Functional Cereal Products in the Diet for Type 2 Diabetes Patients

Krawęcka, Ada; Sobota, Aldona; Sykut-Domańska, Emilia

doi:10.1155/2019/4012450

Cited by 15 publications

(17 citation statements)

References 71 publications

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“…Krawecka et al, also reported that Dietary fibre as a group of compounds comprising plant polysaccharides, oligosaccharides, lignins, fructans and β-glucans does not increase the level of glycaemia and also reported that cereal grains are rich mainly in the insoluble fraction of dietary fibre, and the greatest amount of fibres are found in wholegrain milled products and that higher consumption of such products is associated with reduction of the type 2 diabetes risk in subjects with glucose intolerance. They also indicated that the glyceamic response of bread appears to be lower after the incorporation of whole or cracked rye or barley grains [20].…”

Section: Results Of Functional Propertiesmentioning

confidence: 99%

Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour

Friday¹,

Barine²,

Monday³

et al. 2021

IJFSB

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The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0-30% levels of substitution to produce Gariresidue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough ("Eba") and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5-25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of "Eba".

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Section: Results Of Functional Propertiesmentioning

confidence: 99%

Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour

Friday¹,

Barine²,

Monday³

et al. 2021

IJFSB

View full text Add to dashboard Cite

show abstract

“…These acids absorbed by colonocytes through the portal vein entered the liver, where they regulated the metabolism of fatty acids and cholesterol. Propionic acid was of particular importance, as it inhibited the synthesis of fatty acids that reached the bloodstream and regulated adipocytokines (adipokines), i.e., proteins responsible for inter alia , glycemic homeostasis, and lipidemia [ 10 ].…”

Section: Resultsmentioning

confidence: 99%

“…There is still an upward trend in the incidence of type 2 diabetes and cardiovascular diseases [ 6 , 7 ]. An integral part of preventing these diseases is to increase dietary fiber intake [ 8 , 9 , 10 ]. Several studies have emphasized that high consumption of cereal-derived fiber is associated with a reduction in the risk of development of type 2 diabetes [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Krawęcka

Sobota

Sykut-Domańska

2020

Foods

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The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

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“…Extruded pasta produced with durum semolina is characterized by a low glycemic index. The unique structure of pasta, in which starch is tightly surrounded by a protein matrix, hinders the activity of amylolytic enzymes and thus slows down the dynamics of glucose release and reduces postprandial glycemia [6]. In addition, pasta is a food product that can be easily fortified with plant raw materials rich in phytochemicals with hypoglycemic, antioxidant, or hypocholesterolemic effects.…”

Section: Introductionmentioning

confidence: 99%

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

et al. 2021

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Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.

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Functional Cereal Products in the Diet for Type 2 Diabetes Patients

Cited by 15 publications

References 71 publications

Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour

Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

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