The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants.
The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants.
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用细胞豆类粉代替小麦粉对淀粉生物含量，血糖反应和面包卷质量的影响：健康参与者的双盲随机对照试验。
DOI：
10.1016/j.foodhyd.2020.106565
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发表时间：
2021-05
影响因子：
10.7
通讯作者：
Edwards CH
中科院分区：
文献类型：
--
作者：
Bajka BH;Pinto AM;Ahn-Jarvis J;Ryden P;Perez-Moral N;van der Schoot A;Stocchi C;Bland C;Berry SE;Ellis PR;Edwards CH
全球肥胖症和2型糖尿病的增加引起了人们对调节主食的血糖影响的极大兴趣。小麦面包(白面包或全麦面包)是受欢迎的主食，但由于小麦淀粉高度可消化，因此具有高血糖指数。降低白面包的血糖效价是具有挑战性的，因为面包的制作条件大多有利于淀粉糊化。细胞豆类粉末是一种新的1型抗性淀粉来源，淀粉以完整的植物细胞壁的形式被膳食纤维包裹。这些细胞粉中的淀粉比传统豆类面粉中的淀粉更不容易糊化和消化。然而，豆类细胞对烘焙条件的弹性以及这种成分对血糖反应和产品质量的影响尚不清楚。我们的研究表明，鹰嘴豆粉中细胞壁纤维的完整性在烘焙过程中得到了保护，这导致当30%或60%(w/w)的小麦粉被完整的细胞粉取代时，体内对白面包卷(~50g有效碳水化合物和12g小麦蛋白)的升糖反应(IAUC120)降低了~40%。血糖反应显著降低，对面包质地、外观或适口性没有不良影响。淀粉消化率分析和显微镜检查证实了细胞完整性在减弱血糖反应方面的重要性。保持细胞完整性的替代加工方法是提供更健康的低血糖主食的一种新的、有希望的方法；我们预计这将改善糖尿病护理的饮食选择。完整细胞粉：一种新的豆类成分，可增加面包卷中的1型抗性淀粉。ICP降低了小麦面包卷的淀粉生物可及性和升糖反应。豆类经烘烤、消化后细胞完整性保持不变。含有ICP的小麦面包具有可接受的质量属性。
The global rise in obesity and type 2 diabetes has generated significant interest in regulating the glycaemic impact of staple foods. Wheat breads (white or wholemeal) are popular staples, but have a high-glycaemic index, due to the highly digestible wheat starch. Reducing the glycaemic potency of white bread is challenging because the bread-making conditions are mostly conducive to starch gelatinisation. Cellular legume powders are a new source of type 1 resistant starch, where the starch is encapsulated by dietary fibre in the form of intact plant cell walls. The starch in these cell powders is less susceptible to gelatinisation and digestion than starch in conventional legume flours. However, legume cell resilience to baking conditions and the effects of this ingredient on glycaemic responses and product quality are unknown. Here we show that the integrity of cell wall fibre in chickpea powder was preserved on baking and this led to a ~40% reduction in in vivo glycaemic responses (iAUC120) to white bread rolls (~50 g available carbohydrate and 12 g wheat protein per serving) when 30% or 60% (w/w) of the wheat flour was replaced with intact cell powder. Significant reductions in glycaemic responses were achieved without adverse effects on bread texture, appearance or palatability. Starch digestibility analysis and microscopy confirmed the importance of cell integrity in attenuating glycaemic responses. Alternative processing methods that preserve cell integrity are a new, promising way to provide healthier low glycaemic staple foods; we anticipate that this will improve dietary options for diabetes care. Intact cell powder (ICP): a new legume ingredient increased type 1 resistant starch in bread rolls. ICP lowered starch bioaccessibility and glycaemic response of wheat bread rolls. Legume cell integrity was retained after baking and digestion. Wheat breads incorporating ICP had acceptable quality attributes.
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DOI：
10.1017/s0007114516002610
发表时间：
2016-09
期刊：
The British journal of nutrition
影响因子：
--
作者：
Grundy MM;Edwards CH;Mackie AR;Gidley MJ;Butterworth PJ;Ellis PR
通讯作者：
Ellis PR
DOI：
10.1111/j.1467-789x.2012.01011.x
发表时间：
2012-10
期刊：
Obesity reviews : an official journal of the International Association for the Study of Obesity
影响因子：
--
作者：
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通讯作者：
Vinoy S
影响因子：
8.8
作者：
Edwards, Cathrina H.;Maillot, Marie;Warren, Frederick J.
通讯作者：
Warren, Frederick J.
影响因子：
6.1
作者：
Edwards, Cathrina H.;Cochetel, Noriane;Warren, Frederick J.
通讯作者：
Warren, Frederick J.
DOI：
10.1016/j.numecd.2015.05.005
发表时间：
2015-09-01
影响因子：
3.9
作者：
Augustin, L. S. A.;Kendall, C. W. C.;Poli, A.
通讯作者：
Poli, A.