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Summary: Native oat flour (NOF), light‐germinated oat flour (LOF), and dark‐germinated oat flour (DOF) were used to replace a portion of wheat flour to make bread. Adding 10% (w/w) oat flour contributed to a lower specific volume and darker crust and crumb than control, while light treatment during germination, significantly affected these three indices. Adding oat flour increased the hardness and chewiness values of bread crumbs by nearly 1–2‐fold compared to the control. Adding oat flour especially germinated oat flour significantly increased the bio‐accessible polyphenol content of bread. Compared to the control, the predicted glycaemic index (pGI) value of oat bread was substantially lower. Adding oat flour especially germinated oat flour to bread has the potential to increase bio‐accessible phenolic content and decrease pGI value, but the successful application requires further studies to optimise formulation considering the poor textural characteristics. [ABSTRACT FROM AUTHOR]

Swiss chard (Beta vulgaris L.) and chicory (Cichorium intybus L.) contain biologically active compounds with proven health benefits. Durum wheat noodle-shaped pasta enriched with dried and powder leaves of chard or chicory, at two different levels of supplementation (3%, 6%) was prepared on a laboratory scale. The content of polyphenols, pigments, carotenoids, in vitro inhibition of digestive enzymes and the predicted glycaemic response of the fortified pasta were evaluated. All formulations showed in vitro enzyme inhibition of amylase, glucosidase, and lipase and a low pGI <43. The lowest predicted glycaemic index (pGI = 34 ± 1.1) was found for pasta enriched with 3% beet powder. The incorporation of Beta vulgaris and Cichorium intybus leaf powders improved the nutritional properties of the pasta and also imparted an attractive natural colour to the products. [ABSTRACT FROM AUTHOR]

The type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers' acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score. [ABSTRACT FROM AUTHOR]

The rate of carbohydrate digestion and the pattern of glucose release are very important in hyperglycaemic individuals. Grain structure, composition and the extent of processing are known to influence the rate of starch hydrolysis. By applying the kinetics of starch hydrolysis, predicted glycaemic index (pGI) was computed. Wheat products-cracked wheat (1058 ± 24 coarse semolina (724 ±15μ), fine semolina (460 ± 18μ), whole wheat flour (125 ±2μ), refined flour (75 ± 1μ) and rice productsbroken rice (1269 ±58μ), rice semolina (460 ±18μ) and rice flour (138 ± 4μ) were prepared for the study. Protein, dietary fiber and starch content of the wheat products varied depending on degree of grinding. The rate of starch hydrolysis was inversely proportional to particle size. The differences were significant in whole wheat products, refined flours and rice products. Predicted glycaemic index ranged from 60-73 for wheat products and 63-77 for rice products. Differential Scanning Calorimetry (DSC) analysis showed that enthalpy change of gelatinization of wheat and rice products with smaller particle size was higher than the products with larger particle size. The starch present in the products of larger particle size underwent hydrolysis more slowly than that of the products of smaller particle size. [ABSTRACT FROM AUTHOR]

BACKGROUND: Previous experiences revealed that increasing the amylose content through the substitution of normal amylose (NA) with high amylose (HA) flours can improve slowly digestible starch properties of cereal-based foods. However, data for wheat-based breads are not clear, since HA sources are frequently used in combination with organic acids and/or specific baking conditions know to reduce rate and extent of starch digestion. OBJECTIVE: The aim was to conduct an in vitro evaluation of starch digestibility of wheat-based breads characterised by increasing amylose levels. METHODS: Wheat-based breads were formulated with increasing amylose levels derived from the substitution of NA white wheat (NAWW) flour with HA maize starch (HAMS) represented by substitution ratio of 0%, 15% and 30% on a total flour basis. RESULTS: Dietary fibre increased (p < 0.05) whereas crude protein decreased (p < 0.05) when the level of HAMS increased in the recipe. The resistant starch and slowly digestible starch fractions increased (p < 0.05), whereas the predicted glycaemic index and the in vitro rate of starch hydrolysis decreased (p < 0.05) when HAMS increased in the formulation. CONCLUSIONS: Present findings suggested that the use of HA ingredients could contribute to formulate wheat-based breads with overall slowly digestible starch properties. [ABSTRACT FROM AUTHOR]

Fibre-enriched materials (FEMs) obtained from preharvest dropped apple peels were utilised as a source of dietary fibre in baked cakes and their effects on the textural/nutritional qualities and starch digestibility (glucose release behaviour, starch digestion fraction, predicted glycaemic index) of the cakes were evaluated. When FEMs were incorporated into the cake formulation (3 g and 6 g of dietary fibre per serving (100 g)), the volume of the cakes seemed to be reduced and their texture become harder. However, 3 g of FEMs did not degrade the cake qualities. The use of FEMs in cakes significantly reduced the levels of rapidly digestible starch and slowly digestible starch, while the levels of resistant starch increased. Additionally, the cake samples prepared with FEMs exhibited a lower predicted glycaemic index. This study may give rise to multi-functional bakery products with acceptable quality and low glycaemic index. [ABSTRACT FROM AUTHOR]

Simple Summary: This review focuses on the use of ex-foods, an alternative feed ingredient in farm animal diets, composed by processed and ready-to-eat food products no longer suitable for human consumption. Such foods, which are also called former food products, are usually buried in landfill sites, despite their high potential of being used as sustainable feed ingredients. In order to obtain proper balanced diets by using these alternative feed ingredients, several aspects have to be considered. In this respect, this paper aims to address the state of the art about food leftovers used in animal nutrition in general and in pig diets specifically. Former food products (FFPs) are foodstuffs that, even though they are nutritious and safe, have lost their value on the human consumption market for different reasons, such as production errors leading to broken or intermediate foodstuffs, surpluses caused by logistical challenges of daily delivery, or any other reason. The nutritional features of FFPs include carbohydrates, free sugars, and possibly also fats. FFPs tend to have been processed through various technological and heat treatments that impact the nutrients and the kinetics of digestion, as well as animal response and, particularly, gastro-intestinal health. This review integrates some of the most recently published works about the chemical composition, nutritional value, digestibility and glycaemic index of ex-foods. In addition, a view on the relationship between the use of FFPs and safety issues and their effects on pigs' intestinal microbiota are also given. [ABSTRACT FROM AUTHOR]