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1 – 10 of 115Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Tashooq Bhat and Abdul Rouf
Low glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.
Abstract
Purpose
Low glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.
Design/methodology/approach
Baking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. The developed cookies were packed in metalized polyester pouches and stored under ambient conditions for a period of 90 days.
Findings
Width and bulk density of cookies increased significantly (p < 0.05) with an increase in baking temperature, while thickness, baking loss and yield decreased with an increase in baking temperature. Puffiness increased predominantly with the increase in the concentration of CMC. Design expert predicted baking temperature of 185° C, baking time of 22 min, and 0.8% concentration of CMC as desirable conditions for the development of gluten-free cookies from rice flour. Cookies developed after following optimized conditions recorded dietary fiber of 4.66%, resistant starch (RS) content of 7.20% and predicted glycemic index (pGI) of 44.60. RS, pGI, moisture, water activity, free fatty acids and peroxide value increased significantly, whereas hardness and overall acceptability decreased during storage.
RPractical implications
Gluten-free (GF) foods are in high demand globally due to the prevalence of celiac disease. Rice lacks gluten protein, and thus, can serve as a potential raw material for the development of GF cookies. In the present study, the ingredient modification and freezing interventions during baking were found to be crucial if the development of low GI gluten-free cookies having good RS content is targeted. Optimized GF cookies prepared via technological intervention and packed in metalized polyester were shelf stable for up to 3 months under ambient conditions. Furthermore, resistant starch content was enhanced while the predicted glycemic index was decreased during storage. Adoption of baking conditions and CMC level optimized in the present study can help to develop shelf-stable GF bakery products for people suffering from comorbidities like celiac disease and diabetes.
Originality/value
Resistant starch content was enhanced while predicted glycemic index was decreased during storage of gluten-free cookies prepared from high amylose rice flour. The developed cookies can be a complementary diet to people suffering from comorbidities like celiac disease and diabetes.
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Shonima Venugopal, Uma Iyer and Richa Sanghvi
Glycemic index (GI) is a physiological basis for ranking carbohydrate foods based on the blood glucose responses they produce after ingestion. Emblica officinalis (E. officinalis…
Abstract
Purpose
Glycemic index (GI) is a physiological basis for ranking carbohydrate foods based on the blood glucose responses they produce after ingestion. Emblica officinalis (E. officinalis) is a medicinal plant that purportedly has hypoglycaemic and hypolipidemic properties. This study aims to determine the glycemic and lipemic responses of freeze-dried E. officinalis powder-incorporated recipes.
Design/methodology/approach
Two sets of four equicarbohydrate (50 g) recipes (vegetable cutlet, handvo, muthiya and methi thepla) were developed, one without E. officinalis powder incorporation (standard) and one with E. officinalis powder incorporation at the 2 g level (test). After overnight fasting, 50 g glucose, standard and test recipes were administered to healthy adult volunteers at different instances (each 3–4 days apart) and blood glucose levels were measured using capillary sampling every 15 min for 2 h. The glycemic response and GI values were then calculated.
Findings
Among the standard recipes, lowest glycemic response was obtained by methi thepla (60.90 ± 15.54) and highest glycemic response by handvo (90.57 ± 33.88). Incorporation of E. officinalis powder brought about a non-significant reduction in the GI of methi thepla (p = 0.94), vegetable cutlet (p = 0.54), muthiya (p = 0.69) and handvo (p = 0.09). Maximum per cent reduction was for handvo, which shifted from the high to medium GI category. The lipemic response was lowest with muthiya, showing a fall in triacylglycerol (TG) levels (3.9%). E. officinalis powder incorporation in muthiya led to a further fall (7.8%) in TG levels.
Originality/value
Incorporation of freeze-dried E. officinalis powder in Indian recipes can bring about a reduction in the postprandial glycemic and lipemic responses.
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Hümeyra Çetin Babaoğlu, Sultan Arslan Tontul, Lokman Karaduman and Yakup Üzgü
The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.
Abstract
Purpose
The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.
Design/methodology/approach
In this study, muffin production was carried out with sourdough powder addition at the rate of 0, 15 and 30%. To obtain the sourdough powder, sourdough was fermented by using Lactobacillus fermentum, Lactococcus lactis (previously isolated from spontaneous sourdough) and Saccharomyces cerevisiae.
Findings
The specific volume, number of crumb pores and total pore area were not adversely affected by the addition of 15% or 30% sourdough powder (p > 0.05). The sourdough addition reduced the L* values of the muffin crust, while the b* value of the muffin crumb with 30% sourdough powder decreased compared to the control (p < 0.05). The addition of sourdough powder decreased eGI and RDS values and increased SDS content of samples (p < 0.05). In storage, the mould growth was observed in the control group and samples containing 15% sourdough powder on the 5th day, while the samples containing 30% sourdough powder were moulded on the 7th day. The sourdough powder increased the hardness and chewiness values of samples (p < 0.05), while it had no significant effect on springiness, cohesiveness and resilience (p > 0.05).
Originality/value
The sourdough powder provides a lower glycemic index and longer microbial shelf life that makes the product advantageous in consumer demand. This is the first time sourdough powder has been used to achieve this purpose.
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Driene Gomes Gonzaga, Rafaela Corrêa Pereira, Andressa Alvarenga Silva, Soraia Vilela Borges, João de Deus Souza Carneiro, Raimundo Vicente de Sousa and Michel Cardoso de Angelis-Pereira
The purpose of this research is to develop and characterize a sugar-free Brazilian mixed fruit jam, containing marolo, sweet passion fruit and soursop, enriched with polydextrose…
Abstract
Purpose
The purpose of this research is to develop and characterize a sugar-free Brazilian mixed fruit jam, containing marolo, sweet passion fruit and soursop, enriched with polydextrose and fructooligosaccharides (FOS), and evaluate in vivo the effect of consumption of this product.
Design/methodology/approach
In total, 48 male rats were divided into six groups and fed a AIN-93M rodent diet supplemented with 10% jam enriched with different proportions of FOS and polydextrose. The effects on glycemic response, mineral utilization and fecal and histological characteristics were evaluated.
Findings
The addition of the jams enriched with the fibers in different levels based on current legislation, in the diet of the rats, for 30 days, did not affect significantly (p = 0.05) parameters such as daily mean consumption (DMC) and daily weight gain (DWG), fecal weight, mineral absorption, glycemic responses and glycemic index of the diets and histological parameters. Moisture and ether extract contents of the stool, however, were positively affect by these ingredients. These parameters were significantly higher (p < 0.05) in groups treated with FOS and polydextrose.
Originality/value
The sugar-free Brazilian mixed fruit jam besides to increase availability and add value to exotic Brazilian fruits could be an alimentary source of interest. However, more specific studies, aimed at questioning and confirming the optimal doses of prebiotics to normal and dysglycemic individuals and with longer duration, are needed.
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Olufunmilola Olaitan Oladunmoye, Ogugua Charles Aworh, Beatrice Ade-Omowaye and Gloria Elemo
This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production.
Abstract
Purpose
This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production.
Design/methodology/approach
The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration levels of 45, 50 and 55 per cent and their interaction were studied.
Findings
As substitution of DWS with HQCS increased from 0 to 50 per cent at 45 per cent hydration, amylose content increased from 15.91 to 22.79 per cent. However, beyond 50 per cent substitution level, the amylose content dropped significantly to 20.10 per cent. Yet, this reduction did not affect the extrusion ability of the doughs. Analysis of variance revealed that changes observed in the dough properties were not significant (p > 0.05).
Research limitations/implications
Trial productions of cassava macaroni noodles under factory processing conditions need to be explored. Also, cooking trials and consumer acceptability studies need to be conducted to pave the way for adoption by manufacturers.
Practical implications
Dried noodle products enjoy widespread popularity because of their shelf life, lower glycaemic indices, simplicity of preparation and moderate costs. This study showed the potential of substituting DWS with HQCS with no adverse effect on the dough and macaroni noodle characteristics.
Social implications
The adoption of the process described in this study would result in increased utilization of cassava, broaden existing food base and provide household food security for both rural and urban population.
Originality/value
This paper has shown the suitability of substituting DWS obtained from imported durum wheat, with HQCS: indigenous to Africa, for the economic benefit of macaroni manufacturers.
This study aims to develop nutritious and functional gluten-free cakes for celiac patients by substituting rice flour with unripe banana peel flour (UBPF) (0%, 5%, 10%, 15% and…
Abstract
Purpose
This study aims to develop nutritious and functional gluten-free cakes for celiac patients by substituting rice flour with unripe banana peel flour (UBPF) (0%, 5%, 10%, 15% and 20%) and to propound some chemical, textural and sensorial properties of cakes. A secondary purpose was also to contribute to waste management of the banana products industry by reevaluating the peel.
Design/methodology/approach
One-way analysis of variance and Duncan’s multiple comparison test (p < 0.05) were used to determine differences among the mean values. Proximate analysis, color, texture profile analysis, antioxidant activity, mineral composition and sensorial analysis were carried out. Data was analyzed using SAS software. Cake production was carried out in three replications.
Findings
UBPF in this study had high protein (11.2%) and dietary fiber (18.3%) as well as high antioxidant activity. In all, 5%–20% UBPF-substituted cakes had enhanced dietary fiber (2.5%–3.7% dry matter), ash content (1.6%–1.9% DM) in comparison to control cake (1.4% and 1.4%, respectively). 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of enriched gluten-free cakes increased by 102%–534%, whereas ferric-reducing antioxidant power increased by 29.6%–143%. Up to 10% UBPF substitution resulted in texturally and sensorially acceptable, nutritious gluten-free cakes.
Practical implications
The developed product can be used practically for several applications as a healthy alternative. The use of unripe banana peel represents a promising strategy to increase the nutritional value and number of ready-to-eat food in the gluten-free market.
Social implications
This study propounds a nutritious, functional and sensorially acceptable gluten-free cake for celiac people to use practically while socialization. Cakes which are appreciated by panelists in sensory analysis will create product variety in kitchens, markets and social areas, in particular for those people suffering from celiac and gluten intolerance.
Originality/value
This is the first study to consider UBPF as an ingredient in gluten-free cake formulation. The product may positively contribute to the life quality of celiac people by propounding a gluten-free snack food for consumption in their social life. This study is also an example of the contribution of banana by-products toward the implementation of the circular economy.
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Pooja R. Singhania and Kasturi Sen Ray
Rice is considered a high glycemic index food. However, the overall glycemic response to whole foods differs based on the presence of co‐components, cooking or processing…
Abstract
Purpose
Rice is considered a high glycemic index food. However, the overall glycemic response to whole foods differs based on the presence of co‐components, cooking or processing technique, starch composition, and amount of food consumed. The purpose of this paper is to observe the relative glycemic impact (RGI) of foods based on postprandial glycemic response to equal quantities of test foods and standard‐bread expressed as glycemic bread equivalent (GBE), using rice and its products.
Design/methodology/approach
In total, five clinically healthy adult volunteers were fed 50 g test foods and bread on different days after an overnight fast. Blood sugar and insulin levels at fasting state and at 30, 60, 90 and 120 min after consuming food were recorded and corresponding area under the curve was calculated.
Findings
The GBE was highest for puffed rice at 107 g, whereas same amount of rice kheer and plain boiled rice induced glycemic response equivalent to 19.5 g and 11 g of bread, respectively. RGI of puffed rice was found to be significantly higher than that of rice kheer and boiled rice (p<0.01). Similarly, the total insulinemic effect of puffed rice (71 g) was found to be significantly higher than that of rice (6 g, p<0.01) and rice kheer (19 g, p<0.05).
Practical implications
Despite being prepared from common raw ingredient, all the three test foods produced varied glycemic and insulin responses. This can be attributed to the different processing conditions, change in nutrient composition and total quantity consumed.
Originality/value
The GBE values may constitute a simple and easy‐to‐use tool for consumers to select food in terms of their predicted glycemic and insulin responses, especially in the diabetic or insulin‐resistant group.
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Abida Jabeen, Nusrat Ajaz, Nusrat Jan, Tawheed Amin, Gousia Gani, Omar Bashir and Quraazah Akeemu Amin
Throughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the…
Abstract
Purpose
Throughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the development of β-glucan rich functional instant talbina (porridge). The present research was, therefore, undertaken with an aim to optimize the extrusion conditions for development of instant talbina premix and evaluate its functional and quality characteristics.
Design/methodology/approach
The independent variables i.e. barrel temperature (105–125°C) and feed moisture (12–20%) were studied to determine their influence on the system parameter i.e. specific mechanical energy and product characteristics i.e. bulk density, breaking strength, water absorption index, expansion ratio, water solubility index, L*, a* and b* by employing a central composite rotatable design.
Findings
All the quality parameters were significantly (p < 0.05) influenced by independent variables. The regression models obtained for all the responses showed higher coefficient of determination (R2 = 0.99). The optimum extrusion conditions obtained by numerical optimization for development of extrudates used for making instant talbina were moisture content (12%) and barrel temperature (105°C). Various functional, pasting, complexing index and physicochemical properties of instant talbina were improved by the addition of honey and milk. The instant talbina prepared from barley flour with the addition of milk and honey showed increase in the β-glucan content, resistant starch, antioxidant activity and decrease in glycemic index with improved overall acceptability.
Originality/value
As far as we could possibly know that very limited or not many studies have been carried out wherein the possibility of developing instant talbina (porridge) have been carried out. As a result, the current study has a lot of potential for the food industry to manufacture β-glucan rich functional instant talbina with improved antioxidant characteristics and low glycemic index.
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Mushtaq Beigh, Syed Zameer Hussain, Tahiya Qadri, Bazila Naseer, Tariq Raja and Haroon Naik
Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low…
Abstract
Purpose
Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley.
Design/methodology/approach
The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied.
Findings
All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions.
Originality/value
Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.
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Elif Inan Eroglu, Ruveyda Esra Ozkalayci, Cansu Ozsin Ozler, Meryem Uzamis-Tekcicek and Zehra Buyuktuncer
The purpose of this study was to examine the potential association between the glycemic index (GI) and the glycemic load (GL) with early childhood caries in preschool children.
Abstract
Purpose
The purpose of this study was to examine the potential association between the glycemic index (GI) and the glycemic load (GL) with early childhood caries in preschool children.
Design/methodology/approach
This cross-sectional study collected data from 225 children aged 37–71 months in governmental nursery schools within the Altindag district of Ankara, Turkey. GI and GL values of foods and beverages were calculated using 2008 international tables of GI and GL. Dental examinations were done under daylight and by using a headlight. The prevalence of caries was obtained by calculating the number of the decayed, missing and filled teeth (dmft) index score or decayed, missing and filled surface (dmfs) index score.
Findings
There were significant differences in the dmft and dmfs scores according to GI groups (p = 0.022 for both). The multivariate models showed that children who consumed a high-GI diet had higher dmft scores compared to children who consumed a medium-GI diet (ß 1.48, 95% CI −1.48, 4.44), whereas children who consumed a high-GL diet had lower dmft score compared to children who consumed low-GL diet (ß 0.55, 95% CI −0.97, 2.07), however, they were not statistically significant.
Originality/value
Dietary total GI and GL did not significantly influence the caries experience of preschool children. Future studies should focus on the different age groups with a broader perspective.
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