The effect of dietary fibre on reducing the glycaemic index of bread

As bread is the most relevant source of available carbohydrates in the diet and as lowering dietary glycaemic index (GI) is considered favourable to health, many studies have been carried out in order to decrease the GI of bread. The most relevant strategy that has been applied so far is the addition of fibre-rich flours or pure dietary fibre. However, the effectiveness of dietary fibre in bread in reducing the GI is controversial. The purpose of the present review was to discuss critically the effects obtained by adding different kinds of fibre to bread in order to modulate its glycaemic response. The studies were selected because they analysedin vivowhether or not dietary fibre, naturally present or added during bread making, could improve the glucose response. The reviewed literature suggests that the presence of intact structures not accessible to human amylases, as well as a reduced pH that may delay gastric emptying or create a barrier to starch digestion, seems to be more effective than dietary fibrepersein improving glucose metabolism, irrespective of the type of cereal. Moreover, the incorporation of technologically extracted cereal fibre fractions, the addition of fractions from legumes or of specifically developed viscous or non-viscous fibres also constitute effective strategies. However, when fibres or wholemeal is included in bread making to affect the glycaemic response, the manufacturing protocol needs to reconsider several technological parameters in order to obtain high-quality and consumer-acceptable breads.

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Glycaemic response to barley porridge varying in dietary fibre content

British Journal Of Nutrition ◽

10.1017/s0007114511003461 ◽

2011 ◽

Vol 107 (5) ◽

pp. 719-724 ◽

Cited By ~ 12

Author(s):

Pariyarath S. Thondre ◽

Ke Wang ◽

Andrew J. Rosenthal ◽

Christiani J. K. Henry

Keyword(s):

Blood Glucose ◽

Dietary Fibre ◽

Human Subjects ◽

Glycaemic Index ◽

Fibre Content ◽

Postprandial Blood Glucose ◽

Glycaemic Response ◽

Glucose Response ◽

Glucose Levels ◽

Significant Difference

The interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The objective of the present study was to determine the glycaemic response to two barley porridges prepared from whole barley grains varying in fibre content. In two separate non-blind randomised crossover trials, ten human subjects consumed barley porridge with 16 g/100 g and 10 g/100 g fibre content provided in different serving sizes (equivalent to 25 and 50 g available carbohydrate). The glycaemic response to both barley porridges was significantly lower than the reference glucose (P < 0·05). There was no significant difference between the glucose areas under the curve or GI for the two barley porridges. We concluded that irrespective of the difference in total fibre content or serving size of barley porridges, their GI values did not differ significantly.

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Measurement of rapidly available glucose (RAG) in plant foods: a potential in vitro predictor of the glycaemic response

British Journal Of Nutrition ◽

10.1079/bjn19960137 ◽

1996 ◽

Vol 75 (3) ◽

pp. 327-337 ◽

Cited By ~ 209

Author(s):

Hans N Englyst ◽

Jan Veenstra ◽

Geoffrey J Hudson

Keyword(s):

Small Intestine ◽

Direct Calculation ◽

Simple Calculation ◽

Glycaemic Index ◽

Equal Weight ◽

Glycaemic Response ◽

Human Small Intestine ◽

Reference Amount

AbstractThe glycaemic index (GI) is an in vivo measurement based on the glycaemicresponse to carbohydrate-containing foods, and allows foods to be ranked on the basis of the rate of digestion and absorption of the carbohydrates that they contain. GI values are normalizedto a reference amount of available carbohydrate and do not reflect the amounts of carbohydrate normally present in foods; for example, a food with a low content of carbohydrates will have a high GI value if that carbohydrate is digested and absorbed rapidly in the human small intestine. This is potentially confusing for a person wishing to control his or her blood glucoselevels by the choice of foods. The rate and extent of starch digestion in vitro has been measured using a technique that classifies starch into three major fractions: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). In addition, thistechnique gives a value for rapidly available glucose (RAG), which includes RDS, free glucose and the glucose moiety of sucrose. When the values for thirty-nine foods were expressed on the basis ofthe available carbohydrate content of these foods, highly significant (P<0·001) positive correlations were observed between GI and both RDS and RAG. The measurement of RAGin vitro provides values for direct calculation of the amount of glucose likely to be rapidly absorbed in the human small intestine and,thus, to influence blood glucose and insulin levels. These values can be used to compare foods, as eaten,on an equal-weight basis. Food-table RAG values would allow simple calculation of the total amount of RAG provided by single foods, by whole meals and by whole diets. Studies are planned in which RAG and the glycaemic response in man will be measured for identical food products.

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Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Foods ◽

10.3390/foods9060693 ◽

2020 ◽

Vol 9 (6) ◽

pp. 693 ◽

Cited By ~ 1

Author(s):

Mike Sissons ◽

Francesco Sestili ◽

Ermelinda Botticella ◽

Stefania Masci ◽

Domenico Lafiandra

Keyword(s):

Durum Wheat ◽

Wheat Cultivar ◽

Amylose Content ◽

Fold Increase ◽

Glycaemic Index ◽

Glycaemic Response ◽

Branching Enzymes ◽

Lifestyle Diseases

Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%.

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Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study

Food & Function ◽

10.1039/c9fo02460c ◽

2020 ◽

Vol 11 (1) ◽

pp. 617-627 ◽

Cited By ~ 4

Author(s):

Marina Corrado ◽

Anna Cherta-Murillo ◽

Edward S. Chambers ◽

Abigail J. Wood ◽

Amy Plummer ◽

...

Keyword(s):

Pilot Study ◽

Glycaemic Index ◽

Branching Enzyme ◽

Starch Branching Enzyme ◽

Glycaemic Response ◽

Randomised Controlled

The starch characteristics of raw semolina determine sbeIIa/b-AB pudding digestibility in vitro and glycaemic index in vivo.

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Impact of protein-rich meals on glycaemic response of rice

British Journal Of Nutrition ◽

10.1017/s0007114515005498 ◽

2016 ◽

Vol 115 (7) ◽

pp. 1194-1201 ◽

Cited By ~ 8

Author(s):

Rina Quek ◽

Xinyan Bi ◽

Christiani Jeyakumar Henry

Keyword(s):

Insulin Response ◽

Glucagon Secretion ◽

Glycaemic Index ◽

Glycaemic Response ◽

Glucose Response ◽

Lower Glucose ◽

Increased Risk ◽

To Come ◽

Randomised Controlled ◽

Protein Rich

AbstractAsians typically consume carbohydrate-rich and high-glycaemic-index diets that have been associated with an increased risk of developing type 2 diabetes. Rice is rarely eaten alone such that it is of interest to investigate the effects of co-ingesting different protein-rich meals with rice on insulin and glycaemic response. This study had a randomised, controlled, non-blind, cross-over design in which fifteen healthy Chinese male participants were required to come on non-consecutive days. Five rice-based test meals were served: rice alone (control), rice with fish (RWF), rice with egg white (RWE), rice with soya beancurd (taukwa) (RWT) and rice with chicken (RWC). The control meal consisted of 50 g of available carbohydrate, whereas all other test meals contained additional 25 g of protein. RWT was the only meal that showed significantly lower glucose response when compared with the control (P<0·05). RWF and RWE had significantly higher insulin response, but no significant increase was observed in RWT and RWC when compared with the control (P<0·05). RWT and RWF showed significantly higher glucagon secretion as compared with the control (P<0·05). The four test meals studied showed varying effects, with RWT showing the greatest reduction in glycaemic response. Therefore, the ingestion of soya beancurd with rice may have a direct impact on reducing the risk in Asians transiting from being pre-diabetics to diabetics.

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1H NMR spectroscopy for the in vitro understanding of the glycaemic index

British Journal Of Nutrition ◽

10.1017/s0007114512004096 ◽

2012 ◽

Vol 109 (11) ◽

pp. 1934-1939 ◽

Cited By ~ 2

Author(s):

Anthony C. Dona ◽

Karola Landrey ◽

Fiona S. Atkinson ◽

Jennie C. Brand Miller ◽

Philip W. Kuchel

Keyword(s):

Nmr Spectroscopy ◽

Wheat Flour ◽

Enzymatic Digestion ◽

Glycaemic Index ◽

Glycaemic Response ◽

Glucose Release ◽

H Nmr ◽

Time Courses

The glycaemic index (GI) characterises foods by using the incremental area under the glycaemic response curve relative to the same amount of oral glucose. Its ability to differentiate between curves of different shapes, the peak response and other aspects of the glycaemic response is contentious. The present pilot study aimed to explore the possibility of using 1H NMR spectroscopy to better understand in vivo digestion characteristics as reflected in the glycaemic response of carbohydrate-rich foods; such an approach might be an adjunct to the in vivo GI test. The glycaemic response of two types of raw wheat flour (2005 from Griffith NSW, Chara, Row 10, Plot 6:181 and store-bought Coles™ Plain Flour) and a cooked store-bought flour was tested and compared with results recorded during the in vitro enzymatic digestion of the wheat flour samples by glucoamylase from Aspergillus niger (EC 3.2.1.3) as monitored by 1H NMR spectroscopy. Comparing the digestion time courses of raw and cooked wheat starch recorded in vitro strongly suggests that the initial rate of glucose release in vitro correlates with the glycaemic spike in vivo. During the in vitro time courses, approximately four times as much glucose was released from cooked starch samples than from raw starch samples in 90 min. Monitoring enzymatic digestion of heterogeneous mixtures (food) by 1H NMR spectroscopy showcases the effectiveness of the technique in measuring glucose release and its potential use as the basis of an in vitro method for a better understanding of the GI.

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Chlorogenic acid differentially affects postprandial glucose and glucose-dependent insulinotropic polypeptide response in rats

Applied Physiology Nutrition and Metabolism ◽

10.1139/h11-072 ◽

2011 ◽

Vol 36 (5) ◽

pp. 650-659 ◽

Cited By ~ 37

Author(s):

Jasmine M. Tunnicliffe ◽

Lindsay K. Eller ◽

Raylene A. Reimer ◽

Dustin S. Hittel ◽

Jane Shearer

Keyword(s):

Blood Glucose ◽

Gastric Emptying ◽

Coffee Consumption ◽

In Vitro Study ◽

Sprague Dawley ◽

Glucose Response ◽

Nonesterified Fatty Acids ◽

Blood Glucose Response

Regular coffee consumption significantly lowers the risk of type 2 diabetes (T2D). Coffee contains thousands of compounds; however, the specific component(s) responsible for this reduced risk is unknown. Chlorogenic acids (CGA) found in brewed coffee inhibit intestinal glucose uptake in vitro. The objective of this study was to elucidate the mechanisms by which CGA acts to mediate blood glucose response in vivo. Conscious, unrestrained, male Sprague–Dawley rats were chronically catheterized and gavage-fed a standardized meal (59% carbohydrate, 25% fat, 12% protein), administered with or without CGA (120 mg·kg–1), in a randomized crossover design separated by a 3-day washout period. Acetaminophen was co-administered to assess the effects of CGA on gastric emptying. The incretins glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic peptide (GIP) were measured. GLP-1 response in the presence of glucose and CGA was further examined, using the human colon cell line NCI-H716. Total area under the curve (AUC) for blood glucose was significantly attenuated in rats fed CGA (p < 0.05). Despite this, no differences in plasma insulin or nonesterified fatty acids were observed, and gastric emptying was not altered. Plasma GIP response was blunted in rats fed CGA, with a lower peak concentration and AUC up to 180 min postprandially (p < 0.05). There were no changes in GLP-1 secretion in either the in vivo or in vitro study. In conclusion, CGA treatment resulted in beneficial effects on blood glucose response, with alterations seen in GIP concentrations. Given the widespread consumption and availability of coffee, CGA may be a viable prevention tool for T2D.

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Glycaemic Response to Quality Protein Maize Grits

Journal of Nutrition and Metabolism ◽

10.1155/2010/697842 ◽

2010 ◽

Vol 2010 ◽

pp. 1-6 ◽

Cited By ~ 1

Author(s):

Leonora N. Panlasigui ◽

Cecile L. T. Bayaga ◽

Erniel B. Barrios ◽

Kim L. Cochon

Keyword(s):

Physicochemical Characteristics ◽

Glycaemic Index ◽

The Philippines ◽

The Body ◽

Quality Protein Maize ◽

Local Foods ◽

Glycaemic Response ◽

Milled Rice ◽

Glucose Response

Background. Carbohydrates have varied rates of digestion and absorption that induces different hormonal and metabolic responses in the body. Given the abundance of carbohydrate sources in the Philippines, the determination of the glycaemic index (GI) of local foods may prove beneficial in promoting health and decreasing the risk of diabetes in the country.Methods. The GI of Quality Protein Maize (QPM) grits, milled rice, and the mixture of these two food items were determined in ten female subjects. Using a randomized crossover design, the control bread and three test foods were given on separate occasions after an overnight fast. Blood samples were collected through finger prick at time intervals of 0, 15, 30, 45, 60, 90, and 120 min and analyzed for glucose concentrations.Results. The computed incremental area under the glucose response curve (IAUC) varies significantly across test foods (P<.0379) with the pure QPM grits yielding the lowest IAUC relative to the control by 46.38. Resulting GI values of the test foods (bootstrapped) were 80.36 (SEM 14.24), 119.78 (SEM 18.81), and 93.17 (SEM 27.27) for pure QPM grits, milled rice, and rice-QPM grits mixture, respectively.Conclusion. Pure QPM corn grits has a lower glycaemic response compared to milled rice and the rice-corn grits mixture, which may be related in part to differences in their dietary fibre composition and physicochemical characteristics. Pure QPM corn grits may be a more health beneficial food for diabetic and hyperlipidemic individuals.

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Effect of overripe banana in developing high dietary fibre and low glycaemic index cookie

British Food Journal ◽

10.1108/bfj-12-2019-0934 ◽

2020 ◽

Vol 122 (10) ◽

pp. 3165-3177

Author(s):

Yee Vern Ng ◽

Tengku Alina Tengku Ismail ◽

Wan Rosli Wan Ishak

Keyword(s):

Dietary Fibre ◽

Glycaemic Index ◽

Nutritional Composition ◽

Partial Replacement ◽

Food Ingredient ◽

Content Type ◽

Sensory Acceptability ◽

Significant Difference

PurposeDemand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of type 2 diabetes mellitus. Overripe banana has been discarded due to its low quality and appearance. However, overripe banana exhibits rich sources of natural sweetener and dietary fibre which could potentially be used as a novel food ingredient in bakery product. Thus, the study aims to determine the nutritional properties, sensory acceptability and glycaemic index (GI) value of chocolate cookies formulated with overripe banana sweetener (OBS) as partial replacement (10, 15 and 20%) for table sugar and utilization of overripe banana residue (OBR) as partial replacement (8%) for wheat flour.Design/methodology/approachNutritional composition was analysed using AOAC methods and sensory acceptability using 7-point hedonic scaling method. In Vivo GI determination was continued according to FAO/WHO method.FindingsIncorporation of OBR and OBS significantly (p < 0.05) increased nutritional values of chocolate cookies. Chocolate cookies formulated with 8% OBR +20% OBS recorded the highest TDF (7.80%) and ash (1.47%) content. Sucrose content of chocolate cookies was reduced significantly with increasing level of OBS. Sensory scores for control and 8% OBR-incorporated cookie were not significant difference for all the sensory attributes. Moreover, incorporation of OBS up to 15% produced higher scores in term of aroma, flavour and overall acceptance. Three formulations of chocolate cookies (control, 8% OBR and 8% OBR +15% OBS) were selected for GI testing and recorded GI values of 63, 56 and 50, respectively.Originality/valueOverripe banana can be used as a food ingredient in developing high fibre and low-GI cookie.

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Glycaemic index, palatability and acceptability of energy drinks prepared with β-glucan and whey protein

Food Research ◽

10.26656/fr.2017.4(2).312 ◽

2019 ◽

Vol 4 (2) ◽

pp. 421-430

Author(s):

Norsyahera Elena Natasha Amiruddin ◽

Mohd Nizam Zahary ◽

Bhaskar Raj Naresh ◽

Abbe Maleyki Mhd Jalil

Keyword(s):

Blood Glucose ◽

Whey Protein ◽

Area Under The Curve ◽

Energy Drinks ◽

Glycaemic Index ◽

Fasting State ◽

Glycaemic Response ◽

Short Term ◽

Glucose Response ◽

Functional Ingredients

β-Glucan (βG) and whey protein (WP) are two functional ingredients widely used to maintain desirable blood glucose and weight management. However, the effect of combining βG and WP is still not thoroughly explored. This study was aimed to determine the effects of combining βG and WP in energy drinks on glycaemic index (GI), palatability and acceptability. Ten females (22.0±0.64 years old, 20.6±0.24 kg/m²) randomly completed four trials (control drink, βG drink, WP drink and βG+WP drink) in a cross-over manner. Palatability and acceptability were measured using visual analogue scale (VAS). Capillary blood was collected at 0 min (fasting state, baseline) and 15, 30, 60 and 120 min after the test drinks and assayed for glucose. There were no significant differences in palatability and acceptability of test drinks compared with control (p>0.005). The incremental area under the curve (iAUC) for blood glucose responses showed no significant differences between all test drinks. Time x treatment showed a significant increased from 0 to 30 mins (peak) (p<0.005) for all test drinks. Blood glucose response significantly (p<0.005) decreased from 30 to 120 mins for all test drinks except control. There were no significant differences in GI of βG, WP, and βG+WP drinks compared with control (117%, 124% and 114%, respectively). This study suggested that drinks prepared with βG and WP were palatable and acceptable either per se or in combination but did not significantly reduce the GI compared with control drink. In addition, the drink prepared with βG and whey protein reduced short-term glucose but does not affect overall glycaemic response.

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