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pp.302-312
This pilot study aimed to develop a novel type of functional dietary management food for individuals with diabetes, utilizing a soup and bread format, and to evaluate its postprandial glycemic response and consumer acceptability. Two types of soup and bread meals—tomato vegetable soup and curry chicken soup—were formulated using chickpeas and low-fat meat and were compared with a commercially available diabetic management meal. In a randomized crossover design, 15 participants consumed one of three meals (experimental or commercial diabetic meal) on separate days. Blood glucose levels were measured at 0, 30, 60, and 120 minutes post-meal. Experimental meals showed stable glycemic responses evidenced by decreased Area Under the Curve (AUC) (Tomato 12839.0±1432.8, Curry 12683.0±1408.4) compared to commercial meals (15485.0±1870.5, p<0.05). Sensory evaluation revealed moderate acceptability, and subjective hunger, satiety, and food cravings were also assessed, but showed no significant differences among three types of meal. Although limited by the small sample size and short intervention duration, these findings provide preliminary evidence supporting the feasibility of tailored meal solutions for metabolic conditions. Further large-scale, long-term studies are warranted to validate these outcomes and optimize product development for diverse populations.
I. 서 론
II. 재료 및 방법
1. 실험 식품 제작
2. 연구설계 및 대상자 선정
3. 식사제공 및 섭취 프로토콜
4. 수용도 및 만족도 평가
5. 통계처리
III. 결과 및 고찰
1. 일반사항 조사 결과
2. 식사의 수용도 및 만족도, 관능적 특성 평가
3. 시간 경과에 따른 허기짐, 만복감 및 식품섭취 충동 변화
4. 식후 혈당 반응 및 혈당 반응 면적(AUC)분석
IV. 요약 및 결론
감사의 글
Conflict of Interest
References
