Authors

Bakery products for preventing gestational diabetes mellitus

DOI: 10.17586/1606-4313-2025-24-4-51-57
UDC 664.681.1:641.05

Bakery products for preventing gestational diabetes mellitus

Ivanova Natalia G. , Lesnikova Victoria D.

For citation: Ivanova N.G., Lesnikova V.D. Bakery products for preventing gestational diabetes mellitus. Journal of International Academy of Refrigeration. 2025. No 4. p. 51-57. DOI: 10.17586/1606-4313-2025-24-4-51-57 (in Russian)

Abstract
Gestational diabetes mellitus is one of the most frequently detected complications of pregnancy, manifested in the state of newly diagnosed hyperglycemia. The main method of treatment and prevention of gestational diabetes mellitus is nutritional correction. The aim of the work was to develop a technology for sugar-free biscuits that help prevent the development of gestational diabetes mellitus. Whole grain spelt flour and allulose were selected as non-traditional raw materials that help increase the nutritional value of the cookies and can be recommended in the diet of people with an increased risk of diabetes mellitus. Complete replacement of wheat flour in the cookies with whole grain spelt flour and sucrose with allulose did not have a significant effect on the organoleptic quality indicators of the biscuits and the mass fraction of moisture. A significant increase in wettability indicators was noted (by 30% in the product with spelt flour and by 19% with an additional replacement of sugar with allulose). A technology and draft technical documentation for NeSaharnoe biscuits for people with an increased risk of developing type 2 diabetes, including gestational diabetes, have been developed; an application for a patent for an invention in the Russian Federation has been filed. Analysis of the calculated nutritional value has demonstrated an increase in protein content by 1.3 times, dietary fiber by 2.6 times, vitamin B9 by 1.5 times, vitamin K by 1.7 times, magnesium by 2.8 times, phosphorus by 1.3 times, and a decrease in the amount of carbohydrates by 1.1 times, monosaccharides by 9.2 times. The amino acid composition of NeSaharnoe biscuits has improved compared to the amino acid composition of the control sample, including the content of limiting amino acids (lysine and threonine).

Keywords: biscuits, spelt flour, allulose, pregnancy, gestational diabetes.

All references

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