In vitro digestion of eight types of wholegrains and their dietary recommendations for different populations

Zhang, Shanshan; Hu, Jielun; Sun, Yonggan; Ji, Haihua; Liu, Fangwei; Peng, Xiuyi; Zhong, Yuan; Geng, Fang; Nie, Shaoping

doi:10.1016/j.foodchem.2021.131069

Cited by 26 publications

(6 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In comparison with extrudates, similar protein digestibility values were obtained by [ 39 ]. According to [ 40 ], in comparison with other cereals, the best protein quality was found in quinoa seeds, being similar to that of casein, and their results were based on the amino acid profile and high apparent digestibility.…”

Section: Discussionsupporting

confidence: 72%

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Muñoz-Pabon

Roa-Acosta

Hoyos-Concha

et al. 2022

Foods

View full text Add to dashboard Cite

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein digestibility increased up to 94.58 g/100 bs after extrusion and baking. These processes increased HPP content, while EPP and carotenoid content decreased. The samples showed significant differences (p < 0.05) in the antioxidant properties determined through the DPPH and ABTS methods. Values of 19.72 ± 0.81 µmol T/g were observed in snacks and 13.16 ± 0.2 µmol T/g in raw flour, but a reduction of up to 16.10 ± 0.68 µmol T/g was observed during baking. The baking process reduced the work of crispness (Wcr) from 0.79 to 0.23 N.mm, while the saturation (C*) was higher in baked ones, showing higher color intensity. The baking process did not influence the viscosity profile. The results in this study respond to the growing interest of the food industry to satisfy consumer demand for new, healthy, and expanded gluten-free snacks with bioactive compounds.

show abstract

Section: Discussionsupporting

confidence: 72%

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Muñoz-Pabon

Roa-Acosta

Hoyos-Concha

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Epidemiological studies consider that dietary changes such as increase in the intake of vegetables, whole grains, and fruits can effectively help people avoid coronary heart disease, stroke, and diabetes . Currently, the beneficial effects of grains on diabetes have been corroborated by intensive research, including brown rice, red rice, quinoa, and red bean. , As a pseudocereal that can meet the human essential nutrient requirements, quinoa, with its higher dietary fiber and lower glycemic index and glycemic load, has considerable advantages in the postponement of starch digestion and satiety increase, especially friendly to diabetic patients . Hence, these benefits also encourage further studies on the glycemic control of quinoa.…”

Section: Resultsmentioning

confidence: 99%

“…22,23 As a pseudocereal that can meet the human essential nutrient requirements, quinoa, with its higher dietary fiber and lower glycemic index and glycemic load, has considerable advantages in the postponement of starch digestion and satiety increase, especially friendly to diabetic patients. 24 Hence, these benefits also encourage further studies on the glycemic control of quinoa. Several studies have reported quinoa peptides, and quinoa can be used as a dipeptidyl peptidase-4 inhibitor (can reduce glucagon secretion and enhance insulin synthesis) and a α-glucosidase inhibitor (reducing intestinal glucose absorption) to efficaciously control the blood glucose, while other research studies have focused on their effects on blood glucose levels in mice as a functional food ingredient added to feed.…”

Section: Effect Of Bqp On Cell Viability and Glucose Consumptionmentioning

confidence: 92%

Phenolic Constituents from Black Quinoa Alleviate Insulin Resistance in HepG2 Cells via Regulating IRS1/PI3K/Akt/GLUTs Signaling Pathways

Cao,

Wang,

Jiang

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

“…In vitro digestion methods were performed according to the INFOGEST static protocol [ 13 ], with some modifications for bile concentration according to the protocols by Zhang et al [ 23 ] and Ding et al [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

Gao

Лі

2023

Foods

View full text Add to dashboard Cite

Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein quality. In this study, we determined the digestibility and AA compositions of various foods produced by whole grains (PG) or flour (PF) from three cereals (millet, highland barley and buckwheat) and analyzed the impact of processing methods on the digestible indispensable amino acid score (DIAAS) using the INFOGEST protocol. The in vitro protein digestibility of cereal-based foods was lower than raw grains, and PF showed a better digestion property than PG. The intestinal digestibility of individual AA within a food varied widely, and the digestibility of Cys and Ile was the lowest among all AAs. The DIAAS values of PG were lower than those of PF in each kind of cereal, and PF of buckwheat had the highest DIAAS value, followed by highland barley. The first limiting AA was still Lys for millet and highland barley compared to the raw grains; however, for buckwheat it was Leu. This study provided nutritional information on cereal products and helped to guide the collocation of different foods in diets.

show abstract

In vitro digestion of eight types of wholegrains and their dietary recommendations for different populations

Cited by 26 publications

References 35 publications

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Phenolic Constituents from Black Quinoa Alleviate Insulin Resistance in HepG2 Cells via Regulating IRS1/PI3K/Akt/GLUTs Signaling Pathways

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

Contact Info

Product

Resources

About