Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat

Maize has poor nutritional value due to deficiency of two essential amino acids - tryptophan and lysine. Although recessive opaque2 (o2) mutation significantly increases their content in the endosperm, incorporation of opaque2 into high yielding cultivars was not commercially successful, because of its numerous agronomic and processing problems due to soft endosperm. Quality protein maize - QPM has lately been introduced as opaque2 maize with improved endosperm hardness and improved agronomic traits, but mostly within tropical and subtropical germplasm. The ongoing breeding project at MRI includes improvement of MRI opaque2 lines and conversion of standard lines to QPM germplasm. The main selection steps in QPM breeding involve assessing kernel modifications and tryptophan level in each generation. Herein, we present the results of the analysis for these traits on F3 and BC1F1 generations of QPM x opaque2, opaque2 x QPM and standard lines x QPM crosses. The results showed that the majority the genotypes had kernel types 2 and 3 (good modifications). The whole grain tryptophan content in F3 and BC1F1 genotypes of crosses between QPM and opaque2 germplasm was at the quality protein level, with a few exceptions. All BC1F1 genotypes of standard lines x QPM had tryptophan content in the range of normal maize, while majority of F3 genotypes had tryptophan content at level of QPM. The progeny (with increased tryptophan levels) of QPM and opaque2 crosses had significantly higher tryptophan content compared to the progeny of crosses between standard and QPM lines - 0.098 to 0.114 and 0.080, respectively. All genotypes that had poorly modified kernels and/or low tryptophan content will be discarded from further breeding.

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Changes in Glycemic Index in Quality Protein Maize Based Flour Before and After Processing Under In Vitro Condition

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2018.711.298 ◽

2018 ◽

Vol 7 (11) ◽

pp. 2613-2621

Author(s):

Saloni Chauhan ◽

Usha Singh

Keyword(s):

Glycemic Index ◽

Quality Protein Maize ◽

Before And After

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Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)

Czech Journal of Food Sciences ◽

10.17221/393/2010-cjfs ◽

2012 ◽

Vol 30 (No. 2) ◽

pp. 118-125 ◽

Cited By ~ 22

Author(s):

R. Rendón-Villalobos ◽

A. Ortíz-Sánchez ◽

J. Solorza-Feria ◽

C.A. Trujillo-Hernández

Keyword(s):

Glycemic Index ◽

Dietary Fibre ◽

Food Product ◽

Hydrolysis Rate ◽

Seed Flour ◽

Chia Seed ◽

Composite Flours ◽

Total Dietary Fibre ◽

Salvia Hispanica L ◽

Sensorial Evaluation

Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well as starch digestibility of the tortillas were evaluated. Nutritionally, all chia tortillas had significantly higher levels (P < 0.001) of protein, lipids, and total dietary fibre than the control. The reduced enzymatic starch hydrolysis rate and predicted glycemic index recorded for the chia seed-added tortilla indicated slow digestion features. Sensory evaluation did not show significant (P > 0.05) differences in the attributes among tortillas. Owing to the increase in the total dietary fibre, lower digestion, and predicted glycemic index values, chia seed-added tortilla can be considered as a nutraceutical food. Therefore, the newly developed tortilla supplemented with chia seed flour could represent a valuable staple in improving the nutritional value of the original food product.  

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Relation of Dietary Glycemic Index, Glycemic Load, and Fiber and Whole-Grain Intakes During Puberty to the Concurrent Development of Percent Body Fat and Body Mass Index

American Journal of Epidemiology ◽

10.1093/aje/kwn375 ◽

2009 ◽

Vol 169 (6) ◽

pp. 667-677 ◽

Cited By ~ 50

Author(s):

G. Cheng ◽

N. Karaolis-Danckert ◽

L. Libuda ◽

K. Bolzenius ◽

T. Remer ◽

...

Keyword(s):

Body Mass Index ◽

Body Mass ◽

Body Fat ◽

Glycemic Index ◽

Glycemic Load ◽

Percent Body Fat ◽

Whole Grain ◽

Concurrent Development ◽

Dietary Glycemic Index

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Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Foods ◽

10.3390/foods10061304 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1304

Author(s):

Kailong Zhang ◽

Rui Dong ◽

Xinzhong Hu ◽

Changzhong Ren ◽

Yuwei Li

Keyword(s):

Glycemic Index ◽

Food Processing ◽

Chemical Constituents ◽

Cereal Crops ◽

Glycemic Response ◽

Whole Grain ◽

Glucose Levels ◽

Blood Glucose Levels ◽

Glycemic Indices ◽

Processing Techniques

The desire for foods with lower glycemic indices has led to the exploration of functional ingredients and novel food processing techniques. The glycemic index (GI) is a well-recognized tool to assess the capacity of foods to raise blood glucose levels. Among cereal crops, oats have shown the greatest promise for mitigating glycemic response. This review evaluated decades of research on the effects of oat components on the GI level of oat-based foods with specific emphasis on oat starch, β-glucans, proteins, and phenolics. The effects of commonly used processing techniques in oats on GI level, including heating, cooling, and germination were also discussed. In addition, the GI of oat-based foods in various physical formats such as whole grain, flakes, and flour was systematically summarized. The aim of this review was to synthesize knowledge of the field and to provide a deeper understanding of how the chemical composition and processing of oats affect GI, thereby further benefiting the development of low-GI oat foods.

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