Naslov
Nutritionally important starch fractions in fiber rich biscuits

Autori
Vujić, Lovorka ; Vitali, Dubravka ; Vasung, Martina ; Vedrina-Dragojević, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract - 5th Central European Congress on Food, CEFood Congress / Supekova, Sona - Bratislava : Food Research Institute, Bratislava, 2010, 149-149

ISBN
978-80-89088-90-4

Skup
5th Central European Congress on Food, CEFood Congress

Mjesto i datum
Bratislava, Slovačka, 19.05.2010. - 22.05.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
in vitro starch digestibility; biscuits; cereals; RAG; fiber

Sažetak
As cereals are the largest contributor to carbohydrate intake, altering the carbohydrate quality of cereal products beneficial effect on human health can be achieved. Since starch is the main carbohydrate in human nutrition and with respect to its nutritional importance, the major starch fractions such as rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant (RS) and total starch (TS) were determined in nine different laboratory prepared biscuits. Investigated fractions of starches were assayed in whole grain wheat based hard biscuits where specific amount of white wheat flour in reference sample was replaced with one of different fiber rich raw materials (oat or barley whole grain flour, buckwheat flour, amaranth flour or full fat soya flour) or different pure fibers (oat or apple fibers). Starch fractions were determined using controlled enzymic hydrolysis with pancereatin and amyloglucosidase, where measurements of RDS, SDS and RS provide guidance for predicting the rate and extent of starch digestion in the human small intestine. Rapidly available glucose (RAG) value was determined as an indicator of the amount of glucose likely to be liberated into the blood stream. Depending on the composition of biscuit, RAG ranged from 13.53 g/100g in biscuit prepared with amaranth flour to 23.79 g/100g in biscuit prepared with mixture of white and whole grain wheat flour. The obtained results suggest that expected glycaemic response can be controlled by an adequate choice of ingredient preventing a range of diseases connected with high glycaemic index diet.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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