RT - Journal Article T1 - Incorporation of Glycyrrhizin, Sorbitol and Fructose in Formulating Dietetic Sour Cherry Jam and Its Effect on NIDDM Patients JF - JCPP YR - 2006 JO - JCPP VO - 10 IS - 3 UR - http://jcpp.iut.ac.ir/article-1-578-en.html SP - 211 EP - 222 K1 - Dietetic jam K1 - Diabetes K1 - Quality control K1 - Sweetener combination K1 - Clinical evaluation. AB - Consumption of foods with low glycemic index (G.I.) by diabetic patients helps maintain their blood sugar at acceptable levels. Ordinary jam has a high G.I. The purpose of the present investigation was to prepare a dietetic jam using nutritive and non-nutritive sweeteners. The investigation was carried out in four steps. First, glycyrrhizin was extracted from licorice extract powder, its ammonium form was prepared, and its purity was assay by HPLC. Secondly, based on a completely randomized design various types of jam were prepared using different combinations of sorbitol, fructose and ammonium glycyrrhizin. Thirdly, the prepared jams and their reference controls were evaluated for color, flavor, texture and overall acceptability by a selected taste-panel and were also subjected to physical analysis using Hunter Lab colorimeter and Bostwick consistometer. Two jam preparations were finally selected on the basis of their overall acceptability. Finally, glycemic indices of the selected jams were determined using NIDDM volunteers. The results showed that ammonium-glycyrrhizin enhances the overall acceptability of the selected product (P LA eng UL http://jcpp.iut.ac.ir/article-1-578-en.html M3 ER -