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.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:liu-158198 |
| Date | January 2019 |
| Creators | Axelsson, Johan |
| Publisher | Linköpings universitet, Teknisk biologi |
| Source Sets | DiVA Archive at Upsalla University |
| Language | English |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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