A process for preparation of hypoglycemic foods and...

A - Human Necessities – 23 – L

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A23L 1/30 (2006.01) A23L 1/10 (2006.01) A23L 1/29 (2006.01) A61P 3/10 (2006.01)

Patent

CA 2520955

A process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50-60%, concentration of toasted legumes is ranging between 6-12%, concentration of soy is ranging between 7-15%, concentration of fenugreek is ranging between 2-6%, concentration of spice mix is ranging between 3-7%, concentration of amla fruit pulp is ranging between 0.5-2%, concentration of Garcinia combogia rinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3-6%, concentration of edible oil is ranging between 2-6%, and concentration of vitamin and mineral premix is ranging between 1-3%.

La présente invention a trait à un procédé de préparation d'aliments et leurs formulations, utiles en tant que collations, aliments nutritifs ou supplémentaires, notamment pour les personne atteintes de diabète de type II, et des aliments pour l'hypoglycémie et des produits de formulations de composition à concentration de céréales grillées comprise entre 50 et 60 %, à concentration en légumineuses grillées comprise entre 6 et 12 %, à concentration en soja comprise entre 7 et 15 %, à concentration en fenugrec comprise entre 2 et 6 %, à concentration en mélange d'épices entre 3 et 7 %, à concentration en pulpe du fruit Amla comprise entre 0,5 et 2 %, à concentration en zeste de gomme cambodge comprise entre 1,5 et 3 %, à concentration en lait en poudre écrémé comprise entre 3 et 6 %, à concentration en huile comestible comprise entre 2 et 6 %, et à concentration en pré-mélange de vitamines et de minéraux comprise entre 1 et 3 %.

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