Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products
Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products
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DOI：
10.1016/j.fochx.2020.100078
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发表时间：
2020-03-30
期刊：
影响因子：
6.1
通讯作者：
Edwards, Cathrina H.
中科院分区：
文献类型：
--
作者：
Delamare, Gael Y. F.;Butterworth, Peter J.;Edwards, Cathrina H.
许多碳水化合物食物含有淀粉，可以快速消化，并引起高血糖指数。最近开发了一种富含1型抗性淀粉（RS 1）的豆类成分（PulseON（R））;然而，当加工成食品时，其作为功能性成分的潜力需要评估。PulseON（R）用于在咸味饼干配方中替代0、25、50、75和100%的小麦粉。研究了饼干的体外淀粉消化动力学和原料的持水性能。PulseON（R）中的RS 1在饼干制作过程中似乎没有受到结构破坏。用PulseON（R）替代50%的小麦粉，饼干的淀粉水解指数降低了近60%。这似乎是由于成分对淀粉糊化的水可用性的影响。总的来说，这些研究结果突出了将饼干作为PulseON（R）的食品载体来增加消费者对豆类蛋白质、膳食纤维和潜在的低血糖淀粉的摄入量的潜力。
Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON (R)) 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 (R) 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 (R) did not appear to be structurally compromised during biscuit making. Replacing 50% wheat flour with PulseON (R) 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 (R) to increase consumer intakes of legume protein, dietary fibre, and potentially low glycaemic starch.