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Falsafi SR, Maghsoudlou Y, Aalami M, Jafari SM, Raeisi M, Nishinari K, Rostamabadi H. Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study. Food Chem 2022; 393:133376. [PMID: 35661608 DOI: 10.1016/j.foodchem.2022.133376] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/30/2022] [Accepted: 05/30/2022] [Indexed: 11/04/2022]
Abstract
This research aimed to develop a healthy cookie formulation containing different types of resistant starch, through the application of TOPSIS approach, as a potent feature of MCDM methodologies. Physicochemical investigations reveled that a harder, denser and less sticky dough was produced by the addition of both types of RS. The baking of these doughs resulted in the production of crumblier cookies of less spread ratio, lower porous crumb and whiter surface/crumb. Moreover, in-vitro digestibility of the cookies demonstrated that the baking process can adversely reduce the resistance of RS4 to the enzymolysis reactions. This phenomenon was further corroborated by in-vivo studies where the RS4 enriched cookies were less capable in reducing the postprandial blood glucose. TOPSIS, through successful solving of the multiple criteria decision 9 (alternatives) × 15 (evaluated attributes) matrix suggested that the cookie containing 15% RS is the best alternative in all aspects, possessing acceptable physicochemical/organoleptic attributes, and in-vivo/in-vitro dietary fiber.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yahya Maghsoudlou
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mehran Aalami
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Mojtaba Raeisi
- Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran; Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
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Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties. Foods 2021; 10:foods10081883. [PMID: 34441660 PMCID: PMC8393843 DOI: 10.3390/foods10081883] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/13/2021] [Accepted: 08/13/2021] [Indexed: 11/27/2022] Open
Abstract
This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat. Physical characteristics, consumer acceptance and purchase preferences, baking losses, nutritional properties, shelf-life, as well as cost and industrial processability were considered and discussed. Results on physical properties showed that firmness had increased in reformulated muffins while springiness only decreased when both sugar and fat were reduced by 30% (p < 0.05). Texture and sensory properties of reformulated muffins were acceptable, and the purchase intent rate was high. Regarding the nutritional properties, muffins incorporating more than 10% of fibres allowed the addition of nutritional claims. The incremental area under the curve iAUC120min of blood glucose in healthy adults (n = 13) was significantly lower than control after ingesting 30% reduced sugar or fat muffins using inulin (p < 0.01). The microbial profile was not affected by reformulation during storage at 25 °C for 10 days. This study concluded that there is a significant potential to industrially produce reduced sugar or fat muffins using inulin or GBF up to 30% without significantly deteriorating quality attributes.
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Jaworska D, Królak M, Jeżewska‐Zychowicz M. Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment? NUTR BULL 2020. [DOI: 10.1111/nbu.12428] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- D. Jaworska
- Department of Food Gastronomy and Food Hygiene Institute of Human Nutrition Sciences Warsaw University of Life Sciences‐SGGW Warsaw Poland
| | - M. Królak
- Department of Food Market and Consumer Research Institute of Human Nutrition Sciences Warsaw University of Life Sciences‐SGGW Warsaw Poland
| | - M. Jeżewska‐Zychowicz
- Department of Food Market and Consumer Research Institute of Human Nutrition Sciences Warsaw University of Life Sciences‐SGGW Warsaw Poland
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Wang L, Wang L, Zhang N, Li M, Li Z. Glucose metabolic effects of oat noodles with different processing in type 2 diabetic mice. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Borczak B, Sikora M, Sikora E, Dobosz A, Kapusta-Duch J. Glycaemic index of wheat bread. STARCH-STARKE 2017. [DOI: 10.1002/star.201700022] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Barbara Borczak
- Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
| | - Marek Sikora
- Faculty of Food Technology, Department of Carbohydrate Technology; University of Agriculture in Krakow; Krakow Poland
| | - Elżbieta Sikora
- Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
| | - Anna Dobosz
- Faculty of Food Technology, Department of Carbohydrate Technology; University of Agriculture in Krakow; Krakow Poland
| | - Joanna Kapusta-Duch
- Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
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Bread making technology influences postprandial glucose response: a review of the clinical evidence. Br J Nutr 2017; 117:1001-1012. [DOI: 10.1017/s0007114517000770] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
AbstractLowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear. The presence of organic acids is possibly involved, but the exact mechanism of action is still to be confirmed. The reviewed data also revealed that the alteration of other processing conditions (method of cooking, proofing period, partial baking freezing technology) can effectively decrease postprandial glucose response to bread, by influencing physical structure and retrogradation of starch. The development of healthier bread products that benefit postprandial metabolic responses is crucial and suggested baking conditions can be used by the bread industry for the promotion of public health.
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Majzoobi M, Raiss Jalali A, Farahnaky A. Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part-Baked Bread. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12237] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology School of Agriculture; Shiraz University; Shiraz Iran
- Department of Primary Industries; Wagga Wagga Agricultural Institute and Graham Centre for Agricultural Innovation; Wagga Wagga NSW 2650 Australia
| | - Aida Raiss Jalali
- Department of Food Science and Technology School of Agriculture; Shiraz University; Shiraz Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology School of Agriculture; Shiraz University; Shiraz Iran
- School of Biomedical Sciences and Graham Centre for Agricultural Innovation; Charles Sturt University; Wagga Wagga NSW Australia
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In vitro starch digestibility, degree of gelatinization and estimated glycemic index of foxtail millet-derived products: Effect of freezing and frozen storage. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.03.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Borczak B, Sikora E, Sikora M, Kapusta-Duch J, Rosell CM. Starch digestibility index and antioxidative properties of partially baked wheat-flour bakery with an addition of dietary fibre. STARCH-STARKE 2015. [DOI: 10.1002/star.201500029] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Barbara Borczak
- Department of Human Nutrition, Faculty of Food Technology; Agricultural University in Krakow; Krakow Poland
| | - Elżbieta Sikora
- Department of Human Nutrition, Faculty of Food Technology; Agricultural University in Krakow; Krakow Poland
| | - Marek Sikora
- Department of Carbohydrate Technology, Faculty of Food Technology; Agricultural University in Krakow; Krakow Poland
| | - Joanna Kapusta-Duch
- Department of Human Nutrition, Faculty of Food Technology; Agricultural University in Krakow; Krakow Poland
| | - Cristina M. Rosell
- Food Science Department; Institute of Agrochemistry and Food Technology (IATA-CSIC); Paterna Valencia Spain
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Marcin K, Jarosław W, Monika P, Agnieszka W. Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1036309] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Sanz-Penella JM, Laparra JM, Haros M. Impact of α-amylase during breadmaking on in vitro kinetics of starch hydrolysis and glycaemic index of enriched bread with bran. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:216-21. [PMID: 25074672 DOI: 10.1007/s11130-014-0436-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Nowadays, the use of enzymes has become a common practice in the bakery industry, as they can improve dough quality and texture of final product. However, the use of α-amylases could have a negative effect in the glycaemic load of product, due to the released sugars from the starch hydrolysis that are not used by yeasts during the fermentation process. This study evaluated the effect of the addition of α-amylase in bakery products with bran on in vitro kinetics of starch hydrolysis. The use of flour with a high degree of extraction or high bran amount could decrease the GI even with the inclusion of α-amylase in the formulation. It should be taken into account the amount of bran and α-amylase when formulating breads in order to obtain products with lower GI than white bread. However, the fact that kinetics of starch hydrolysis remained unaltered indicates that the use of α-amylase in bread-making processes could provide technological advantages improving quality of breads without markedly changes in their glycaemic index.
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Affiliation(s)
- Juan Mario Sanz-Penella
- Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Av. Agustín Escardino, 7, 46980, Paterna, Valencia, Spain
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Borczak B, Sikora E, Sikora M, Kapusta-Duch J. The influence of prolonged frozen storage of wheat-flour rolls on resistant starch development. STARCH-STARKE 2013. [DOI: 10.1002/star.201300183] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Barbara Borczak
- Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
| | - Elżbieta Sikora
- Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
| | - Marek Sikora
- Faculty of Food Technology, Department of Carbohydrate Technology; University of Agriculture in Krakow; Krakow Poland
| | - Joanna Kapusta-Duch
- Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
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