Desenvolvimento de doce para diabéticos utilizando matchá (Camellia sinensis)

Abstract

The consume of healthy food are conquering more and more followers, looking for better quality of life, mainly when they are individuals with restrictions as to consumption of sugar (Diabetes mellitus). Thinking about this restriction, Matchá (soluble tea) produced from the grinding of the leaves Camelia sinensis properties were searched, and their bioactives substances for later confection of an addicted sweet of Matchá. In physical-chemical analyses were determined the moisture content, ashes, proteins, lipids and carbohydrates. The results of infrared spectroscopic region, show higher amounts of epigallocatechin gallate in imported Matchá than national. Using the imported Matchá, was elaborated the sweet, and the infrared spectroscopic region, showed that even after cooked, the intensed band in 1030cm^-1, remained unchanged in terms of epigallocatechin gallate, showing that the compound is present in the sweet and practically unchanged their quantity.