Details
| Original language | English |
|---|---|
| Pages (from-to) | 464-474 |
| Number of pages | 11 |
| Journal | Food & function |
| Volume | 7 |
| Issue number | 1 |
| Publication status | Published - Jan 2016 |
Abstract
A diet with a high glycemic index (GI) is associated with an elevated risk for obesity or type 2 diabetes. We investigated the GI of a newly-developed fiber enriched cookie and characterized the microstructure of ingredients used. In a study with 26 non-diabetic healthy volunteers it was shown that the fiber enriched cookie has a GI of 58.9 in relation to white bread as reference. Using a conversion factor of 1.4, the GI of the fiber enriched cookie in relation to a glucose-solution is 42.0 and can be classified as a low-GI food. Postprandial insulin concentration was significantly lower after consumption of fiber enriched cookies compared to white bread. Glucose release after in vitro digestion was significantly lower from fiber enriched cookies compared to other cookies tested. In addition to its high percentage of fiber, the cookies' low GI can be attributed to the limited gelatinization potential of the starch granules found in the ingredients used. Using confocal laser scanning microscopy it is shown that starch granule surface area of whole grain barley flour, spelt flour and oat flakes bears cluster-shaped protein-NSPS complexes that preferentially absorb water in conditions of water shortage and thereby prevent starch gelatinization.
Keywords
- Adolescent, Adult, Avena, Dietary Fiber/administration & dosage, Female, Flour, Food/classification, Food Analysis, Food, Fortified, Glycemic Index, Hordeum, Humans, Male, Middle Aged, Young Adult
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
Sustainable Development Goals
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In: Food & function, Vol. 7, No. 1, 01.2016, p. 464-474.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Glycemic index and microstructure analysis of a newly developed fiber enriched cookie
AU - Schuchardt, Jan Philipp
AU - Wonik, Jasmin
AU - Bindrich, Ute
AU - Heinemann, Michaela
AU - Kohrs, Heike
AU - Schneider, Inga
AU - Möller, Katharina
AU - Hahn, Andreas
N1 - Publisher Copyright: © The Royal Society of Chemistry 2016. Copyright: Copyright 2016 Elsevier B.V., All rights reserved.
PY - 2016/1
Y1 - 2016/1
N2 - A diet with a high glycemic index (GI) is associated with an elevated risk for obesity or type 2 diabetes. We investigated the GI of a newly-developed fiber enriched cookie and characterized the microstructure of ingredients used. In a study with 26 non-diabetic healthy volunteers it was shown that the fiber enriched cookie has a GI of 58.9 in relation to white bread as reference. Using a conversion factor of 1.4, the GI of the fiber enriched cookie in relation to a glucose-solution is 42.0 and can be classified as a low-GI food. Postprandial insulin concentration was significantly lower after consumption of fiber enriched cookies compared to white bread. Glucose release after in vitro digestion was significantly lower from fiber enriched cookies compared to other cookies tested. In addition to its high percentage of fiber, the cookies' low GI can be attributed to the limited gelatinization potential of the starch granules found in the ingredients used. Using confocal laser scanning microscopy it is shown that starch granule surface area of whole grain barley flour, spelt flour and oat flakes bears cluster-shaped protein-NSPS complexes that preferentially absorb water in conditions of water shortage and thereby prevent starch gelatinization.
AB - A diet with a high glycemic index (GI) is associated with an elevated risk for obesity or type 2 diabetes. We investigated the GI of a newly-developed fiber enriched cookie and characterized the microstructure of ingredients used. In a study with 26 non-diabetic healthy volunteers it was shown that the fiber enriched cookie has a GI of 58.9 in relation to white bread as reference. Using a conversion factor of 1.4, the GI of the fiber enriched cookie in relation to a glucose-solution is 42.0 and can be classified as a low-GI food. Postprandial insulin concentration was significantly lower after consumption of fiber enriched cookies compared to white bread. Glucose release after in vitro digestion was significantly lower from fiber enriched cookies compared to other cookies tested. In addition to its high percentage of fiber, the cookies' low GI can be attributed to the limited gelatinization potential of the starch granules found in the ingredients used. Using confocal laser scanning microscopy it is shown that starch granule surface area of whole grain barley flour, spelt flour and oat flakes bears cluster-shaped protein-NSPS complexes that preferentially absorb water in conditions of water shortage and thereby prevent starch gelatinization.
KW - Adolescent
KW - Adult
KW - Avena
KW - Dietary Fiber/administration & dosage
KW - Female
KW - Flour
KW - Food/classification
KW - Food Analysis
KW - Food, Fortified
KW - Glycemic Index
KW - Hordeum
KW - Humans
KW - Male
KW - Middle Aged
KW - Young Adult
UR - http://www.scopus.com/inward/record.url?scp=84956644472&partnerID=8YFLogxK
U2 - 10.1039/c5fo01137j
DO - 10.1039/c5fo01137j
M3 - Article
C2 - 26514289
VL - 7
SP - 464
EP - 474
JO - Food & function
JF - Food & function
SN - 2042-6496
IS - 1
ER -