Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Delamare, Gael Y.F., Butterworth, Peter J., Ellis, Peter R., Hill, Sandra, Warren, Frederick J., Edwards, Cathrina H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
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
_version_ 1783502091079122944
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
work_keys_str_mv AT delamaregaelyf incorporationofanovelleguminousingredientintosavourybiscuitsreducestheirstarchdigestibilityimplicationsforloweringtheglycaemicindexofcerealproducts
AT butterworthpeterj incorporationofanovelleguminousingredientintosavourybiscuitsreducestheirstarchdigestibilityimplicationsforloweringtheglycaemicindexofcerealproducts
AT ellispeterr incorporationofanovelleguminousingredientintosavourybiscuitsreducestheirstarchdigestibilityimplicationsforloweringtheglycaemicindexofcerealproducts
AT hillsandra incorporationofanovelleguminousingredientintosavourybiscuitsreducestheirstarchdigestibilityimplicationsforloweringtheglycaemicindexofcerealproducts
AT warrenfrederickj incorporationofanovelleguminousingredientintosavourybiscuitsreducestheirstarchdigestibilityimplicationsforloweringtheglycaemicindexofcerealproducts
AT edwardscathrinah incorporationofanovelleguminousingredientintosavourybiscuitsreducestheirstarchdigestibilityimplicationsforloweringtheglycaemicindexofcerealproducts