Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

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Postprandial Glycemia, Insulinemia, and Antioxidant Status in Healthy Subjects after Ingestion of Bread made from Anthocyanin-Rich Riceberry Rice

Nutrients ◽

10.3390/nu12030782 ◽

2020 ◽

Vol 12 (3) ◽

pp. 782 ◽

Cited By ~ 4

Author(s):

Charoonsri Chusak ◽

Porntip Pasukamonset ◽

Praew Chantarasinlapin ◽

Sirichai Adisakwattana

Keyword(s):

Glucose Concentration ◽

Healthy Subjects ◽

Antioxidant Status ◽

Thiol Group ◽

Wheat Bread ◽

Blood Collection ◽

Glycemic Response ◽

Gluten Free ◽

Postprandial Plasma Glucose ◽

Reducing Ability

Riceberry rice, a gluten-free grain, contains many nutrient components, including carbohydrates, proteins, certain fatty acids, and micronutrients, as well as bioactive non-nutrient compounds, such as polyphenolic compounds. This study aimed to evaluate the effect of bread made from anthocyanin-rich Riceberry rice on the postprandial glycemic response, glucagon-like peptide-1 (GLP-1), antioxidant status, and subjective ratings of appetite. In the crossover design, 16 healthy participants (six men and 10 women) completed four sessions involving blood collection in the fasting state and at 30, 60, 90, 120, 150, and 180 min after food consumption (50 g of available carbohydrate) in a randomized order: 1) glucose solution, 2) wheat bread (WB), 3) Riceberry rice bread (RRB), and 4) Hom Mali bread (HMB). Consumption of RRB resulted in significantly lower postprandial plasma glucose concentration at 30 and 60 min when compared to HMB. No difference in postprandial glucose concentration between RRB and WB was observed. In addition, postprandial plasma insulin showed a significant decrease in the group which received RRB at 15 and 60 min, as compared to HMB. In comparison with 50 g of glucose, as a reference, the glycemic index (GI) of RRB, WB, and HMB was 69.3 ± 4.4, 77.8 ± 4.6, and 130.6 ± 7.9, respectively. Interestingly, the ferric-reducing ability of plasma (FRAP) level was shown to significantly increase after consumption of RRB. In the meantime, a significant decrease in the postprandial FRAP level was also observed following an intake of WB and HMB. All breads caused increases in the postprandial plasma protein thiol group and had similar effects on hunger, fullness, desire to eat, and satiety ratings. However, consumption of RBB, WB, and HMB did not change plasma GLP-1 and malondialdehyde (MDA) levels when compared to the baseline. The findings suggest that anthocyanin-rich Riceberry rice can be a natural ingredient for gluten-free bread which reduced glycemic response together with improvement of antioxidant status in healthy subjects.

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Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Foods ◽

10.3390/foods9101410 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1410

Author(s):

Carla Graça ◽

Joana Mota ◽

Ana Lima ◽

Ricardo Boavida Ferreira ◽

Anabela Raymundo ◽

...

Keyword(s):

Phenolic Compounds ◽

Glycemic Index ◽

Radical Scavenging ◽

Reducing Power ◽

Total Phenolic ◽

Glycemic Response ◽

Gluten Free ◽

Antioxidant Power ◽

Bioactive Properties ◽

Anti Inflammatory

The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.

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Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

Journal of Functional Foods ◽

10.1016/j.jff.2018.01.015 ◽

2018 ◽

Vol 42 ◽

pp. 339-345 ◽

Cited By ~ 18

Author(s):

Camilly Fratelli ◽

Denise G. Muniz ◽

Fernanda G. Santos ◽

Vanessa D. Capriles

Keyword(s):

Bread Quality ◽

Glycemic Response ◽

Gluten Free

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Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2019.v54.01205 ◽

2019 ◽

Vol 54 ◽

Author(s):

Raquel Rainier Alves Soares ◽

Christiane Mileib Vasconcelos ◽

Mariane Verônica de Oliveira ◽

Valéria Paula Rodrigues Minim ◽

Valéria Aparecida Vieira Queiroz ◽

...

Keyword(s):

Human Health ◽

Resistant Starch ◽

Starch Digestibility ◽

Gluten Free ◽

In Vitro Starch Digestibility ◽

Sensory Acceptability ◽

Sensory Acceptance ◽

Sorghum Flour ◽

Slowly Digestible Starch

Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.

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Glycemic Index Values of Pasta Products: An Overview

Foods ◽

10.3390/foods10112541 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2541

Author(s):

Giuseppe Di Pede ◽

Rossella Dodi ◽

Cecilia Scarpa ◽

Furio Brighenti ◽

Margherita Dall’Asta ◽

...

Keyword(s):

Durum Wheat ◽

Glycemic Index ◽

Nutritional Value ◽

High Variability ◽

Glycemic Response ◽

Gluten Free ◽

Processing Technologies ◽

Whole Wheat ◽

Low Glycemic Index

Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were included in this survey. A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52); category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.

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Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies

Food & Function ◽

10.1039/c5fo01264c ◽

2016 ◽

Vol 7 (3) ◽

pp. 1266-1272 ◽

Cited By ~ 19

Author(s):

V. D. Capriles ◽

J. A. G. Arêas

Keyword(s):

In Vitro Studies ◽

Glycemic Response ◽

Gluten Free ◽

Free Products

This article aims to discuss the current approaches used to reduce the postprandial glycemic response (GR) of starchy gluten-free products (GFP) and to provide some further prospects.

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