Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems

Yong, Luo; Chan, Cherrine; García, Claudia; Sopade, P. A.

doi:10.1016/j.carbpol.2010.11.020

Cited by 20 publications

(13 citation statements)

References 43 publications

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“…Multiple authors (Yong et al 2011;Simons et al 2012) have reported a high degree of starch hydrolysis with extrusion processing, which agrees with the result of the granola bar samples. The granola bar is made with extruded puffs, which may have affected the result.…”

Section: Resultssupporting

confidence: 82%

Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐Based Products: Use of In Vitro Screening and In Vivo Methodologies

Fujiwara¹,

Hall

Jenkins

2017

Cereal Chem

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Cereal Chem. 94(1):110-116Pulse ingredients (pea and lentil flour, pea protein, and pea fiber) were incorporated into 94 different food products. Products included pastas, breads, crackers, extruded snacks, cookies, cereal bars, and muffins. Products were screened for estimated glycemic index using an in vitro method. Based on the screening results, five products (pasta, bread, cracker, granola bar, and cookie) were selected for in vivo glycemic index (GI) testing. For each control (containing 100% wheat flour), a pulse variant (containing up to 50% pulse ingredients) was developed. Ten healthy subjects consumed each test meal in addition to three control white bread meals on separate days during the in vivo GI testing. GI values of the control and pulse variant meals were 61.3 ± 5.1 versus 54.6 ± 7.6 (pasta), 61.4 ± 5.6 versus 53.4 ± 4.7 (focaccia bread), 46.0 ± 4.2 versus 41.5 ± 3.1 (cracker), 35.4 ± 3.6 versus 34.8 ± 5.0 (granola bar), and 41.6 ± 3.8 versus 37.6 ± 3.0 (cookie). The difference did not reach statistical significance (P > 0.05). Mean GI difference between control and pulse variant was 4.8 ± 2.6, with all pulse variants falling into the low GI category. Palatability scores showed no statistically significant difference (P > 0.05) between the control and pulse variant. The data support substituting wheat flour with pulse ingredients to reduce the GI value without changing palatability of the products.

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Section: Resultssupporting

confidence: 82%

Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐Based Products: Use of In Vitro Screening and In Vivo Methodologies

Fujiwara¹,

Hall

Jenkins

2017

Cereal Chem

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“…, 1997) the area under its digestogram by the area under the digestogram of a fresh white bread, which was calculated to be about 13 000 min g per 100 g dry starch from 0–240 min. (Yong et al. , 2010).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products

Srikaeo

Mingyai

Sopade

2011

Int J of Food Sci Tech

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Unripe banana, edible canna and taro flours, which have been reported to contain significant amounts of fibre, were investigated for their physicochemical properties, resistant starch (RS) content and in vitro starch digestibility, and compared with commercial high-fibre-modified starches from corn and tapioca. Differential scanning calorimetry showed a single endothermic peak located around 70-83°C for the samples except the modified starches, which exhibited no transition enthalpy. The samples showed different pasting behaviours in the Rapid Visco-Analyser (RVA) ranging from full to restricted swelling. The RS content varied from 1-26 g per 100 g dry sample, and the estimated glycaemic indices (GIs) of the samples were from 67% to 99%. Generally, samples with high RS were low in GI values. The starches produced acceptable rice noodles but with reduced rate of starch digestion and GI. The effects of the unripe banana, edible canna and taro flours on starch digestibility were either comparable or better than the commercial modified starches. These flours can substitute commercial modified starches to lower GIs of noodles and identical foods.

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“…Sopade and co-workers (Mahasukhonthachat et al, 2010a,b;Liu and Sopade, 2011;Yong et al, 2011;Waramboi et al, 2012) used a modified first-order kinetic model to describe starch digestograms (Eq. (4)).…”

Section: Theoretical Considerationsmentioning

confidence: 99%

“…Possibly because of structural and/or molecular reasons, exogenous proteins generally aid starch digestion (Amaya-Llano et al, 2007;Sopade and Gidley, 2009;Yong et al, 2011). However, endogenous proteins can be detrimental to starch digestion, particularly in the presence of pronounced starch-protein interactions as reported, for example, in sorghum and pasta (Kim et al, 2008;Mahasukhonthachat et al, 2010a).…”

Section: Introductionmentioning

confidence: 96%

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

Tinus

Damour

Riel

et al. 2012

Journal of Food Engineering

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113

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Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems

Cited by 20 publications

References 43 publications

Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐Based Products: Use of In Vitro Screening and In Vivo Methodologies

Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐Based Products: Use of In Vitro Screening and In Vivo Methodologies

Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

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