[The role of the food industry in dietetic therapy of the population. Specialized confectionery diabetic food].

Diabetes mellitus is a serious health and social problem of modernity, which in the future will increase and experts predict that the number of patients in 2030 will exceed 438,4 million. Taking into account the seriousness of the problem, and the fact that diabetes hurts an increasing number of young adults, the problem of creating diabetic food products, the positive effect of which on the organism is confirmed by experimental and clinical studies, is very relevant. The overview briefly covers information about the role of diet and ways to modify the composition and formulations of confectionery products of industrial production. The results of industry work towards the development of diabetic confectionery products in Russian Federation and peculiarities of their production and implementation in the framework of the Customs Union countries are summarized. Monitoring of the information entered in the register of specialized food products has been carried out, the lack of common approaches and tools in regulation imposed on the diabetic products in Russia, Belarus and Kazakhstan has been revealed. The necessity of objective regulatory impact assessment has been established. Its results will form the basis of the development of a unified approach to the production, handling and identification of diabetic confectionery and of the introduction of the General principle in relation to the probative value of the data, confirming their quality and safety. To improve the quality of population life and to reduce losses from socially significant diseases is possible through the development of personalized diets and their filling with products with attractive sensory properties. These data indicate the need for training highly qualified specialists with interdisciplinary knowledge in the field of food technology, nutrition and medicine.

[Theoretical and practical aspects of development of biscuits with a modified carbohydrate profile for patients with type 2 diabetes].

The purpose of this research was to develop formulation and technology of flour confectionery products in the form of biscuits with a modified carbohydrate profile, a study of physico-chemical and structural-mechanical properties. The оbjects of this research were: basic food matrix, are the prototype of the designed product without modification of the carbohydrate profile prepared by the classic recipe and traditional technologies; model samples of cookies with a modified carbohydrate profile; the experimental sample cookie with a modified carbohydrate profile and optimized physic-chemical, structural-mechanical and organoleptic indicators. Determination of physic-chemical and organoleptic characteristics of biscuits was carried out by standard methods. The water activity was determined on the analyzer using a cooled mirror dew point sensor, structural-mechanical properties ­ on texturename with conical and cylindrical nozzles, imitating the processes of breakage and bite, describing the hardness, brittleness, breakage, and other properties of a food product. The modification of the carbohydrate profile of biscuit, consisting in the replacement of wheat flour traditionally used in the recipe of flour confectionery products, by the composition containing oat, barley and buckwheat flour, and in the exclusion of sugar and the introduction of ingredients that do not cause hyperglycemic effect: maltitol as a sweetener and beta-glucans. The technological scheme of production of new kinds of cookies has been developed, the parameters of the production process have been worked out, physical-chemical, structural-mechanical and organoleptic properties of a new type of cookie have been optimized. Analysis of the chemical composition of the cookies showed that 100 g contains 9.3 g of protein, 17.0 g of fat and 44.5 g of carbohydrates, including 42.4 g of starch, and 2.1 g mono- and disaccharides, 2.2 g dietary fiber, 20 g maltitol; caloric value of 420 kcal/1760 kJ. In accordance with the developed technology an experimental batch of cookies with a modified carbohydrate profile has been produced to evaluate its impact on postprandial glycemia in patients with type 2 diabetes.