Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects

Abstract

Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunteers to the Riceberry and wheat flour waffles at 0, 15, 30, 45, 60, 90, 120, 150, and 180 min were monitored. In addition, the glycemic index of the products was calculated. The finding revealed that replacing sugar with 50% (w/w of total sugar) palm sugar powder and 50% maltitol was the most acceptable formulation that received the highest acceptability scores in terms of overall acceptability and texture. The blood glucose levels of both Riceberry waffle and wheat flour were not significantly different. The glycemic index of Riceberry waffle and wheat flour waffle were 94.73 ± 7.60 and 91.96 ± 6.93, respectively. Therefore, Riceberry waffle could be used as an alternative gluten-free product for celiac patients, but not for diabetic patients.

Glycemic Response in Nonhuman Primates Fed Gluten-Free Rice Cakes Enriched with Soy, Pea, or Rice Protein and Its Correlation with Nutrient Composition

“…In contrast, low-GI foods have a slower digestion and absorption rate, leading to a gradual rise in blood glucose levels [ 32 ]. This positively affects the prevention and management of diabetes, obesity, cardiovascular disease, hyperlipidemia, and hypercholesterolemia [ 33 , 34 ]. For patients with both CD and T1DM, maintaining good glycemic control and adhering to a strict low-GI GF diet is essential to avoid complications associated with these two diseases.…”

Gluten-free pancakes and waffles prepared from Riceberry flour instant mix with xanthan gum addition: physical, sensory and chemical properties

“…Several studies have developed gluten-free bakery products from Riceberry flour, such as brownies, cookies and bread (Sirichokworrakit et al, 2015;Rakkhumkaew et al, 2019;Thiranusornkij et al, 2019;Chusak et al, 2020). A gluten-free mix from Riceberry flour was developed to produce waffles that was used to study the effect on postprandial glycemic response in humans (Tongkaew et al, 2021). However, the quality of pancakes and waffles made from Riceberry flour in terms of physical, sensory and chemical properties has not been investigated.…”