Postprandial glycemic and circulating SCFA concentrations following okara- and biovalorized okara-containing biscuit consumption in middle-aged and older adults: a crossover randomized controlled trial

Lee, Delia Pei Shan; Gan, Alicia Xinli; Sutanto, Clarinda; Toh, Kate Qi Xuan; Khoo, Chin Meng; Kim, Jung Eun

doi:10.1039/d2fo00526c

Cited by 3 publications

(2 citation statements)

References 59 publications

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“…Nevertheless, a recent study found that there was no difference in PPGR among healthy subjects who consumed either 100 g of 40% autoclaved or RO fermented okara-substituted biscuits, which is also a dietary fibre-rich food by-product, compared to those who consumed 100 g of control biscuits [ 41 ]. The difference in findings may be caused by the different health conditions of the subjects involved in each study.…”

Section: Discussionmentioning

confidence: 99%

Impact of Brewers’ Spent Grain-Containing Biscuit on Postprandial Glycaemic Response in Individuals with Metabolic Syndrome: A Crossover Randomised Controlled Trial

Xu,

Leong,

Zhang

et al. 2024

Nutrients

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Brewers’ spent grain (BSG) is a fibre and protein-rich by-product of beer-brewing. Fermenting BSG with Rhizopus oligosporus can further increase its content of soluble fibre, protein and certain antioxidants. Since nutrients rich in BSG can improve postprandial glycaemic response, this study assessed the postprandial glucose response (PPGR) and postprandial insulin response (PPIR) controlling effect of consuming 30% wheat flour substituted biscuits with autoclaved BSG (ABSG) or fermented BSG (FBSG) in individuals with metabolic syndrome (MetS). The effect on postprandial lipid panel, breath hydrogen (H2) and methane (CH4) concentration and subjective appetite response was also examined. Fifteen subjects with MetS participated in this crossover randomised controlled trial, and blood was collected at 9 time-points for 4 h after consumption of control biscuits (Control), ABSG and FBSG. A significant interaction effect was observed (Pinteraction = 0.013) for the glucose time-points concentration. At 180 min, the glucose concentration was lowered after the consumption of ABSG (p = 0.010) and FBSG (p = 0.012) compared to the Control. Moreover, the FBSG resulted in a significantly lower glucose incremental area under curve (iAUC) compared to the Control (p = 0.028). Insulin level was also lowered at 180 min after the ABSG (p = 0.010) and FBSG (p = 0.051) consumption compared to the Control. However, no difference was noted for postprandial lipid panel, breath H2 and CH4 concentration and subjective appetite response. In conclusion, the consumption of BSG-incorporated biscuits can attenuate PPGR, and fermented BSG incorporation conferred a further PPGR controlling benefit.

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Section: Discussionmentioning

confidence: 99%

Impact of Brewers’ Spent Grain-Containing Biscuit on Postprandial Glycaemic Response in Individuals with Metabolic Syndrome: A Crossover Randomised Controlled Trial

Xu,

Leong,

Zhang

et al. 2024

Nutrients

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“…Lee et al . (2022) conducted a study to evaluate the effects of consuming cookies containing dried soybean dregs and raw soybean dregs on postprandial glucose‐related outcomes and lipid‐related outcomes in middle‐aged and older adults. The findings of the study indicated that cookies enriched with soybean dregs or plain soybean dregs demonstrated a favourable impact on post‐meal insulin response, leading to a reduction in insulin levels following ingestion.…”

Section: Application For Foodmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

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SummarySoybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods.

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Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review

Egea

Sousa

Santos

et al. 2023

Food Bioprocess Technol

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Postprandial glycemic and circulating SCFA concentrations following okara- and biovalorized okara-containing biscuit consumption in middle-aged and older adults: a crossover randomized controlled trial

Abstract: Okara is a high-fiber food by-product that can be biotransformed with Rhizopus oligosporus to improve its nutrition and palatability. This research aims to assess postprandial changes in glycemic-related and lipid-related...

Cited by 3 publications

References 59 publications

Impact of Brewers’ Spent Grain-Containing Biscuit on Postprandial Glycaemic Response in Individuals with Metabolic Syndrome: A Crossover Randomised Controlled Trial

Impact of Brewers’ Spent Grain-Containing Biscuit on Postprandial Glycaemic Response in Individuals with Metabolic Syndrome: A Crossover Randomised Controlled Trial

New applications of soybean residues in food development

Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review

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