Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour

Leoro, Maria Gabriela Vernaza; Clerici, Maria Teresa Pedrosa Silva; Chang, Yoon Kil; Steel, Caroline Joy

doi:10.1590/s0101-20612010000400019

Cited by 24 publications

(18 citation statements)

References 7 publications

(8 reference statements)

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“…The highest percentages of retention for both flours were obtained on the 48 mesh screen (0.30 mm) and the last with particles less than 0.15 mm, summing to 62.3% and 59.4% for FWT and FWOT, respectively. Heterogeneous particle size characteristics for passion fruit peel flour have also been reported by Leoro et al . In this study, the flour samples were standardized using the sieve of mesh 100 to obtain particles smaller than 0.15 mm, since this provided samples with the aspect of a very fine powder, facilitating their mixing with other substances.…”

Section: Resultssupporting

confidence: 58%

Physico‐chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour

et al. 2017

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BACKGROUND: The peel of yellow passion fruit is as an agro-industrial waste of great environmental impact, representing more than 50% of the total weight of the fruit. For this reason, and also considering its importance as a source of functional components such as pectin, this organic waste is increasingly attracting the attention of researchers. The aim of this study was to investigate the physico-chemical composition and physical properties of this material, which may be of interest to the food industry.

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Section: Resultssupporting

confidence: 58%

Physico‐chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour

et al. 2017

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“…Glycemic index (GI) analysis was conducted according to method described by [15]. Cooked rice sample was prepared and 50 mg of sample was added to the test tube.…”

Section: Glycemic Index Analysismentioning

confidence: 99%

Effect of Preparation Method on Chemical Property of Different Thai Rice Variety

Isnaini¹,

Pathomrungsiyounggul²,

Konsue³

2019

JFNR

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Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or nonpolishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values. GI value and starch digestibility of non-parboiled rice were lowest in SH, RB and KDML 105, respectively. However, with parboiling treatment, GI values among rice varieties were not significantly different. It can be concluded that natural composition of each rice variety is different and it affects human health. However, preparation process can alter the chemical property of rice as well as influence health benefit of rice.

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“…Dietary fiber, as the indigestible portion of food, is resistant to digestion and absorption in gastrointestinal tract (Otles and Ozgoz 2014). Previous works have shown that highfibre food led to the lower starch hydrolysis in vitro (Leoro et al, 2010;David Barine and Yorte 2016), therefore, it is expected that the incorporation of olive pomace may reduce the starch digestibility and consequently expected GI in vitro. As shown in Fig.…”

Section: Starch Digestibility Of Olive Pomace Incorporated Biscuitmentioning

confidence: 99%

Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

Lin

Chi

et al. 2017

Emir J Food Agric

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Olive pomace is the major by-products of olive processing industry, which is considered as a rich source of dietary fibre and other natural bioactive compounds. The present study aimed to develop Chinese olive pomace powders incorporated biscuit and evaluate its physical, sensory and nutritional properties. The results revealed that blends of wheat flour powder (85 g), Chinese olive pomace powder (15 g), sugar powder (33 g), shortening (22 g), sodium chloride (1.1 g), sodium bicarbonate (0.7 g), ammonium bicarbonate (0.3 g), skimmed milk powder (6 g), one egg and 12.5 mL water baked at temperature 200-220 °C for 8 min yielded dietary fibre enriched biscuit with acceptable texture and appearance. The sensory evaluation showed this newly formulated biscuit received an average score of 4.5(±0.58) on a 5-point hedonic scale, suggesting the biscuit has high overall acceptability. Besides, the nutritional quality evaluation also demonstrated this olive pomace incorporated biscuit contained abundant dietary fibre with significantly lower expected glycemic index compared to the traditional wheat flour biscuits. Taken together, the results suggested that incorporation of olive pomace powder in biscuit production could be used to develop functional food with enhanced fibre abundance, high nutritional quality and acceptability, and low calorie & glycemic index.

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Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour

Cited by 24 publications

References 7 publications

Physico‐chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour

Physico‐chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour

Effect of Preparation Method on Chemical Property of Different Thai Rice Variety

Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

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