摘要：To promote healthy eating and educate society, the Department of Food Technology of the Faculty of Technology at
Kauno kolegija is developing safe, innovative, high-value functional food products. The dragées have been a recently
developed product, made from extruded corn. For the production of chocolate-coated dragées, extruded corn, twoflavoured
dark chocolate (containing 4 % and 30 % of sugar) made from a mixture of cocoa mass, cocoa butter and
sugar have been used. The evaluation score of the extruded corn dragées coated with a different taste of chocolate in
terms of appearance and shape was high. A higher score was given to sweeter taste. It has been observed that when the
participants of the research were given to taste dragées covered with chocolate containing 4% of sugar, their glucose
level in capillary blood 15 min after a meal increased 0.85 mmol/l, followed by a gradual downward curve. After two
hours of the consumption of the product, the capillary blood glucose concentration was the same as before the
product’s consumption – 5.34 mmol/l. For the assessors, who consumed chocolate coated dragées containing 30% of
sugar, glucose increased 30 min after a meal, followed by a gradual downward curve and the capillary blood glucose
concentration was 0.15 mmol/l higher prior product’s consumption. Conclusions: During the sensory evaluation, the
assessors positively evaluated the appearance and smell of both products, yet they gave preference to a sweeter taste,
although the dragées of a bitter taste and a lower content of sugar had a lower impact on glucose level change.
