Gluten-free Products with Non-traditional Ingredients Favorably Impact Postprandial Glycemia in Healthy Adults (P08-082-19)

Abstract Objectives Postprandial glycemia is an important contributor to hemoglobin A1c (HbA1c) concentrations in healthy individuals and those diagnosed with pre-diabetes. It is also an independent risk factor for cardiovascular disease and is linked to obesity and certain cancers. Hence, dietary strategies to minimize postprandial glycemia should be identified. Grain products are common dietary glucose sources, and white bread consumption has been linked to risk for type 2 diabetes. The popularity of gluten-free products has risen dramatically in recent years; yet some research suggests that gluten-free products have a higher glycemic response compared to traditional products, which can have adverse consequences for consumers with hyperglycemia. In these trials, the gluten-free product ingredients were grain-based flours. Products made from non-traditional, non-grain ingredients may produce more favorable glycemic responses. Methods Utilizing a Latin squares, crossover study design, we conducted two separate trials to examine the 2-h postprandial glycemic responses to (a) gluten-free nutrition bars and (b) gluten-free breads in comparison to the traditional products in healthy adults (19–35 y; 19–36 kg/m2). The novel, substitute ingredients for the gluten-free products were dates for the nutrition bar and a mix of potato, fava bean, garbanzo bean, teff, corn, chia seed, flax seeds or a mix of brown rice flour, tapioca flour, whole grain sorghum flour for the breads. Results Gluten-free nutrition bar consumption was associated with a 52% reduction in the 2-h glycemic response in comparison to the traditional bar (iAUC: 39.0 ± 6.0 and 82.0 ± 18.0 mg min/dL; P = 0.013). Gluten-free bread (bean and seed based ingredients) was associated with a 23% reduction in the 2-h glycemic response in comparison to wheat bread (iAUC: 112.4 ± 15.7 and 145.3 ± 20.0 mg min/dL; P = 0.004). However, the 2-h glycemic response to the grain-based gluten-free bread product did not differ from wheat bread. Conclusions The data suggest that the substitute ingredients used in gluten-free products influence the glycemic response to ingestion. Funding Sources Graduate Education Research and Support Program of the Graduate and Professional Student Association of Arizona State University.

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Whole Grain Gluten-Free Vegetable Savory Snacks

Journal of Food Research ◽

10.5539/jfr.v3n5p1 ◽

2014 ◽

Vol 3 (5) ◽

pp. 1

Author(s):

Talwinder S. Kahlon ◽

Roberto J. Avena-Bustillos ◽

Mei-Chin M. Chiu ◽

Marlene B. Hidalgo

Keyword(s):

Guar Gum ◽

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Whole Grain ◽

Sorghum Flour ◽

Fresh Vegetables ◽

Low Salt ◽

Brown Rice Flour ◽

Tapioca Flour

<p>Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ? 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.</p>

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Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

International Journal of Food Science ◽

10.1155/2018/7120327 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Dayanne Vigo Miranda ◽

Meliza Lindsay Rojas ◽

Sandra Pagador ◽

Leslie Lescano ◽

Jesús Sanchez-Gonzalez ◽

...

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Whole Grains ◽

Gluten Free ◽

Nutritional Properties ◽

Free Products ◽

Cactus Pear ◽

A Value ◽

Brown Rice Flour ◽

Amaranth Flour

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. The sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. The fat content decreased as the substitution percentage increased. The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content. Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.

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Comparative evaluation of whole grains flour chemical composition of grain sorghum (Sorghum bicolor) and chia (Salvia hispanica)

Agrobìologìâ ◽

10.33245/2310-9270-2020-161-2-168-177 ◽

2020 ◽

pp. 168-177

Author(s):

S. Tretiakova ◽

V. Voitovska ◽

Y. Yevchuk ◽

L. Kononenko

Keyword(s):

Celiac Disease ◽

Chemical Composition ◽

Raw Materials ◽

Chemical Constituents ◽

Grain Sorghum ◽

Gluten Free ◽

Whole Grain ◽

Free Products ◽

Salvia Hispanica ◽

Sorghum Flour

The article highlights a complex of studies and a comparative assessment of flour of various varieties and hybrids of chia and sorghum. It was found that, in terms of their chemical composition, these crops are advisable to use as raw materials for the production of gluten free products. To live a full life, people with celiac disease must constantly consume gluten-free foods. Rice, buckwheat, millet, corn are considered safe, and amaranth, quinoa, sago, Setaria italica, sorghum are also less common in Ukraine. To obtain high-quality gluten-free products, it is important to choose the right raw materials and their ratio in chemical composition. Therefore, it is advisable to study and compare the chemical composition of sorghum and chia flour. The aim of the research was to study and compare the chemical composition of whole grain sorghum flour versus chia for use in the food industry as a source of gluten-free nutrition. The experimental part of the work was carried out during 2017–2019 in the hybrids of grain sorghum of Ukrainian (Lan 59), French (Targga) and American (Prime) selection and Spanish sage (chia) (Salvia hispanica) varieties: Salba, Tzotzol, Iztac. Whole grain sorghum and chia flours were obtained from their grains and various chemical constituents were determined. Comparative analysis of the chemical composition of sorghum and chia flour allows us to note that, on average, the protein content in sorghum was in the range from 9.53 to 10.6 g, in chia varieties from 14.98 to 16.52 g, which is on average five, 8 g more. The data on the determination of fats show that in the hybrid of sorghum of Ukrainian selection, this indicator was 2.8 g, French 1.24 g, and American – 3.3 g, as for chia, this indicator is much higher and varies by varieties from 30, 12 to 30.71 g. Starch is the main component of flour and in sorghum; its mass fraction is more in the Prime hybrid 63.7 g, Lan 59 – 63.1 g and the smallest amount in Targga – 62.7 g. It has been determined that grain sorghum and chia flour has a high content of B vitamins, which act as coenzymes of a number of metabolic processes. In addition to the vitamins listed above, sorghum flour contains vitamins B9, B5, B6 as well. Chia varieties have high levels of micro- and microelements. Key words: flour, vitamins, microelements, proteins, fats, carbohydrates, celiac disease, sorghum, chia.

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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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Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

Appetite ◽

10.1016/j.appet.2009.10.003 ◽

2010 ◽

Vol 54 (1) ◽

pp. 163-169 ◽

Cited By ~ 67

Author(s):

Mette Kristensen ◽

Morten G. Jensen ◽

Giancarlo Riboldi ◽

Michela Petronio ◽

Susanne Bügel ◽

...

Keyword(s):

Energy Intake ◽

Healthy Adults ◽

Wheat Bread ◽

Postprandial Glycemia ◽

Ad Libitum

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Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽

10.26656/fr.2017.3(3).228 ◽

2018 ◽

Vol 3 (3) ◽

pp. 199-207 ◽

Cited By ~ 2

Author(s):

I.F. Bolarinwa ◽

P.T. Lim ◽

Kharidah Muhammad

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Germinated Brown Rice ◽

Brown Rice Flour

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Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

Malaysian Journal of Halal Research Journal ◽

10.2478/mjhr-2021-0008 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Md. Abdul Wazed ◽

Md. Rakibul Islam

Keyword(s):

Celiac Disease ◽

Wheat Flour ◽

Rice Flour ◽

Gluten Free ◽

Free Products ◽

Promising Alternative ◽

Significance Level ◽

Physical Chemical ◽

Physico Chemical ◽

Histological Improvement

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

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IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS

Food Science and Technology ◽

10.15673/fst.v14i4.1897 ◽

2020 ◽

Vol 14 (4) ◽

Author(s):

O. Shapovalenko ◽

O. Pavliuchenko ◽

Y. Furmanova ◽

L. Sharan ◽

O. Kuzmin

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Brown Rice ◽

Rice Flour ◽

Quality Parameters ◽

Gluten Free ◽

Brown Colour ◽

Sodium Magnesium ◽

Brown Rice Flour ◽

Rice Flours

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.

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