TY - JOUR
T1 - Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility
T2 - Implications for lowering the Glycaemic Index of cereal products
AU - Delamare, Gael Y. F.
AU - Butterworth, Peter J.
AU - Ellis, Peter R.
AU - Hill, Sandra
AU - Warren, Frederick J.
AU - Edwards, Cathrina Hansen
PY - 2020/3/30
Y1 - 2020/3/30
N2 - Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant starch (RS1) was recently developed; however, its potential as a functional ingredient when processed into a food product required assessment. PulseON® was used to replace 0, 25, 50, 75, and 100% of the wheat flour in a savoury biscuit recipe. In vitro starch digestion kinetics of biscuits and water-holding properties of ingredients were assessed. The RS1 in PulseON® did not appear to be compromised during biscuit making. Replacing 50% wheat flour with PulseON® reduced the starch hydrolysis index of biscuits by nearly 60%. This seems to result from the ingredients’ impact on water availability for starch gelatinisation. Overall, these findings highlight the potential of using biscuits as a food vehicle for PulseON® to increase consumer intakes of legume protein, dietary fibre, and potentially low glycaemic starch.
AB - Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant starch (RS1) was recently developed; however, its potential as a functional ingredient when processed into a food product required assessment. PulseON® was used to replace 0, 25, 50, 75, and 100% of the wheat flour in a savoury biscuit recipe. In vitro starch digestion kinetics of biscuits and water-holding properties of ingredients were assessed. The RS1 in PulseON® did not appear to be compromised during biscuit making. Replacing 50% wheat flour with PulseON® reduced the starch hydrolysis index of biscuits by nearly 60%. This seems to result from the ingredients’ impact on water availability for starch gelatinisation. Overall, these findings highlight the potential of using biscuits as a food vehicle for PulseON® to increase consumer intakes of legume protein, dietary fibre, and potentially low glycaemic starch.
U2 - 10.1016/j.fochx.2020.100078
DO - 10.1016/j.fochx.2020.100078
M3 - Article
SN - 2590-1575
VL - 5
JO - Food Chemistry: X
JF - Food Chemistry: X
M1 - 100078
ER -