Postprandial Glycaemic and Insulinaemic Responses after Consumption of Activated Wheat and Triticale Grain Flakes

Meija, Laila; Havensone, Guna; Lejnieks, Aivars

doi:10.1155/2019/6594896

Cited by 7 publications

(6 citation statements)

References 28 publications

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“…b-glucans have a strong bifidogenic effect, contribute to the prevention of intestinal diseases, probably strengthening of the immune system, favourable modulating of the gut microbiome, and reinforcing of the intestinal barrier (Martínez-Subirà et al, 2020). Hull-less barley grain has the ability to lower the glycaemic index, which is favourable for diabetic patients (Jenkins et al, 2002;Meija et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

Dancīte¹,

Zagorska

Ķince³

et al. 2021

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Nowadays consumers are looking for new food products with added nutritional value. Therefore, producers and scientists develop new recipes and technologies with the aim to enrich products with fibres, vitamins, and probiotics. Since naked barley contains high concentration of soluble dietary fibre, including β-glucans, which have stabilising properties, it has a good potential for fermented dairy food development. The goal of the current study was to assess the application of hull-less barley grain ‘Kornelija’ for development of fibre-enriched yogurt. Milk was fermented with freeze-dried starter (Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus) by adding flour of ungerminated, 24 and 36 hours germinated barley grain (amount 2%, 3%, 4%) at 41 ± 1 oC up to pH 4.7 ± 1.0. pH of samples during fermentation, the colony forming units of lactic acid bacteria, viscosity, and concentration of fibres were determined. Results of the current study showed that flour from ungerminated, and 24 and 36 hours germinated barley grain, fortified yogurt with dietary fibre (from 0.89 to 1.77 g·100 kcal−1), promoted growth of lactic acid bacteria in the product, increased the viscosity and shortened fermentation time, but the significance of effects depended on the amount and type of added flour.

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Section: Introductionmentioning

confidence: 99%

Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

Dancīte¹,

Zagorska

Ķince³

et al. 2021

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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“…In total, the meta-analysis involved fifty-seven articles, as exhibited in Figure 1 . According to the Cochrane Collaboration tool, eleven trials [ 6 , 24 , 29 , 32 , 33 , 37 , 38 , 42 , 48 , 51 , 54 ] were categorized as being at a low risk of bias, while forty-four were categorized as unclear [ 17 , 19 , 20 , 21 , 22 , 23 , 25 , 27 , 28 , 30 , 31 , 34 , 35 , 36 , 39 , 40 , 41 , 43 , 44 , 45 , 46 , 47 , 49 , 50 , 52 , 53 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 ], and two were categorized as being at a high risk of bias [ 18 , 26 ]. Details about the risk of bias are supplied in Figure 2 and Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

“…The study design used in this research was the completely randomized design. Among fifty-seven included studies, forty-eight were selected for discussion of the relationship between chemical properties and GI value [ 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 ]. The remaining studies were used for the selection of low-GI carbohydrate-based foods [ 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 ].…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

Afandi

Wijaya

Faridah

et al. 2021

Foods

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The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): −2.52, 95% confidence interval (95%CI): −3.29 to −1.75, p (p-value) < 0.001; SMD: −0.72, 95%CI: −1.26 to −0.17, p = 0.005), while the lowest-GI crop type was legumes. Subgroup analysis restricted to the crop species with significant low GI found two crops, i.e., sorghum (SMD: −0.69, 95%CI: −2.33 to 0.96, p < 0.001) and red kidney bean (SMD: −0.39, 95%CI: −2.37 to 1.59, p = 0.001). Meta-analysis from in vivo studies revealed that the two significant factors responsible for the GI of starchy foods were flavonoid and phenolic content (respectively, SMD: −0.67, 95%CI: −0.87 to −0.47, p < 0.001; SMD: −0.63, 95%CI: −1.15 to −0.11, p = 0.009), while the lowest-GI crop type was fruit (banana). In conclusion, resistant starch and phenolic content may have a desirable impact on the GI of starchy food, while sorghum and red kidney bean are found to have low GI.

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“…Moreover, the GI value obtained is also applied in the calculation of glycemic load. This is estimated as a number indicating the carbohydrate content in one portion of food due to carbohydrate consumptions [7]. The present paper is a continuation of previous studies, featuring an immense focus on the additions to MFFs, capable of reducing the GI values.…”

Section: Introductionmentioning

confidence: 84%

Revealing Glycemic Index Properties of Flakes from Composite Flour (Mangrove Fruit: Porang and Mocaf Flour)

Jariyah¹,

Sarofa²,

Winarti³

et al. 2022

International Journal on Advanced Science, Engineering and Information Technology

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Foods with a low glycemic index are a good choice for diabetics, including flakes created from mangrove fruit flour (pedada and lindur), porang as well as mocaf flour. These products contain dietary fiber and bioactive compounds and are thus suitable for lowglycemic functional foods. Therefore, this study aims to determine the glycemic index of various flour mixtures' flakes products, using a one-factor completely randomized design. Therefore, ten formulations were created with mangrove fruit flour: porang or mocaf flour ratio of (0:100, 10:90, and 20:80). The yields were then analyzed for proximate and organoleptic characteristics, while the glycemic index was measured in vivo with 22 subjects. Subsequently, blood samples were collected from the fingers of the subjects, followed by the assessment and comparison of blood glucose with a pure glucose curve to obtain the glycemic index. Furthermore, the glycemic load was calculated by multiplying the value derived with available carbohydrates. This study showed that the flakes produced from the combination of PFF and LFF with mocaf flour indicated lower GI values compared to the control (100% mocaf flour), namely at 40.96-48.27 with GL 9.83-11.96. The best treatments were obtained in flake product P20R80, characterized by the lowest glycemic index and glycemic load of 34.42 and 8.36, respectively. Meanwhile, the highest values were obtained in MFF0M100, at 51.02 and 12.72, correspondingly. The results indicate the inclusion of these flake products in the low glycemic index category.

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Postprandial Glycaemic and Insulinaemic Responses after Consumption of Activated Wheat and Triticale Grain Flakes

Cited by 7 publications

References 28 publications

Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

Revealing Glycemic Index Properties of Flakes from Composite Flour (Mangrove Fruit: Porang and Mocaf Flour)

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