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Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaem...
Autores principales: | , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857412/ https://www.ncbi.nlm.nih.gov/pubmed/36673410 http://dx.doi.org/10.3390/foods12020319 |
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author | Di Rosa, Claudia De Arcangelis, Elisa Vitelli, Virginia Crucillà, Salvatore Angelicola, Martina Trivisonno, Maria Carmela Sestili, Francesco Blasi, Emanuele Cicatiello, Clara Lafiandra, Domenico Masci, Stefania Messia, Maria Cristina De Gara, Laura Marconi, Emanuele Khazrai, Yeganeh Manon |
author_facet | Di Rosa, Claudia De Arcangelis, Elisa Vitelli, Virginia Crucillà, Salvatore Angelicola, Martina Trivisonno, Maria Carmela Sestili, Francesco Blasi, Emanuele Cicatiello, Clara Lafiandra, Domenico Masci, Stefania Messia, Maria Cristina De Gara, Laura Marconi, Emanuele Khazrai, Yeganeh Manon |
author_sort | Di Rosa, Claudia |
collection | PubMed |
description | Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaemic response. The present work aims to investigate the GI of HA bakery products (biscuits, taralli and bread) compared to products obtained from conventional flour. Ten healthy volunteers were enrolled and their capillary blood glucose was measured every 15 min for 2 h after the consumption of HA and control products containing 50 g of available carbohydrates. On average, in the three bakery products, the amount of total starch replaced by RS was equal to 12%. HA biscuits and HA bread showed significantly lower GI than their control counterparts (p = 0.0116 and p = 0.011, respectively) and better glycaemic control. From the survey to assess liking and willingness to pay on HA snacks, HA packages received an average premium of €0.66 compared to control products. Although HA flour results in lower GI in both biscuits and bread, further studies are needed to evaluate the correct composition of HA products to have beneficial effects on post-prandial glycaemia. |
format | Online Article Text |
id | pubmed-9857412 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98574122023-01-21 Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers Di Rosa, Claudia De Arcangelis, Elisa Vitelli, Virginia Crucillà, Salvatore Angelicola, Martina Trivisonno, Maria Carmela Sestili, Francesco Blasi, Emanuele Cicatiello, Clara Lafiandra, Domenico Masci, Stefania Messia, Maria Cristina De Gara, Laura Marconi, Emanuele Khazrai, Yeganeh Manon Foods Article Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaemic response. The present work aims to investigate the GI of HA bakery products (biscuits, taralli and bread) compared to products obtained from conventional flour. Ten healthy volunteers were enrolled and their capillary blood glucose was measured every 15 min for 2 h after the consumption of HA and control products containing 50 g of available carbohydrates. On average, in the three bakery products, the amount of total starch replaced by RS was equal to 12%. HA biscuits and HA bread showed significantly lower GI than their control counterparts (p = 0.0116 and p = 0.011, respectively) and better glycaemic control. From the survey to assess liking and willingness to pay on HA snacks, HA packages received an average premium of €0.66 compared to control products. Although HA flour results in lower GI in both biscuits and bread, further studies are needed to evaluate the correct composition of HA products to have beneficial effects on post-prandial glycaemia. MDPI 2023-01-09 /pmc/articles/PMC9857412/ /pubmed/36673410 http://dx.doi.org/10.3390/foods12020319 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Di Rosa, Claudia De Arcangelis, Elisa Vitelli, Virginia Crucillà, Salvatore Angelicola, Martina Trivisonno, Maria Carmela Sestili, Francesco Blasi, Emanuele Cicatiello, Clara Lafiandra, Domenico Masci, Stefania Messia, Maria Cristina De Gara, Laura Marconi, Emanuele Khazrai, Yeganeh Manon Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers |
title | Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers |
title_full | Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers |
title_fullStr | Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers |
title_full_unstemmed | Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers |
title_short | Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers |
title_sort | effect of three bakery products formulated with high-amylose wheat flour on post-prandial glycaemia in healthy volunteers |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857412/ https://www.ncbi.nlm.nih.gov/pubmed/36673410 http://dx.doi.org/10.3390/foods12020319 |
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