DISEÑO DE ALIMENTOS PARA PERSONAS DIABÉTICAS DE LA TERCERA EDAD

Abstract

Diabetes is defined as a systemic disease, chronic-degenerative disease of heterogeneous, with varying degrees of hereditary predisposition and environmental factors participate, and is characterized by chronic hyperglycemia due to deficiency in the production or action of insulin , which affects the intermediary metabolism of carbohydrates, proteins and fats, diabetes mellitus is the second leading cause of death among elderly people, Mexico's population of people with diabetes varies between 6.5 and 10 million (national prevalence of 10.7% in people between 30 and 79 years). Because people with diabetes in the elderly have special nutritional requirements, it was decided to design special foods that meet the nutritional needs, which are rich in protein and low in fat and sugar. Other factors were considered in the design of such foods, such as hardness, and that adults have mostly teething problems, therefore, requires soft foods. Inulin was used as a fat substitute and source of fiber hemp oil as a source of omega 3 and 6 for the preparation of beef liver pate (PHRI), chicken liver pate (PHPI), pate and beef liver (PHCRI), foie gras and chicken (PHCPI), the optimal concentration of inulin was 3% for PHRI and PHCRI, 3.5% and PHCPI PHPI; obtaining textured pâté and flavor. The proximal chemical analysis coupled with the computer program Ceres +, FAO provided this range of products contain a high nutritional value. Thermal conditions were established for the pâtés to inactivate Clostridium botulinum at 121 ° C for 3.6 minutes, was achieved by applying a heat treatment for commercial sterilization, giving up 2.63 lethality. Pumpkin puree was prepared with spinach, lentil puree, creamed spinach, creamed spinach with soy milk and inulin as a fat substitute (4%), cream of carrot, carrot cream with soy milk and inulin as a substitute for fat (4%), and beet cream, obtaining products with consistency and flavor for potential consumers. The proximal chemical analysis, as well as Ceres + computer program, FAO, demonstrate the nutritional content, especially vitamin content. Thermal conditions were established for this range of products for the inactivation of Clostridium botulinum at 121 ° C for 3.6 minutes, was achieved by applying a heat treatment for commercial sterilization, resulting lethality to 2.15.