, involves shaping dough with cookie cutter, sprinkling seasame seeds, watermelons seeds and black cumin seeds on top of cookies, and baking cookies in preheated oven for predefined time and temperature
	DUODU S O; LALSANGI S B; NADUVILEDATHU A; SANTRA S; DAS M; BANERJEE R
	2024-03-07
专利权人	INDIAN INST TECHNOLOGY KHARAGPUR (IIKH-C)
申请日期	2024-03-07
专利号	IN202431016494-A
成果简介	NOVELTY - Perparing formulation of nutraceutical cookie enriched with resistant starch involves (a) performing enzymatic processing using each of a group of substrates separately; (b) preparing a dough using a flour combination comprising all the set of substrates in a predefined proportion; (c) shaping the dough using a cookie cutter and sprinkling seasame seeds, watermelons seeds, and black cumin seeds on top of each of cookies cut by the cookie cutter; and (d) baking the cookies in a preheated oven for a predefined time at a predefined temperature. USE - Method for preparing formulation of nutraceutical cookie enriched with resistant starch type III useful for diabetic patients (claimed). ADVANTAGE - The formulation of nutraceutical cookie prepared by the method is an enzyme based eco-friendly process for production of resistant starch type III, controls the blood glucose, insulin and triglyceride concentration through food intervention, without any anti-diabetic drugs, reduces the satiety of the consumer, shows hypoglycemic effects and renders symbiotic effect within the metabolic system of the consumer. The formulated cookies do not possess any toxic effect to the metabolic system and improves the lipid profile of the consumer. The cookie is gluten free, the product has been formulated without the use of any chemicals, the product does not comprise any stabilizers, emulsifier, preservative, leavening agents, anti-caking agent or artificial color, the shelf life of the nutraceutical cookie is 180-260 months. The product is rich in resistant starch type III. The formulated product is rated to be acceptable in terms of texture, taste, color, appearance, odor and after taste feel. The nutraceutical cookie is capable of reducing the post-prandial blood glucose concentration by 70-82 milligrams per deciliter (mg/dL) after 15 days of consumption, and reducing the triglycerides concentration in blood by 20-26 mg/dL after 15 days of consumption. No biological data given. DETAILED DESCRIPTION - An INDEPENDENT CLAIM is included for a nutraceutical cookie enriched with resistant starch type III for diabetic patients, which comprises a group of substrates comprising rice, wheat, barley, corn, green banana, cassava, semolina, yam, sweet potato, conch potato and taro in both native and modified forms in a weight of 1 kg; extra virgin olive oil in a range of 12-20 vol/wt.%; 10-20 wt/wt.% of desiccated sugar-free coconut powder; 70-80 vol/wt.% lukewarm milk; 10-20 g of salt, 8-15 g of dried red chilli powder, 5-18 g of dried curry leaf powder (Murraya koenigii), 0.1-0.5 g sesame seeds (Sesamum indicum), 25 0.1-0.5 g watermelon seeds (Citrullus lanatus), and 0.1-0.5 g black cumin seeds (Nigella sativa), where the each of the group of substrates is enzymatically processed with alpha-amylase, amylopullulanase or pullulanase type II, and amyloglucosidase in a sequential manner.
IPC 分类号	A21D-010/00 ; A21D-013/08 ; A21D-013/80 ; A23L-029/212 ; C08B-030/00 ; C12P-019/14
国家	印度
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/17829
专题	中国科学院新疆生态与地理研究所
作者单位	INDIAN INST TECHNOLOGY KHARAGPUR (IIKH-C)
推荐引用方式 GB/T 7714	DUODU S O,LALSANGI S B,NADUVILEDATHU A,et al. Perparing formulation of nutraceutical cookie enriched with resistant starch for diabetic patients, involves shaping dough with cookie cutter, sprinkling seasame seeds, watermelons seeds and black cumin seeds on top of cookies, and baking cookies in preheated oven for predefined time and temperature. IN202431016494-A[P]. 2024.

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