The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index

Radovanović, Ana; Stojceska, Valentina; Plunkett, Andrew; Janković, Slobodan; Мilоvаnоvić, Drаgаn; Cupara, Snežana

doi:10.1016/j.foodchem.2014.12.096

Cited by 41 publications

(27 citation statements)

References 25 publications

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“…In this study, the levels of b-glucan significantly (P < 0.05) increased with increased levels of PSC powder, which is believed to have resulted in the lowering of the GI. These findings were in agreement with the study of Radovanovic et al (2015), who reported that the DF as well as inulin (SDF) content from dry Jerusalem artichoke had a role in lowering the GI of food.…”

Section: Glycaemic Indexsupporting

confidence: 93%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

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a b s t r a c tThe purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits.The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

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Section: Glycaemic Indexsupporting

confidence: 93%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

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“…Topinambur ( Jerusalem artichoke ) flour is a potential source of carbohydrates, such as inulin and its derivatives, fructooligosaccharides, and also contains an important content of polyphenols having both nutritional and functional attributes, particularly beneficial to individuals with type‐2 diabetes and obesity (Li et al, ; Yang, He, Corscadden, & Udenigwe, ). Jerusalem artichoke is also a good source of minerals (calcium, iron, selenium, potassium, and phosphorus) and vitamins (vitamin B complex, vitamin C, and b‐carotene) (Phuapaiboon, Leenanon, & Levin, ; Radovanovic et al, ). One study found that adding topinambur inulin extract to fermented milk promoted the growth of Lactobacillus salivarius, prolonging the probiotic effects in the yogurt.…”

Section: Introductionmentioning

confidence: 99%

Studies regarding the production of a novel yogurt using some local plant raw materials

Dabija

Codină

Ropciuc

et al. 2018

J Food Process Preserv

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In this study, we evaluated the effect of some Romanian local plant raw materials on the rheological, physicochemical, and sensory properties of natural yogurt. These plants were added as a 2% powder in the set yogurt recipe and the finished products obtained under the same conditions were compared to a control sample. By adding plant powders, the rheological properties of yogurt were improved, the syneresis was reduced, and the water holding capacity of the yogurt samples was increased. The highest values for rheological properties were obtained for yogurt with buckwheat flour (YBF) and the lowest values for the same parameters were obtained for control yogurt (YC). The lowest value of syneresis was obtained for YBF, followed by the yogurt with beetroot powder (YBP), and the yogurt with acorn flour (YAF). The best results from sensory and physicochemical point of view were recorded by the yogurt with added 2% buckwheat flour. Practical applications The results of the study lead to determining the formulation of a novel yogurt, with the best sensory acceptance, rheological, and physicochemical properties. Because of its universal popularity, there is a high economic importance in diversifying yogurt products. The use of local vegetable resources as raw materials for obtaining yogurt leads to their superior capitalization, as well as obtaining finished products with beneficial effects on the health of the consumers. Scientific impact of this study is by obtaining innovative products using domestic raw materials that not only improve consumer health, but also increase final product shelf life. Socio‐economic impact of the project is to increase consumer confidence in finished products and reduce losses by lowering the number of market returned products and by also increasing turnover.

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“…Data analysis of the periodic literature over the past 10 years has shown that the existing technologies of processing Jerusalem artichoke to various kinds of additives in the form of powders, pastes, flour, puree, extracts using the vapor thermal treatment, drying, extraction, do not make it possible to transfer inulin to easily digestible form [6,8,9,11]. In this regard, it is relevant to find technological methods that allow obtaining supplements of Jerusalem artichoke with high quality with maximal preservation of raw materials' BAS and transfer inulin to easily digestible form.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…In this regard, it is relevant to find technological methods that allow obtaining supplements of Jerusalem artichoke with high quality with maximal preservation of raw materials' BAS and transfer inulin to easily digestible form. The conducted analysis of the literature data concerning the technology of processing Jerusalem artichoke to frozen finely dispersed and powdered supplements with the use of cryogenic processing showed the lack of such data in the periodic literature over the last 10 years [7,8,11,12].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

The effect of cryomechanodestruction on activation of heteropolysaccaride-protein nanocomplexes when developing nanotechnologies of plant supplements

Pavlyuk

Погарська

Балабай

et al. 2016

EEJET

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The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index

Cited by 41 publications

References 25 publications

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Studies regarding the production of a novel yogurt using some local plant raw materials

The effect of cryomechanodestruction on activation of heteropolysaccaride-protein nanocomplexes when developing nanotechnologies of plant supplements

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