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Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products
Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant starch (RS1) was recently developed; however, its potential as a functional ingredient when processed into a food product required assessment. P...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7047182/ https://www.ncbi.nlm.nih.gov/pubmed/32140680 http://dx.doi.org/10.1016/j.fochx.2020.100078 |
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author | Delamare, Gael Y.F. Butterworth, Peter J. Ellis, Peter R. Hill, Sandra Warren, Frederick J. Edwards, Cathrina H. |
author_facet | Delamare, Gael Y.F. Butterworth, Peter J. Ellis, Peter R. Hill, Sandra Warren, Frederick J. Edwards, Cathrina H. |
author_sort | Delamare, Gael Y.F. |
collection | PubMed |
description | Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant starch (RS1) was recently developed; however, its potential as a functional ingredient when processed into a food product required assessment. PulseON® was used to replace 0, 25, 50, 75, and 100% of the wheat flour in a savoury biscuit recipe. In vitro starch digestion kinetics of biscuits and water-holding properties of ingredients were assessed. The RS1 in PulseON® did not appear to be structurally compromised during biscuit making. Replacing 50% wheat flour with PulseON® reduced the starch hydrolysis index of biscuits by nearly 60%. This seems to result from the ingredients’ impact on water availability for starch gelatinisation. Overall, these findings highlight the potential of using biscuits as a food vehicle for PulseON® to increase consumer intakes of legume protein, dietary fibre, and potentially low glycaemic starch. |
format | Online Article Text |
id | pubmed-7047182 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-70471822020-03-05 Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products Delamare, Gael Y.F. Butterworth, Peter J. Ellis, Peter R. Hill, Sandra Warren, Frederick J. Edwards, Cathrina H. Food Chem X Article Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant starch (RS1) was recently developed; however, its potential as a functional ingredient when processed into a food product required assessment. PulseON® was used to replace 0, 25, 50, 75, and 100% of the wheat flour in a savoury biscuit recipe. In vitro starch digestion kinetics of biscuits and water-holding properties of ingredients were assessed. The RS1 in PulseON® did not appear to be structurally compromised during biscuit making. Replacing 50% wheat flour with PulseON® reduced the starch hydrolysis index of biscuits by nearly 60%. This seems to result from the ingredients’ impact on water availability for starch gelatinisation. Overall, these findings highlight the potential of using biscuits as a food vehicle for PulseON® to increase consumer intakes of legume protein, dietary fibre, and potentially low glycaemic starch. Elsevier 2020-02-07 /pmc/articles/PMC7047182/ /pubmed/32140680 http://dx.doi.org/10.1016/j.fochx.2020.100078 Text en © 2020 The Authors http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Article Delamare, Gael Y.F. Butterworth, Peter J. Ellis, Peter R. Hill, Sandra Warren, Frederick J. Edwards, Cathrina H. Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products |
title | Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products |
title_full | Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products |
title_fullStr | Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products |
title_full_unstemmed | Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products |
title_short | Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products |
title_sort | incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: implications for lowering the glycaemic index of cereal products |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7047182/ https://www.ncbi.nlm.nih.gov/pubmed/32140680 http://dx.doi.org/10.1016/j.fochx.2020.100078 |
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