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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]

Gluten free pasta available in the market is mainly produced with a mix of different flours and contains emulsifiers and texturing agents to provide a firmer consistency and a less sticky surface, that gives the consumers an idea of a food that is not natural. Recently, new formulations of gluten free pasta have been introduced in the market as the consumers are increasingly sensitive to the nutritional and healthy properties of the food. A simple ingredient label declaration is also appreciated. In this study, 15 commercial gluten free pasta samples (short shaped) made using just one gluten free flour represented by different legumes, cereals and a pseudocereal from organic farming were studied. Our results showed a variability among commercial gluten free pasta in terms of cooking properties and glycaemic response that could be due to the raw material and the processing conditions. Pasta with higher dietary fibre content such as legume and in particular chickpea, presented the lower predicted glycaemic index and may represent a good alternative for the population interested in consuming gluten free pasta. • Different commercial gluten free pasta made with one ingredient were investigated. • Cooking properties varied among pasta samples from different flours. • Glycaemic response of gluten free pasta samples were evaluated. • Predicted glycaemic index varied among different gluten free pasta. • Legume pasta presented the lowest glycaemic response. [ABSTRACT FROM AUTHOR]

A "source of protein" and a "high protein" bread intended for the elderly were obtained by replacing wheat flour in bread dough with 50 and 165 g/kg pea protein concentrate. Carbohydrate and protein digestibility was evaluated in vitro by mimicking adult and elderly digestive conditions. Protein digestibility was measured by the OPA assay. Carbohydrate digestibility was assessed by determining the incremental area under the glucose curve during the intestinal phase to estimate the glycaemic index (GI e). Pea proteins negatively affected some key features accounting for elderly acceptability of bread, mainly the textural ones, with firmness increasing from 1.2 to 3.3 N. Proteolysis was not affected by physiological conditions but by reformulation, with "high protein" bread presenting the highest proteolysis, followed by "source of protein" and soft wheat bread (around 110, 80 and 70 mmol free NH 2 /g dw , respectively). Conversely, carbohydrate digestibility was restrained in elderly settings compared to adult ones, with glucose concentration during digestion reaching maximum values of 0.5 and 0.8 respectively, with no differences between enriched bread. Results may contribute to a better understanding of food digestibility under different gastrointestinal conditions and of its dependence on technological factors and would help to design age-tailored foods. [Display omitted] • Wheat flour was replaced in bread with 5.0 or 16.5% pea protein concentrate. • Reformulated breads were in vitro digested under adult and elderly setting. • Pea protein addition negatively affected the textural properties of bread. • Proteolysis increased with pea proteins, regardless the physiological setting. • Carbohydrate digestibility decreased from adult to elderly, regardless reformulation. [ABSTRACT FROM AUTHOR]

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.

The development of gluten-free pasta with functional characteristics is an important strategic area for the food industry. The objective of this study was to evaluate the influence of the polyphenols present in blue maize flour (BMF) on the antioxidant properties and starch digestibility of composite gluten-free pasta. Composite pasta was prepared with 25, 50, or 75% BMF in a laboratory-scale process using white maize as the control. The addition of blue maize flour at 50% and 75% imparted high levels of protein, dietary fibre, and bioactive compounds with antioxidant capacity, which resulted in an increase in slowly digestible and resistant starch fractions in the gluten-free pasta. The anthocyanin content in BMF was positively correlated (p<0.05) with a decrease in the predicted glycaemic index. BMF is a readily available ingredient for the production of gluten-free pasta with high dietary fibre and slowly digestible starch contents that can contribute to reduce the risk for diet-related metabolic diseases. [ABSTRACT FROM AUTHOR]

Over the years, the need to recover agro-industrial by-products has become a global concern, due to their environmental and economic impact. In this work, two different powders obtained from artichoke bracts and tomato by an innovative, non-thermal, and non-invasive technology (patent nr. 001,426,984) were added to the formulation of fresh Tagliatelle pasta. The fate of bioactive compounds before and after the cooking process was analyzed following the total polyphenolic content and the antioxidant activity. The addition of vegetable powders led to an increase in the above-mentioned parameters (110.0 mg of Gallic Acid/100 g pasta and 36.4 μmol TEAC/100 g pasta for Artichoke-LP-Raw Pasta; 120.1 mg of Gallic Acid/100 g pasta and 55.3 μmol TEAC/100 g pasta for Tomato-LP-Raw Pasta), and a mutual protection between polyphenolic compounds and proteins was observed, minimizing the bioactive compounds degradation along cooking process. The volatile organic fraction and the rate of starch digestion with related predicted glycaemic index were also investigated in fortified Tagliatelle samples, showing differences among them, demonstrating that the type of vegetable added characterized the aroma of both raw and cooked pasta. This functional pasta has proved to retain an antioxidant activity higher than the one obtained with the addition of traditional dehydrated vegetables. [Display omitted] • Fortified cooked tagliatelle showed polyphenols and antioxidant activity increased. • Volatile organic compounds of samples were characterized by vegetable powder added. • Vegetables added affected starch hydrolysis' rate and predicted glycemic index. [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]

One of the current tendencies in nutrition is to support the consumption of slowly digestible cereal-based foods with appreciable resistant starch (RS) content. Therefore, experimental cookies were formulated with normal amylose white wheat flour (NAWW) and increasing levels of high-amylose maize starch flour (HAMS) represented by substitution ratio of 0, 25 and 50% on a total flour (NAWW + HAMS) basis. Chemical composition, in vitro starch digestibility and sensory evaluation were investigated. Dietary fibre and total starch increased ( p < 0.05) when the level of HAMS increased in the recipe for cookies. Both RS and slowly digestible starch (SDS) increased ( p < 0.05), whereas rapidly digestible starch (RDS) fraction decreased ( p < 0.05) when the level of HAMS increased in the formulation. The rate of starch hydrolysis (k) and the predicted glycaemic index (pGI) decreased ( p < 0.05) when the HAMS increased in the composite, whereas no difference was reported in the sensory profile and in the overall acceptability of cookies. The higher levels of SDS and RS along with the lower RDS, pGI and k values indicated that the substitution of NAWW with HAMS contributed to formulate cookies with favourably SDS properties without affecting selected sensory characteristics. [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]

Different starchy foods are frequently consumed in the Mexican diet. Some of them were developed by Pre-Columbian Mesoamerican civilizations. Until today, common beans ( Phaseolus vulgaris), tortillas made with maize ( Zea mays) and related maize-based products are some of the main staple foods. Additionally, wheat-based foods are also important starch sources, incorporated in different dishes. This review deals with the in vitro digestibility of the starch fraction in foods commonly consumed in Mexico, paying attention to the addition of unconventional, natural raw materials, such as flour and starch from unripe banana, mango dietary fibre and common legumes. These ingredients enhance potential health-beneficial properties of the diet in cases of non-communicable diseases, particularly those related to obesity and glycaemic homeostasis. Since Mexico is among the countries with greatest indices of overweight and obesity, this paper reviews the in vitro starch availability features, including predicted GI, of various Mexican foods. Attention is also paid to the effect of cold storage conditions on starch digestibility. As an example, starch digestibility in blue maize tortillas (58%) is lower than in white tortillas (70-89%) and a maize tortilla/boiled bean composite dish ranks as a food with low predicted GI (pGI = 51). [ABSTRACT FROM AUTHOR]

• Complexes with shorter carbon chain fatty acid have higher thermal stability. • Complexed content increased as carbons and degree of fatty acid saturation decrease. • Amylose, amylopectin and unsaturated fatty acid form an enzyme-resistant structure. • Adding linoleic acids via extrusion can lower glycemic index value of starch. This study investigated the formation mechanism of enzyme-resistant structures in extruded starch, specifically, fatty acid–starch complexes (FASCs). The effects of fatty acids (FAs) with different carbon-chain lengths (C12–C18) and degrees of unsaturation (C18:0–C18:2) on complex formation were evaluated, with fluorescence microscopy verifying complex formation. The complexed-lipid content and degree of relative crystallinity increased with the carbon-chain length and degree of FA unsaturation. FAs with fewer carbons were more likely to generate stable complexes (e.g., form II, melted at 100–120 °C), while FAs with more carbons tended to produce relatively unstable complexes (e.g., form I, melted at 80–100 °C). After reheating and cooling, a new amylose–lipid complex and an amylose-amylopectin network was formed in the unsaturated FASC samples, which restricted the penetration of enzymes into starch granules. A starch-linoleic acid complex exhibited the highest resistant starch content (15.7%) and lowest predicted glycaemic index (88.4). [ABSTRACT FROM AUTHOR]