Formulation Design and Characterization of Sugar-Controlling Milk Powder with Mulberry Leaf Extract
In order to study a milk powder to regulate postprandial blood glucose,to improve the functionality of common meal types,and to meet the nutritional needs of an increasingly aging society,skimmed milk powder,whole milk powder,soybean powder,inulin,mulberry leaf extract and calcium carbonate were used as the main ingredients in this paper,and a sufficient amount of mulberry leaf extract was added to develop a sugar-controlled milk powder.The effects of the addition of mulberry leaf extract,whole milk powder,skim milk powder and soybean powder on the quality of sugar-controlled milk powder were investigated.The optimal formula was determined to be 47.84％skim milk powder,23％whole milk powder,17％soybean flour,7.16％inulin,3.75％mulberry leaf extract,and 1.25％calcium carbonate,which resulted in the best sensory evaluation of the sugar-controlled milk powder.After human trials,consumption of sugar-control milk powder can reduce the range of postprandial blood glucose fluctuations,which has a good market potential.
mulberry leaf extractsugar controlwhole milk powderformulation designevaluation of properties
万方数据
维普
