According to the results of 2012 research grant competition, there was granted the Project

N AR - 30/25 “Developmentof Technologies of New Generation Diabetic Foods” headed by Manana Karchava, Professor of the Akaki Tsereteli State University.

The goal of the research project was to develop technologies for manufacturing new-generation diabetic products, which not only would protect the body from excess carbohydrates, but they would be also able to activate the body’s protective physiological mechanism, improve immunity, normalize the overall condition of the body, and, as a consequence, to increase the quality of life of people with diabetes. 

Result/Product: 

• There have been developed technologies for manufacturing of crucially new for consumer market diabetic confectionery products with high nutritive value as follows: diabetic wheat and fruit (apple, quince, feijoa, citrus) crackers, diabetic ship biscuits, diabetic fruit cakes, traditional Easter cakes, spice-cakes, almond biscuits, nut cookies, walnut biscuits, cheesecakes and tarts, diabetic sour cream tarts, diabetic walnut tarts and pastry; tarts and pastry with fruit powder, lenten tarts and pastry.
• There have been developed technologies for manufacturing of diabetic non-alcoholic beverages based on Georgian mineral waters.
• With support from Science Foundation, within the project GNSF/ST 07/7 – 256 “Diabetic bread and other products processing  Technologie”), there have been also developed technologies for manufacturing of diabetic bread (protein- and fiber-enriched bread, vitamins bread, iodinated bread; low-caloric lavashi), floury precooked goods (diabetic khachapuri, pizza and khinkali), diabetic bread roll and diabetic macaroni.   

Novelty of technologies is proved by Georgian patents as follows:

• Diabetic protein- and fiber-enriched bread  (Patent   P  4168)
• Diabetic vitamins bread (Patent   P 5614)
• Diabetic iodinated bread (Patent   P 5631)
• Diabetic low-caloric lavashi  (Patent   P 5834)
• Diabetic khachapuri (Patent   P 5835)
• Diabetic bread roll (Patent   P 5836)
• Diabetic pizza (Patent   P 5837)
• Diabetic khinkali (Patent   P 5263)
• Diabetic macaroni (Patent   P 5264)

There have been prepared the applications for utility patents on the following technologies:

• Method for producing diabetic pastry  (Application   №13501/01)
• Composition of ingredients for diabetic crackers  (Application    №13647/01)
• Composition of ingredients for  diabetic beverages with high biological value  (Application    №13696/01)

New technologies have been developed for providing a low glycemic and inulinic indexes and high nutrition value of the developed products. 

 

A low glycemic index has been achieved in the following products: in baked products by increasing the content of crude gluten and by using low-glycemic and low-insulinic (nontraditional for bakery and flour confectionery goods) plant raw materials with low content of starch.   

To provide high nutrition value of diabetic products, there have been used in these technologies the natural protein- and fiber-enriched, vitamins, antioxidant supplements rich with biologically active substances, berries, medicinal plants and Georgian mineral waters.

All the developed products have passed clinical trials in the V. Iverieli Endocrinology-Metabology-Dietology Center of Georgia and at the Kutaisi Church Hospital’s St. David the Bulder Xenon. On the basis of carried out clinical trials, the low glycemicity of new products has been proved (a glycemic index lower than 45 units), and the recommendations for introducing in nutrition of patients with diabetes (type 2).    

All the products produced by using new technologies have passed manufacturing testing at the Kutaisi Multi-Profile Food Enterprise “Gurmani” Ltd. (manufacturer-company). There have been drawn up the reports on manufacturing testing and approved the temporary technological guidelines.

The resultant product is not only of diabetic purpose, but it is of dietary purpose as well for people suffering from excess weight, dyslipidemias and metabolic syndrome, and what is no less important – it is a healthy diet food for any healthy person. 

 

Presentation