scholarly journals EFFECT OF USING RESISTANT STARCH ON GLYCEMIC INDEX AND RHEOLOGICAL PROPERTIES OF MILKY PUDDING

2022 ◽  
Vol 52 (1) ◽  
pp. 1-6
Author(s):  
H. Bekiroglu ◽  
E. Komurlu ◽  
Nur Cebi ◽  
O. Sagdic
Keyword(s):  
Moisture Content ◽  
Rheological Properties ◽  
Glycemic Index ◽  
Sensory Analysis ◽  
Resistant Starch ◽  
Control Sample ◽  
Positive Effects ◽  
L Value ◽  
Index Value

In this study, resistant starch (RS)-enriched pudding production was performed in order to develop puddings with reduced glycemic index which could be consumed as functional milky dessert to cope with obesity and high blood sugar. Control sample without the resistant starch (RS) and three pudding samples with RS (1%, 2% and 3%) were prepared. Physical analyzes of the samples were performed, their sensory and rheological properties were examined and glycemic index analyzes were implemented in vitro conditions.  With the addition of RS, the moisture content of the puddings decreased and there was an increase in L* value. The rheological properties of pudding samples were evaluated using a rheometer. Results showed that, the viscosities of the RS added samples were lower when compared to to the control sample. The glycemic index value decreased with the increase in the RS content of puddings. Sensory analysis test was performed to a group consisting of 10 panelists. 3% RS sample was determined to be more favorable. Analyzes showed that RS caused positive effects on pudding moisture, brightness, rheology and glycemic index. As a result of this study, it was found that the sample containing 3% RS had acceptable and favorable properties.

scholarly journals Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 506
Author(s):  
Bernardo Romão ◽  
Ana Luísa Falcomer ◽  
Gabriela Palos ◽  
Sandra Cavalcante ◽  
Raquel Braz Assunção Botelho ◽  
...  
Keyword(s):  
Systematic Review ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Web Of Science ◽  
Meta Analysis ◽  
Gluten Free ◽  
Inclusion Criteria ◽  
Glycemic Profile

This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2–78.1%) of the samples presented high glycemic indexes, evidencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7–27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low heterogenicity between studies (I2 = 61% and <1% for both high and low GIs) and reinforced the proportion of high GIs. Lower GIs were found in formulations based on Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs’ GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.

scholarly journals In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

2016 ◽  
Vol 5 (2) ◽  
pp. 73 ◽  
Author(s):  
Kiin-Kabari David Barine ◽  
Giami Sunday Yorte
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Kinetic Constant ◽  
Bambara Groundnut ◽  
Starch Hydrolysis ◽  
Protein Concentrate ◽  
Significant Difference ◽  
Baked Products ◽  
Total Starch

<p>Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. ‘Amala’ and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and <em>in vitro</em> starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and ‘amala’ (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for ‘amala’ with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).</p>

scholarly journals Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

2020 ◽  
Vol 10 (3) ◽  
pp. 912
Author(s):  
Yunlong Li ◽  
Jing Lv ◽  
Lei Wang ◽  
Yingying Zhu ◽  
Ruiling Shen
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Comprehensive Evaluation ◽  
Protein Digestibility ◽  
Hydrolysis Rate ◽  
Sensory Acceptability ◽  
Steamed Bread ◽  
Sugar Levels

Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties. With the increase of DF content, the hardness of the steamed bread increased, the elasticity decreased significantly, and the sensory acceptability decreased. The results of digestion showed that the content of rapidly digested starch (RDS) and slowly digested starch (SDS) in MF steamed bread decreased with the increase of DF, while resistant starch (RS) increased. Meanwhile, the starch hydrolysis rate, hydrolysis index (HI), and glycemic index (GI) decreased significantly (p < 0.05), and protein digestibility decreased gradually. Comprehensive evaluation showed that the 2% DF sample had good sensory performance and medium GI, which is beneficial to the control of blood sugar levels. These good functional properties could meet the requirements of a healthy diet.

scholarly journals The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1549
Author(s):  
Elahe Azmoon ◽  
Farzad Saberi ◽  
Fatemeh Kouhsari ◽  
Mehdi Akbari ◽  
Marek Kieliszek ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Specific Volume ◽  
Oil Content ◽  
Soy Protein Isolate ◽  
Control Sample ◽  
Fat Replacer ◽  
Protein Mixture ◽  
Positive Effects ◽  
Volume Porosity

The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

scholarly journals Deep fried wheat chips added with potato peel flour—Effect on quality parameters

2021 ◽  
Vol 13 (1) ◽  
pp. 115-124
Author(s):  
Aysun Durmaz ◽  
Ferhat Yuksel
Keyword(s):  
Dietary Fiber ◽  
Lipid Content ◽  
Glycemic Index ◽  
Control Sample ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Maximum Hardness ◽  
Potato Peel ◽  
Total Dietary Fiber

The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57–27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7–1107.2 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 20%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.

scholarly journals Starch digestibility and predicted glycemic index of fried sweet potato cultivars

2012 ◽  
Vol 2 (7) ◽  
pp. 280 ◽  
Author(s):  
Amaka Odenigbo ◽  
Jamshid Rahimi ◽  
Michael Ngadi ◽  
Somaia Amer ◽  
Arif Mustafa
Keyword(s):  
Sweet Potato ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Ipomoea Batatas ◽  
French Fries ◽  
Starch Digestibility ◽  
Starch Digestion ◽  
Health Promoting ◽  
Total Starch

Background: Sweet potato (Ipomoea batatas L.) is a very rich source of starch. There is increased interest in starch digestibility and the prevention and management of metabolic diseases.Objective: The aim of this study was to evaluate the levels of starch fractions and predicted glycemic index of different cultivars of sweet potato.Material and Method: French fries produced from five cultivars of sweet potato (‘Ginseng Red’, ‘Beauregard’, ‘White Travis’, ‘Georgia Jet clone #2010’ and ‘Georgia Jet’) were used. The level of total starch (TS), resistant starch (RS), digestible starch (DS), and starch digestion index starch digestion index in the samples were evaluated. In vitro starch hydrolysis at 30, 90, and 120 min were determined enzymatically for calculation of rapidly digestible starch (RDS), predicted glycemic index (pGI) and slowly digestible starch (SDS) respectively. Results: The RS content in all samples had an inversely significant correlation with pGI (-0.52; P<0.05) while RDS had positive and significant influence on both pGI (r=0.55; P<0.05) and SDI (r= 0.94; P<0.01). ‘White Travis’ and ‘Ginseng Red’ had higher levels of beneficial starch fractions (RS and SDS) with low pGI and starch Index (SDI), despite their higher TS content. Generally, all the cultivars had products with low to moderate GI values. Conclusion: The glycemic index of these food products highlights the health promoting characteristics of sweet potato cultivars.Keywords: Sweet potato, Ipomoea batatas L, French fries, in vitro starch digestibility, glycemic index, resistant starch

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