Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan

Chillo, S.; Ranawana, Dinesh Viren; Pratt, M. A.; Henry, Christiani Jeyakumar

doi:10.1016/j.nut.2010.07.003

Cited by 50 publications

(27 citation statements)

References 42 publications

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“…Researchers have proposed that highly digestible (high GI) starchy foods affect satiety and are associated with increased tendency to snack between meals (Dona et al, 2010). Conversely, foods that are considered to be low-GI have been shown to prolonging satiety and improve insulin sensitivity (Chillo, Ranawana, Pratt, & Henry, 2011).…”

Section: Introductionmentioning

confidence: 99%

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

et al. 2018

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This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.

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Section: Introductionmentioning

confidence: 99%

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

et al. 2018

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“…Due to its relatively long shelf life, ease of storage and meal preparation, it enjoys an increasing popularity among consumers. An important nutritional attribute of pasta is its low glycaemic index (GI), ranging from 32 to 65 (glucose = 100) for various pasta types (Fostell-Powell et al, 2002;Brennan & Tudorica, 2008;Chillo et al, 2011). This is of particular importance in these times of a marked increase of incidence of type II diabetes and obesity (WHO, 2003;Brennan, 2005).…”

Section: Introductionmentioning

confidence: 99%

Application of common wheat bran for the industrial production of high‐fibre pasta

Sobota

Rzedzicki

Zarzycki

et al. 2014

Int J of Food Sci Tech

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The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole-grain durum wheat flour, produced under identical conditions and with commercially available whole-grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25-30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole-grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole-grain durum. Simultaneously, the products had very good sensory quality.

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“…Los ß-glucanos del primero tienen un bajo peso molecular (150.000 Da) comparado con el del segundo (650.000-700.000 Da). Los resultados mostraron que la ingestión de espaguetis con 10% Barley Balance disminuyó significativamente la glicemia post-prandial y el índice glicémico, comparado con el producto control (20). Otro estudio mostró que el consumo de 4 y 8 g de β-glucanos de cebada en chapati (tipo de pan consumido en India) reducía el índice glicémico en un 43% y 47%, respectivamente (IG= 29 y 30), en comparación con el consumo de chapati control sin β-glucano (IG = 54) (21).…”

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ß-glucanos: ¿qué tipos existen y cuáles son sus beneficios en la salud?

2014

Rev. chil. nutr.

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INTRODUCCIÓNLa importancia de la fibra dietética como parte de una dieta equilibrada para la salud del ser humano está ampliamente reconocida. Los β-glucanos son un tipo de fibra soluble para los cuales se han propuesto efectos sobre la glicemia, los niveles de insulinemia, el colesterol y la inmunidad. Cereales como la cebada y la avena son reconocidos como buenas fuentes de β-glucanos pero también se pueden encontrar en algas y hongos. Asimismo, sus propiedades parecen estar relacionadas con su peso molecular, estructura química y características reológicas, las cuales pueden variar según el origen del β-glucano (1).Debido a sus efectos potenciales sobre la salud, la industria de alimentos ha utilizado cada vez más los β-glucanos para el desarrollo de alimentos funcionales. Además, sus propiedades reológicas han estimulado su incorporación a distintas matrices alimentarias con el objetivo de mejorar la estabilidad, textura y vida útil del alimento, en remplazo de ciertos aditivos o agentes texturizantes artificiales (2).En los cereales, los β-glucanos se encuentran concentradas en las paredes celulares del endospermo, cuyo desarrollo es dependiente de las condiciones geoclimáticas; estas, por lo tanto, inciden en el contenido de β-glucano del cereal. Este es regulado por la enzima β-glucano endohidrolasa (1→3, 1→4), también conocida como licheninasa o 1→3, 1→4 β-glucanasa, cuya función es promover la degradación de la pared celular

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Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan

Cited by 50 publications

References 42 publications

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Application of common wheat bran for the industrial production of high‐fibre pasta

ß-glucanos: ¿qué tipos existen y cuáles son sus beneficios en la salud?

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