Screening Of Raw Materials For Meal Replacement Product And Its Development And Evalution

Meal replacement refers to a new kind of weight loss product that using certain raw materials with premise of ensuring the balanced nutrition of human body in order to control food and calorie intake strictly,and further replace some or all parts of the dinner.Eating meal replacement is in line with the principle of health and weight loss advocated by the international community,therefore it has aroused widespread concern of the public.Although there are a great numbers of meal replacement products in the market,most of them taste poor,usually with insufficient satiety,single energy composition and illegal addition.Besides,research on the screening and efficacy of raw materials for meal replacement products is lacking.Thus,it’s of great significance to select the suitable materials to develop a tasty meal replacement product with strong satiety and favorable effect of weight loss.In this paper,the materials of meal replacement product were selected from ten medicine food homology plants and six water-soluble dietary fibers based on the different mechanisms of weight loss.Then the functions of the materials including inhibiting carbohydrate digestion and enhancing satiety were evaluated by the in vitro and animal experiment.Moreover,basic formula of a meal replacement product was designed through solver.Finally,a suck jelly,which can provide balanced energy as a meal replacement product,is developed to help obese people improve their physical condition.The mainly results were shown as follows:（1）The inhibition effect of olive,mulberry leaf,hawthorn,honeysuckle,polygonatum odoratum,lotus leaf,bitter gourd,purslane,white mulberry and poria cocos onα-amylase andα-glucosidase were investigated.There was a good dose-dependent relationship between the water extracts and their inhibition rate.In addition to white mulberry and poria cocos,the inhibition ofα-amylase on the other eight plants was in the following order:hawthorn>lotus leaf>honeysuckle>olive>bitter gourd>mulberry leaf>polygonatum odoratum>purslane.Among which,hawthorn showed the significantly higher inhibiton effect than the others（P<0.01）,with the IC₅₀ of 60.51±1.79 mg/mL.Here,the inhibition effect of hawthorn extract was 1.5 times of lotus leaf,3 times of mulberry leaf and 10 times of purslane.Poria cocos with abnormal inhibition rate was kicked out of consideration,the inhibition ofα-glucosidase on the other nine plants was in the following order:hawthorn>white mulberry>lotus leaf>olive>mulberry leaf>honeysuckle>bitter gourd>polygonatum odoratum>purslane.The inhibition ability of hawthorn was 2,99 and 699times better than white mulberry,honeysuckle and purslane,respectively,with the IC₅₀ of0.25±0.01 mg/mL.After comprehensive consideration of the inhibition activity of these two enzymes,hawthorn which showed excellent inhibition activity of the digestion of carbohydrates was chosen as the best materials among these ten medicine food homology plants.（2）The physicochemical properties and satiety were compared among konjac gum,xanthan gum,guar gum,carrageenan,sodium alginate and oatβ-glucan.The water holding capacity,swelling power and the viscosity after stimulated digestion of the stomach of six water-soluble dietary fibers were in the order of konjac gum>xanthan gum>guar gum>carrageenan>sodium alginate>oatβ-glucan.Among which,konjac gum exhibited the most favorable effect（P<0.01）.,with the water holding capacity of 56.09±2.31 g/g swelling power of 52.83±1.32 mL/g.Furthermore,all the water-soluble dietary fibers could delaye gastric emptying,intestinal propulsion and glucose absorption then reducing the food intake of mice.The inhibition effects were consistent with the physicochemical properties ordering,which means that the inhibitory effects of konjac gum is better than the others（P<0.01）.Thus,konjac gum was selected for further study.（3）The hawthorn and the konjac gum were compounded to explore the synergistic effects on mice.The results demonstrated that mice fed with compounds by intragastric administration got less weight（P<0.05）and still kept health.Both of the hawthorn and the konjac gum could significantly inhibit the activities ofα-amylase,α-glucosidase and Na⁺-K⁺-ATPase（P<0.05）.Therefore,they can reduce the level of postprandial blood glucose.It is worth mentioning that the combination of these two materials contributed more than single substances.The konjac gum and compounds could not only significantly delay gastric emptying of mice（P<0.05）,but also reduce Ghrelin content.Moreover,the content of CCK,PYY and GLP-1 was also increased,resulting in less food intake.Thence,the compounds of hawthorn（3000 mg/kg）and the konjac gum（417 mg/kg）could lose weight through inhibiting the digestion of carbohydrates and enhancing satiety.（4）The hawthorn and konjac Glucomannan were used as main raw materials to develop a handy meal replacement-a suck jelly.The basic formula of meal replacement product,which designed through solver,was shown as follows:konjac gum 3.00g,hawthorn 9.00g,soybean 13.67g,buckwheat 9.99g,glutinous rice 5.00g and black sesame3.00g of 500 g product.In addition,the effects of concentrations of carrageenan,xylitol and citric acid on the sensory evaluation and chewiness were studied.The optimum formulation of suck jelly was as follows:carrageenan 0.3%,xylitol 9%,citric acid 0.06%.Based on the optimum formulation,the suck jelly tasted good with moderate chewiness.Its energy was150 kcal,and the energy ratio of protein,fat and carbohydrate was 20%,25%and 55%,respectively.The developed suck jelly is a satisfactory meal replacement for the people whose need to lose weight for it can maintain satiety for up to 4 hours.