scholarly journals Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization

2021 ◽  
Author(s):  
Maria Di Cairano ◽  
Nicola Condelli ◽  
Marisa Carmela Caruso ◽  
Nazarena Cela ◽  
Roberta Tolve ◽  
...  
Keyword(s):  
Negative Impact ◽  
Heart Diseases ◽  
Glycaemic Index ◽  
Gluten Free ◽  
Acceptance Threshold ◽  
Baked Goods ◽  
Chickpea Flour ◽  
Starch Composition

AbstractThe type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.

scholarly journals Functional Cereal Products in the Diet for Type 2 Diabetes Patients

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Type 2 Diabetes ◽  
Nutritional Value ◽  
Glycaemic Index ◽  
Modern World ◽  
Diabetic Patients ◽  
Therapeutic Effects ◽  
Major Health ◽  
Cereal Products

Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

2014 ◽  
Vol 10 (3) ◽  
pp. 467-472 ◽  
Author(s):  
Mohammad Rostamian ◽  
Jafar M. Milani ◽  
Gisoo Maleki
Keyword(s):  
Physical Properties ◽  
Hydroxypropyl Methylcellulose ◽  
Bread Quality ◽  
Gluten Free ◽  
Micro Structure ◽  
Corn Flour ◽  
Chickpea Flour ◽  
Crumb Firmness

Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

scholarly journals QUALITY OF LIFE EVALUATION IN CELIAC PATIENTS FROM SOUTHERN BRAZIL

2015 ◽  
Vol 52 (3) ◽  
pp. 171-175 ◽  
Author(s):  
Amélia C CASTILHOS ◽  
Bárbara C GONÇALVES ◽  
Manoella MACEDO E SILVA ◽  
Laura A LANZONI ◽  
Letícia R METZGER ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Celiac Disease ◽  
Family Income ◽  
Negative Impact ◽  
Average Score ◽  
Gluten Free ◽  
Celiac Patient ◽  
Life Evaluation ◽  
Validated Questionnaire

BackgroundRestrictions imposed by the gluten-free diet generate large changes in the daily habits of the celiac patient, causing a negative impact on quality of life.ObjetiveThis study aimed to evaluate the quality of life of patients with celiac disease on a capital in Southern Brazil.MethodsPatients older than 18 years were included, with confirmed celiac disease for at least 60 days in the period from June to October 2013. A validated questionnaire, with specific questions to assess the patient’s quality of life celiac was applied. A total score ranged from 20 to 100 points; the higher the score, worse quality of life.ResultsA total of 103 questionnaires were evaluated, 96 (93.2%) female, with average score 56.6±12.35 (28 to 88 points). The comparison between the questionnaire scores and family income was not significant (P=0.139). Patients diagnosed less than 1 year have poorer quality of life than those with more than 10 years (P=0.063). Patients older than 60 years had better quality of life compared with the younger ones (P=0.04).ConclusionThere was no association between quality of life and factors such as family income, length of diet and age at diagnosis. Chronological age greater than 60 years has positively influenced the quality of life of celiac patients.

Quality of life of cardiac patients eligible for implantation of cardiac pacemakers

2010 ◽  
Vol 4 (2) ◽  
pp. 647
Author(s):  
Izelina Helena de Freitas Antônio ◽  
Thatiara Lima Barroso ◽  
Agueda Maria Ruiz Zimmer Cavalcante ◽  
Luciano Ramos de Lima
Keyword(s):  
Social Sciences ◽  
Quality Of Life ◽  
Negative Impact ◽  
Short Form ◽  
Heart Diseases ◽  
Cardiac Patients ◽  
Calidad De Vida ◽  
Sf 36 ◽  
Prospective Longitudinal

ABSTRACTObjective: to determine the quality of life (QL) of cardiac patients eligible for implantation of a pacemaker (PM) in a cardiac hospital in the inland cities of Goiás States. Method: a cohort study, prospective, longitudinal quantitative approach. Purposeful sample applied to 25 patients who underwent implantation in the first half of 2009. The instrument used was the Short Form Healthy Survey (SF-36). The data were analyzed using Statistical Package for Social Sciences (SPSS) 15.0. The study was approved by the Ethics in Research of the University Center of Annapolis, protocol number 183/2008. Results: Chagas was the most frequent indication for implantation (68%), time of diagnosis of 1 to 25 years (56%), and 13 patients were undergoing treatment and 64% of patients with 1 insertion of pacemaker (PM), without changing so far. The major areas of life scores were Social Aspects (M=72,7), and the minor ones were Functional Capacity (M=31,6), demonstrating that QL is compromised because most of the areas did not exceed the average 50. There was no significance between age and QOL (p>0,05). Conclusion: we conclude that cardiac patients have significant negative impact on QL. Descriptors: quality of life; pacemaker, artificial; nursing; heart diseases; cardiac pacing, artificial; nursing assessment; chagas disease.    RESUMOObjetivo: determinar a qualidade de vida (QV) dos cardiopatas elegíveis à implantação de marca-passo (MP) em um hospital no interior de Goiás. Método: estudo de coorte, prospectivo, longitudinal, quantitativo. Amostra intencional aplicada a 25 pacientes submetidos ao implante de MP no primeiro semestre de 2009.  O instrumento utilizado foi o Short Form Healthy Survey (SF-36). Os dados foram analisados pelo Statistical Package for the Social Sciences (SPSS) 15.0. O estudo foi aprovado pelo Comitê de Ética em Pesquisa do Centro Universitário de Anápolis, com protocolo 183/2008. Resultados: Chagas foi a indicação mais frequente para implante (68%), com tempo de diagnóstico de 1 a 25 anos (56%), sendo que 13 pacientes realizavam tratamento e 64% dos pacientes com a 1ª inserção de MP. O domínio de maior escore para QV foi os Aspectos Sociais (M=72,7) e menor Capacidade Funcional (M=31,6), demonstrando que a QV é comprometida já que a maioria dos domínios não ultrapassou a média 50. Não houve significância entre idade e QV (p>0,05). Conclusão: os cardiopatas apresentam importante impacto negativo na QV. Descritores: qualidade de vida; marca-passo artificial ; enfermagem; cardiopatias; estimulação cardíaca artificial; avaliação em enfermagem; doença de chagas.    RESUMEN Objetivo: determinar la calidad de vida (CV) de los pacientes cardiacos elegibles para la implantación de un marcapasos (PM) en un hospital cardíaco del interior de Goiás. Método: estudio de cohorte, prospectivo, longitudinal de enfoque cuantitativo. Con propósito de la muestra aplicada a 25 pacientes que se sometieron a la implantación en el primer semestre de 2009. El instrumento utilizado fue la Encuesta Healthy Short Form (SF-36). Los datos fueron analizados mediante el Statistical Package for Social Sciences (SPSS) 15,0. El estudio fue aprobado por la Ética en la Investigación del Centro Universitario de Anápolis, con el protocolo 183/2008. Resultados: Chagas fue la indicación más frecuente para implante (68%), el tiempo de diagnóstico de 1 a 25 años (56%), y 13 pacientes fueron sometidos a tratamiento y el 64% de los pacientes con la inserción de 1 MP, ningún cambio en la tiempo. La principale área de cuentas de la vida fue los aspectos sociales (M=72,7), y los menores fueron la capacidad funcional (M = 31,6). No hubo significación entre la edad y la calidad de vida (CV) (p>0,05). Conclusión: se concluye que los pacientes cardíacos tienen un impacto negativo significativo en la CV. Descriptores: calidad de vida; marcapaso artificial; enfermería; cardiopatías; estimulación cardíaca artificial; evaluación en enfermería; enfermedad de chagas.   

scholarly journals Formation and Validation of the Healthy Diet Index (HDI) for Evaluation of Diet Quality in Healthcare

2021 ◽  
Vol 18 (5) ◽  
pp. 2362
Author(s):  
Jaana Lindström ◽  
Kirsikka Aittola ◽  
Auli Pölönen ◽  
Katri Hemiö ◽  
Kirsti Ahonen ◽  
...  
Keyword(s):  
Saturated Fat ◽  
Glycaemic Index ◽  
Healthy Diet ◽  
Monounsaturated Fat ◽  
Dietary Counselling ◽  
Health Promoting ◽  
Total Fat ◽  
Quality In Healthcare

Lack of tools to evaluate the quality of diet impedes dietary counselling in healthcare. We constructed a scoring for a validated food intake questionnaire, to measure the adherence to a healthy diet that prevents type 2 diabetes (T2D). The Healthy Diet Index (HDI) consists of seven weighted domains (meal pattern, grains, fruit and vegetables, fats, fish and meat, dairy, snacks and treats). We studied the correlations of the HDI with nutrient intakes calculated from 7-day food records among 52 men and 25 women, and associations of HDI with biomarkers and anthropometrics among 645 men and 2455 women. The HDI correlated inversely with total fat (Pearson’s r = −0.37), saturated fat (r = −0.37), monounsaturated fat (r = −0.37), and the glycaemic index of diet (r = −0.32) and positively with carbohydrates (r = 0.23), protein (r = 0.25), fibre (r = 0.66), magnesium (r = 0.26), iron (r = 0.25), and vitamin D (r = 0.27), (p < 0.05 for all). In the linear regression model adjusted for BMI and age, HDI is associated inversely with waist circumference, concentrations of fasting and 2-h glucose and triglycerides in men and women, total and LDL cholesterol in women, and fasting insulin in men (p < 0.05 for all). The HDI proved to be a valid tool to measure adherence to a health-promoting diet and to support individualised dietary counselling.

scholarly journals Quality of life of patients with congenital heart diseases

2011 ◽  
Vol 21 (6) ◽  
pp. 670-676 ◽  
Author(s):  
Ana M. Silva ◽  
Cláudia Vaz ◽  
Maria E. G. Areias ◽  
Daniela Vieira ◽  
Cidália Proença ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Social Support ◽  
Congenital Heart Disease ◽  
Heart Disease ◽  
Congenital Heart ◽  
Negative Impact ◽  
Heart Diseases ◽  
Emotional Adjustment ◽  
Perception Of Quality

AbstractObjectivesTo assess the perception of the quality of life of adolescents and young adults with congenital heart disease and to examine the variables that have a negative impact on it and that add a resilience effect.MethodsA total of 22 male and 18 female patients, aged 12–26 years, of whom 27 were admitted to surgery and 13 were not, participated in this study. All patients had complete medical records and were interviewed once; demographic and clinical data were collected, and patients filled a questionnaire on quality of life, the WHOQOL-BREF, and underwent an interview on social support, educational style, self-image, functional limitations, and emotional adjustment.Results/ConclusionsOur patients showed a better perception of quality of life than did the general population, on the basis of psychological, social relationship and environment scales. Older patients hold a better perception of quality of life on the psychological scale. Cyanosis did not show any significant impact over perception of quality of life decay; however, the number of surgical procedures and the persistence of moderate-to-severe residual injuries had considerable detrimental effect. Social support had an impact on increasing resilience, promoting adjustment to illness. Several factors may play a role in adjustment to congenital heart disease, either improving the perception of quality of life or worsening it. We may conclude that some buffer variables on congenital heart disease may play roles in increasing the perception of quality of life of patients during their lifetime, social support probably explaining why the perception of quality of life is better than in the normal population. The number of surgeries and the moderate-to-severe residual injuries, however, reverted that effect.

scholarly journals Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 199
Author(s):  
Gokcen Kahraman ◽  
Sebnem Harsa ◽  
Maria Cristina Casiraghi ◽  
Mara Lucisano ◽  
Carola Cappa
Keyword(s):  
Waste Product ◽  
Protein Digestibility ◽  
Total Phenolic ◽  
Gluten Free ◽  
Phenolic Contents ◽  
Chickpea Flour ◽  
Nutritional Characteristics ◽  
Vitro Protein

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.

scholarly journals A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

2020 ◽  
Vol 10 (18) ◽  
pp. 6559 ◽  
Author(s):  
Alessio Cappelli ◽  
Noemi Oliva ◽  
Enrico Cini
Keyword(s):  
Negative Impact ◽  
Current Knowledge ◽  
Poor Quality ◽  
Dough Rheology ◽  
Technological Problem ◽  
Bakery Products ◽  
Gluten Free ◽  
Baked Goods ◽  
Alternative Ingredients ◽  
Improvement Strategies

High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics.

scholarly journals The influence of frailty syndrome on quality of life in elderly patients with type 2 diabetes

2021 ◽  
Author(s):  
E. Bąk ◽  
A. Młynarska ◽  
C. Marcisz ◽  
R. Bobiński ◽  
D. Sternal ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Type 2 Diabetes ◽  
Depressive Symptoms ◽  
Negative Impact ◽  
Depression Symptoms ◽  
Frailty Syndrome ◽  
Polish Version ◽  
The Impact

Abstract Introduction There have been no comprehensive studies that assess the impact of frailty syndrome on quality of life (QoL) of patients with diagnosed type 2 diabetes. The purpose of the study was to assess the impact of frailty syndrome on QoL and depression symptoms of patients with type 2 diabetes. Methods The study included 148 consecutive patients (aged ≥ 60y). The patients were divided into two groups according to the prevalence of the frailty syndrome: robust and frailty. For all of the patients that were included in the study, we used the Polish version of validated instruments: ADDQoL, TFI and BDI. Results In the study group, 43.2% had been diagnosed with frailty syndrome. An analysis of QoL assessment depending on the prevalence of the frailty syndrome showed that patients who were robust (without recognized frailty syndrome) assessed QoL significantly better than patients with coexisting frailty syndrome. Robust patients did not have any severe depressive symptoms, whereas in the group of patients with the frailty syndrome 43.8% of the patients had a depression. 70.2% of the patients without any depressive symptoms were robust patients, meanwhile only 14% of the patients had frailty syndrome recognized. Conclusions Frailty syndrome occurred in 43 percent of the patients with type 2 diabetes. This has a negative impact on QoL of patients. Depression is more common in patients with the frailty syndrome and diabetes.

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