• Korean Journal of Food Science and Technology
• /
• v.34 no.3
• /
• pp.487-492
• /
• 2002

Low-fat and sugar-free (LFSF) cookies were developed for patients with metabolic syndrome X, such as obesity, diabetes, coronary heart disease, and hypertention, using artificial sweeteners (mixture of aspartame and saccharin), pectin and herb extracts such as Polygonatum Odoratum (Mill) Druce, Schizandrae Fructus and Lycii Fructus, without sugar and fats. LFSF cookies were composed of 7.5 : 1 of aspartame and saccharin, 5% pectin, 49% protein, and 5% herb extracts, with reduced fat level. The values for area under the curve in oral glucose tolerance tests were significantly lower in 90% pancreatomized-(Px, n = 8) and sham - operated (Sham, n = 8) rats which consumed LFSF cookies, than the control, which consumed regular cookies. Blood glucose levels were higher and the peak levels were significantly lower in the LFSF cookies group than the control group of Px and Sham rats. Blood glucose levels of healthy female college students (n = 10) at 30 and 60 min after the consumption of 30 g LFSF and regular cookies were not different, but they were significantly lower in the LFSF-cookies group in diabetes patients (n = 10). In conclusions, LFSF cookies was considered as a good snack for diabetic patients.