Title:The Effect of Coconut Jelly with Stevia as a Natural Sweetener on Blood Glucose, Insulin and C-Peptide Responses in Twelve Healthy Subjects
VOLUME: 9 ISSUE: 2
Author(s):Chaowanee Chupeerach, Cholathip Yothakulsiri, Rungrat Chamchan, Uthaiwan Suttisansanee, Kitti Sranacharoenpong, Anchalee Tungtrongchitr and Nattira On-nom*
Affiliation:Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Departments of Parasitology, Faculty of Medicine, Siriraj Hospital, Mahidol University, Bangkok, 10700, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170
Keywords:Stevia, coconut jelly, glycemic responses, blood glucose, diabetes mellitus, glycolysis.
Abstract:Background: Coconut jelly is a popular dessert among Asian people. However, it contains
high levels of sugar. The recent patents on steviol glycoside (WO2015014969A1), steviol glycoside
compositions for oral ingestion or use (WO2017095932A1) and sweetener composition for
preventing and improving obesity, containing glycolysis inhibitor ingredient (EP2756764B1) help
to select the sweetener for development of coconut jelly.
Objective: Therefore, the purposes of this study were to develop a healthier coconut jelly formula
by using stevia as a natural sweetener as well as to investigate the short-term effects of Modified
Coconut Jelly (MCJ) compared to Control Formula (CCJ) consumption on glycemic and insulin
responses in twelve healthy participants.
Methods: The sensory evaluation found that MCJ with 50% sugar replacement using stevia obtained
the highest acceptability score compared to other formulas. In a cross-over design, participants
were required to consume MCJ and CCJ containing 50 g of available carbohydrates. Blood
samples were collected at 0 (baseline), 30, 60, 90 and 120 minutes for postprandial blood glucose,
insulin, and C-peptide.
Results: The incremental Areas Under the Curve (iAUC) of blood glucose and insulin of MCJ had
a lower trend than CCJ by 15.7 and 5.4 percent, respectively. MCJ consumption had blood glucose
slowly decline after 60 to 120 minute. MCJ tended to decrease in postprandial blood glucose level
without inducing insulin secretion.
Conclusion: This might be an effect of stevia. Nutrient composition is lower in total sugar and
higher in fiber, which has been reported as antihyperglycemia in humans. Therefore, MCJ might be
an optional food product for healthy people or patients with Non-Communicable Diseases (NCDs)
such as diabetes mellitus.
