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A Functional Food Bar Rich in Sulforaphane to Aid Regulation of Blood Glucose Levels Among T2D
Linköping University, Department of Physics, Chemistry and Biology, Biotechnology.
2019 (English)Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
Abstract [en]

The project’s main goal was to compose a sulforaphane (SF) enriched functional food bar recipe and prototype as an in-between-snack to aid blood glucose regulation among patients with type 2 diabetes (T2D). The antioxidant SF have by research proved beneficial reducing high blood glucose levels by alteration of hepatic glucose production. In order to compare different recipe alternative, and ensure work quality and efficiency, an iterative biomechatronic design methodology was applied.

The project includes a literature study to define project requirements as well as practical experiments to test recipe alternatives. Recipe alternatives was developed on the basis of abovementioned literature, previous research within Lantmännen and a close dialogue with expert design team.

Main results being a SF rich functional food bar prototype produced by practical experiments, which recipe meet project requirement. However, the project concludes that further research and analysis is necessary in order to ensure desired levels of SF and by so a product with an equal effect as today’s broccoli powder. Future work includes research and studies regarding stability and degradation of SF in the supplied broccoli powder.

Place, publisher, year, edition, pages
2019. , p. 31
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:liu:diva-158198ISRN: LITH-IFM-A-EX--19/3643--SEOAI: oai:DiVA.org:liu-158198DiVA, id: diva2:1331062
External cooperation
Lantmännen
Subject / course
Biotechnology
Presentation
2019-06-10, Odén, Linköping, 12:34 (Swedish)
Supervisors
Examiners
Available from: 2019-06-26 Created: 2019-06-26 Last updated: 2019-06-26Bibliographically approved

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CiteExportLink to record
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Citation style
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