Naslov
Effect of pseudocereals, legumes and inulin addition on selected nutritional properties and glycaemic index of whole grain wheat based biscuits

Autori
Vujić, Lovorka ; Vitali Čepo, Dubravka ; Šebečić, Blaženka ; Vedrina-Dragojević, Irena

Izvornik
Journal of food and nutrition research (1336-8672) 53 (2014), 2; 152-161

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
in vitro starch digestibility; glycaemic index; biscuits

Sažetak
Based on the nutritionists‘ opinion that diet may have a preventive and protective role in many diseases, the possibilities of development of biscuits with lower glycemic index (GI) as functional cereal-based products were examined in this work. Results showed that, by substitution of 30% of white wheat flour with selected pseudocereals (buckwheat or amaranth flour) and legumes (soya or carob flour), it was possible to achieve better macronutritive quality of biscuits. Incorporation of selected flours resulted in a decrease of in vitro starch digestibility in terms of significant decrease of rapidly available glucose (9.6–47.6%), and rapidly digestible starch (9.8–50.4%). A significant increase in the resistant starch content was achieved by the implementation of pseudocereals (43.5–56.1%). Control biscuits, biscuits with added saccharose, and biscuits with buckwheat flour and without inulin, had medium GI (58.7–66.9), while samples with amaranth, soya or carob flour had low GI (44.9–52.5). None of the investigated biscuits had high GI. A very good correlation between the results obtained in vitro and GI values were determined indicating that the formulation of biscuits with lower starch digestibility represented a good approach in lowering GI of biscuits, and therefore increasing its functional properties.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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