FIELD OF THE INVENTION

The present invention relates to taste good biscuits for diabetics. The present invention specifically relates to sugar-free taste good biscuits with high dietary fibre for diabetics. The present invention more specifically relates to taste good bitter gourd biscuits for diabetics which are completely free of added sugar, transfat and cholesterol.

BACKGROUND OF THE INVENTION

Diabetes mellitus is among the most common disorder in developed and developing countries, and the disease is increasing rapidly in most parts of the world. It is characterized by high blood sugar levels caused either due to inadequate production of insulin or due to inability of body cell to respond to insulin. As per WHO, currently over 382 million people are affected globally and diabetes will emerge as 7 ^th leading cause of death in 2030. Hence there is a need to develop the food supplements that can control the Diabetes mellitus.

The diabetes capital of the world with as many as 50 million people suffering from type-2 diabetes, India has a challenge to face. However, medical experts feel that timely detection and right management can go a long way in helping patients lead a normal life. Diabetes might be one of the most talked about diseases across the world and especially in India, but awareness about the same can well be estimated by the fact that India today has more people with type-2 diabetes (more than 50 million) than any other nation.

Biscuit is a processed convenient food ever produced. It is one of the few universal staples, which is complete in it and requires no additional preparation. Thus, for many, biscuit becomes an important source of high molecular carbohydrates, proteins and some vitamins and minerals. Biscuit is predominantly consumed by people from the lower strata of society, particularly children in both rural and urban areas. Cookies and biscuits as a snack can quite easily be made more nutritious and biscuit manufacturers have begun taking this into consideration. Bitter gourd extract at a dose of 200 mg BID has moderate hypoglycaemic effect. Bitter gourd increases insulin release and cellular glucose uptake and helps in dislocation of fat cells hence effective to treat obesity. It improves glucose tolerance and has promising effect in prevention of diabetic complications like nephropathy, neuropathy, gastroparesis, cataract and insulin resistance.

The Scientific name of Bitter gourd is Momordica chanrantia , commonly called as Karela or Kareli (Hindi) ,Kakarakaya (Telugu), pakal (Tamil). The main purpose of using karela (Bitter Gourd) in Biscuits is it helps in lowering down the blood glucose. And Biscuits are made with no added sugars, natural fibres, etc. which help in lowering blood glucose levels, so it is very effective for diabetic person.

Karela help in lowering down the blood glucose as it consists of chemical known as Charantin which helps in lowering blood glucose levels, so it is very effective for diabetic person. It leads to influence the glucose metabolism all over the body not than other drugs which only target one organ or tissue. It generally consists of anti-oxidants that will lead to fight the body against complications that are generally seen in diabetic person. The seeds of this plant consist of plant insulin known as polypeptide P, which reduces one’s sugar levels. Momordicine that is present in bitter melon also showed significant insulin releasing activity.

CN 103081967 A discloses the compound dietary fiber biscuit mainly comprises flour, resistant starch, dietary fiber, bean flour, corn flour, plant extract, fungus extract, fruit and vegetable extract and bitter gourd extract.

CN 103300104 A discloses a blood sugar-reducing bitter gourd biscuit. The blood sugar-reducing bitter gourd biscuit comprises the following components: l5-16kg of bitter gourd, l0-l2kg of celery, 25-26kg of pumpkin, 35-36kg of oat flour and l5-16kg of eggs. In the blood sugar-reducing bitter gourd biscuit, the oat is coarse grain with all-around nutrition, the celery is high in vitamin content, and the pumpkin and the bitter gourd contain natural blood sugar-reducing ingredients, so that the delicious biscuit prepared from all the components not only can solve a hungry feeling of a diabetic and provide a very strong satiety after being eaten, but also has an auxiliary blood sugar-reducing effect. CN 106922776 A discloses biscuits for reducing blood sugar. The biscuits are prepared from the following raw materials in parts by mass: 160-200 parts of whole wheat flour, 16-20 parts of oat flour, 12-14 parts of radix puerariae powder, 12-14 parts of Chinese yam powder, 12-14 parts of coix seed powder, 10-12 parts of onions, 10-12 parts of tomatoes, 8-10 parts of pumpkins, 5-7 parts of laver, 5-7 parts of root of kirilow rhodiola, 3-5 parts of green tea powder, 1-3 parts of yeast, 0.1 -0.3 part of a bitter gourd extract and an appropriate quantity of auxiliary materials.

Considering the importance of bitter gourd especially for diabetics, the inventors of present invention have developed biscuits with bitter gourd flakes with no added sugars. The inventors of the present invention are also focussed on taste good biscuits with additional nutritions, Oats, Skim milk powder, almond bits, edible fibre and minimum amount of sucralose were added which helps the management of diabetes and gives nutritional values to the body.

OBJECTIVE OF THE INVENTION

The main objective of the present invention is to provide taste good biscuits comprising bitter gourd flakes for diabetics.

Another objective of the present invention is to provide a taste good bitter gourd biscuits for diabetics which are completely free of added sugars, transfats and cholesterols.

SUMMARY OF THE INVENTION

Accordingly, the present invention relates to bitter gourd biscuits for diabetics which are completely free of added sugars, transfats and cholesterols.

In one embodiment, the present invention relates to bitter gourd biscuits with high dietary fibre for diabetics.

In another embodiment, the present invention relates to a taste good bitter gourd biscuits comprising bitter gourd flakes, nutritional agents, structuring agents, bulking agents, emulsifiers, shortening agets, Leavening agent and Acidity regulators. In another embodiment, the present invention relates to a taste good bitter gourd biscuits comprising bitter gourd flakes and one or more other agents selected from nutritional agents, structuring agents, shortening agets, stabilizers, bulking agents, emulsifiers, antioxidants, sweetners, flavouring agents, Acidity regulators, Preservatives and Leavening agent.

In another embodiment, the present invention relates to taste good bitter gourd biscuits comprising bitter gourd flakes, wheat flour, almond bits, oats, malto dextrin, soy lecithin, sol bake, edible vegitable oil, sodium bicarbonate and ammonium bicarbonate.

In another embodiment, the present invention relates to taste good bitter gourd biscuits comprising one or more of wheat flour, almond bits, malto dextrin, maltisorb, palm oil, soy lecithin, sol bake, skimmed milk powder, salt, sodium bicarbonate, ammonium bicarbonate, sodium metabisulphite, sodium acid pyrophosphate, oats, wheat fiber, guar gum, sucralose, ethyl vanillin powder and Artificial flavour- orange.

In another embodiment, the present invention relates to a taste good biscuits comprising one or more of wheat flour, almond bits, oats, hydrogenated vegitable oil, malto dextrin, ammonium bicarbonate, sodium bicarbonate, salt, sucralose blend, skimmed milk powder, maltitol syrup, wheat fibre, guargum powder, dimethyl glycerine, ethyl vannilin, soy lecithin and orange flavour.

In another embodiment, the present invention relates to a process for preparation of taste good biscuits comprising;

a) adding oats, hydrogenated vegetable oil, malto dextrin, sucralose blend, skimmed milk powder, maltitol syrup, wheat fibre, guargum powder, sol bake blend, and flavor and mixing for 5mins,

b) adding ammonium bicarbonate, sodium bicarbonate, edible Salt and mixing for 8- lOmins,

c) adding wheat flour, sodium metabisulphite and mixing for 5-10 mins,

d) adding almond bits, bitter gourd flakes and mixing for 30 sec, e) adding additional water or wheat flour if required to get desired dough, f) preparing the sol bake blend by taking 5 Kgs of hydrogenated vegitable oil and heating it to 55°C and adding 400 gms of Sol bake to it and stirring it well till sol bake melts completely, stop heating and add 300g of soya lecithin to it and stirring it well till the homogenous mixture comes, and

g) cooling the above mixture till it solidifies.

In another embodiment, the present invention relates to a process for preparation of taste good biscuits comprising;

a) adding oats, hydrogenated vegetable oil and soy lecithin, malto dextrin, sucralose blend, skimmed milk powder, maltitol syrup, wheat fibre, guargum powder and flavor and mixing for 5mins,

b) adding ammonium bicarbonate, sodium bicarbonate, edible Salt and mixing for 8- 10 mins,

c) adding wheat flour and mixing for 5-10 mins,

d) adding almond bits, bitter gourd flakes and mixing for 30 sec, and

e) adding additional water or wheat flour if required to get desired dough.

DETAILED DESCRIPTION OF THE INVENTION

Bitter gourd flakes in biscuits, helps regulate blood sugar levels, as it contains gumarin, a polypeptide considered to be similar to bovine insulin and it is a hypoglycaemic agent. It also helps in increasing the insulin release and cellular glucose uptake and helps in dislocation of fat cells hence effective to treat obesity. It decreases FPG, HbAlc and improves glucose tolerance and has promising effect in prevention of diabetic complications like nephropathy, neuropathy, gastroparesis, cataract and insulin resistance.

The present invention relates to a taste good bitter gourd biscuits comprising bitter gourd flakes and one or more other agents selected from nutritional agents, structuring agents, antioxidants, stabilizers, bulking agents, emulsifiers, texturizing agents, sweetners, flavouring agents, Acidity regulators, shortening agets and Leavening agents.

Nutritional agents used in the present invention are selected form the group consisting of wheat flour, almond bites, oats, wheat fiber, corn, barley, rye, soy and rice and combination thereof.

Structuring agents used in the present invention are selected form the group consisting of wheat flour, whole gran, corn flour and combinations thereof.

Antioxidants and Stabilizers used in the present invention are selected form the group consisting of edible alkali bisulfates, bisulfites, metabisulfites, and metabisulfates, such as sodium metabisulfite, organic acids, such as sorbic acid, sulfur dioxide, cysteine, thioglycolic acid, glutathione, hydrogen sulfide, guar gum, other edible reducing agents, and mixtures thereof.

Bulking agents used in the present invention are selected form the group consisting of maltodextrins, olydextrose, isomalt, isomaltulose, polyglucose, polymaltose, carboxymethyl-cellulose, microcrystalline cellulose, cellulose gel, arabinogalactan, dextrose, polydextrose, mono- and disaccharides, starches (e.g., corn, potato, tapioca wheat) and combinations thereof.

Emulsifiers used in the present invention are selected form the group consisting of soy lecithin, sorbitan monostearate, Distilled Monoglycerides (DMG) E471, mono- and/or di-glycerides, polyoxyethylene sorbitan fatty acid esters, such as polysorbate 60 (polyoxyethylene(20)sorbitan monostearate), and sodium stearoyl-2-lactate.

Texturizing agents used in the present invention is skim milk powder.

Sweetners used in the present invention are selected form the group consisting of steviol glycoside(s), glucose, fructose, sucrose, one or more sugar alcohols (eg., maltitol, erythritol, isomaititol, and/or the like), combinations thereof.

The flavouring agents used in the present invention are selected form the group consisting of vanillin, lactoyl ethylvanillin, lactoyl isovanillin, lactoyl p- hydroxybenzaldehyde, lactoyl p- hydroxy-m-methoxycinnamaldehyde, lactoyl p-hydroxy- m-methoxycinnamic acid, lactoyl vanillic acid, lactoyl homovanillic acid, lactoyl-m- hydroxybenzoic acid, lactoyl isovanillic acid, lactoyl-p-hydroxy-m-methoxyacetophenone, oleyl vanillin, decanoyl vanillin, divanillyl succinate, lactoyl-o-hydroxy-m- methoxybenzaldehyde, lactoyl eugenol, gluconyl vanillin, orange-peacock and combinations thereof.

Acidity regulators used in the present invention are selected form the group consisting of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate and mixtures thereof. Shortening agents used in the present invention are selected form the group consisting of edible vegitable oil, animal fats such as lard, and tallow, hydrogenated animal oils, solid vegetable oils such as hydrogenated vegetable shortenings, such as corn oil, peanut oil, coconut oil and soybean oil. Leavening agents used in the present invention are selected form the group consisting of sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), monosodium phosphate, monocalcium phosphate monohydrate (MCP), anhydrous monocalcium phosphate (AMCP), dicalcium phosphate dihydrate (DCPD), glucono-delta- lactone (GDL), as well as a variety of others soda, i.e., sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate and combinations thereof.

The present invention is further illustrated by the following examples which are provided merely to be exemplary of the inventions and is not intended to limit the scope of the invention. Certain modifications and equivalents will be apparent to those skilled in the art and are intended to be included within the scope of the present invention.

Example 1:

Manufacturing process:

Add Oats, Hydrogenated Vegetable Oil, Malto dextrin, Sucralose blend*, Skimmed Milk Powder, Maltitol syrup, Wheat Fibre, Guargum Powder, Sol Bake blend*, Flavor, DMG as per the quantities mentioned in the above recipe. Mix for 5mins.

Add Ammonium Bicarbonate, Sodium Bicarbonate, Edible Salt, SAPP as per the quantities mentioned in the above recipe. Mix for 8-l0mins. (all salts are dissolved in water based on the requirement).

Then add Wheat Flour, SMBS and mix for 5-lOmins. Almond Bits, Karela Flakes and mix for 30 sec.

Add additional water or wheat flour if required to get desired dough. Take 5 Kgs of HVO and heat it to 55oC and add 400gms of Sol bake to it. Stir it well till sol bake melts completely. Stop heating and add 300g of soya lecithin to it and stir it well till the homogenous mixture comes. Cool it till it solidifies.

Example 2:

Add Oats, Hydrogenated Vegetable Oil, Malto dextrin, Sucralose blend*, Skimmed Milk Powder, Maltitol syrup, Wheat Fibre, Guargum Powder, Flavor, as per the quantities mentioned in the above recipe. Mix for 5mins.

Add Ammonium Bicarbonate, Sodium Bicarbonate, Edible Salt, as per the quantities mentioned in the above recipe. Mix for 8-l0mins. (all salts are dissolved in water based on the requirement).

Then add Wheat Flour and mix for 5-l0mins.

Almond Bits, Karela Flakes and mix for 30 sec.

Add additional water or wheat flour if required to get desired dough.

Take 5 Kgs of HVO and heat it to 55oC. Stop heating and add 300g of soya lecithin to it and stir it well till the homogenous mixture comes. Cool it till it solidifies.

Clinical research report

Anti diabetic activity of taste good bitter goured biscuits were evaluated on blood glucose levels in patients with type 2 diabetes mellitus using continuous glucose monitoring system and it is found that:

1. The average glucose levels during the active period were statistically singnificantly reduced as compared to the controlled period.

2. The time target glucose levels were maintained during the active period was statistically significant as compared to controlled period.

3. The mean time below the target glucose levels during the active period was statistically singinificantly reduced on day 8 and day 11 as compared to day land day 4 of the controlled period respectively.

4. The mean time above the target glucose levels during the active period were statistically significantly reduced as compared to the controlled period. 5. No patient was withdrawn from the study.

Nutritional information of Taste Good Biscuits

Taste good Karela/Bitter gourd Biscuits