Glycemic index of commonly consumed carbohydrate foods in the Philippines

Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour

Chestnuts, despite their nutritional value, pose challenges in starch processing, digestion, and absorption. This study employed various color-fixing formulations and processing methods to simulate the in vitro digestion of both untreated and enzymatically hydrolyzed chestnut flour. Changes in starch properties, digestion characteristics, and estimated glycemic index (eGI) were analyzed to understand how enzymatic hydrolysis affects chestnut flour properties. The results showed that the browning of chestnut flour was the least when the mass ratio of vitamin C, citric acid, and EDTA-Na2 was 9:1:0.3. Following treatment with pullulanase and glucoamylase, the content of rapidly digestible starch decreased to 10 %, while the content of slowly digestible starch and resistant starch increased to 62 % and 27 %, respectively. The eGI value of chestnut flour after enzymatic hydrolysis increased to 61.85-65.14, the hydrolysis rate was 78.37 %-89.20 %, the water holding capacity was 5.3-8.6, the solubility was 51.33 %-58.33 %, and the swelling degree decreased to 2.21-3.33 mL/g.

Novel nutritionally-enriched gummy jelly infused with nipa palm vinegar powder and nipa palm syrup as functional food ingredients

The objective of this research was to develop a nutritionally-enriched gummy jelly product incorporating nipa palm vinegar powder (NPVp; a nutrients-rich vinegar) and nipa palm syrup (NPS), a nutrients-rich sweetener with a low glycemic index. A gummy jelly product was developed based on sensory acceptance tests. The water activity and the moisture content of the final product were within the acceptable range for preservation under ambient conditions. The final product had a total phenolic content of 861 μg gallic acid equivalent (GAE) per g and an antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) of 72.7 %. The final product had the following nutritional attributes (per 100 g dry mass): 319.7 kcal of energy, 8.8 g protein, 0.2 g fats, 70.6 g carbohydrates, 59.9 g total sugars, 0.7 g of total dietary fibers, 34.6 mg calcium, 0.3 mg iron, 168.0 mg sodium, and 774.7 mg vitamin C. The in vitro glycemic index of the product was 27.4. Based on their nutrients-content, NPVp and NPS were suitable for use in other functional food products.

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public's negative perception of excess sugar intake. Coconut sugar is a healthier, sweetener option than the majority of other sugars that are commercially available. Sap is collected from trees to be transported, stored, and evaporated during processing, which are labor- and resource-intensive operations. Consequently, the cost of production is higher than it is for cane sugar. Given its high nutritional value and low glycemic index, people are willing to pay higher prices for it. However, one barrier is ignorance of its health benefits. This review examines and deals in-depth with the most significant features of coconut sugar chemical analyses to focus on several analytical methodologies given the increasing demand for naturally derived sweeteners in the last 10 years. A deeper understanding of the quality control, safety, health effects, nutritional profile, and sustainability issues corresponding to coconut sugar is necessary to effectively implement them in the food industry.

Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology

Due to high rice consumption, food insecurity can negatively impact health; hence, food diversification is considered an appropriate solution for achieving national food security. Artificial rice production using local natural resources will support food sustainability in Indonesia. Sago, arrowroot tuber, and mung bean flours were the main ingredients for producing artificial rice using the hot extrusion method. The effects of composite flour composition and extrusion temperatures on the nutritional value (carbohydrate, protein, fat, and fiber), morphological structure (scanning electron microscopy analysis), thermal stability (differential scanning calorimetry analysis), and acceptability of artificial rice were investigated in this study. The results showed that the best composition was obtained when using a combination of 50% (w/w) sago flour, 30% (w/w) arrowroot tuber flour, and 20% (w/w) mung bean flour. The results of chemical analysis showed that the best artificial rice in this study contained 11.18% water content, 80.27% carbohydrates, 5.14% protein, 0.46% fat, and 5.14% crude fiber. The product contained sufficient fiber and carbohydrate content to be an appropriate staple food. The best extrusion temperature was 85 °C. Moreover, the differential scanning calorimetry profiles showed that artificial rice began undergoing physical changes at approximately 100 °C. Importantly, the color, texture, aroma, and taste of the cooked artificial rice were accepted by consumers.

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Sago, arrowroot, and mung bean flour are the suitable material for artificial rice.

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Extrusion temperature influences the artificial nutritional rice significantly.

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The consumers reported that artificial rice product has been accepted as rice substitution.

Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization

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.

Evaluation of structural, chemical and digestibility properties of multigrain pasta

ABSTRACT

Millet flours due to their high dietary fibre and therapeutic health benefits offer immense potential to enhance the nutritional quality of conventional durum wheat pasta. In the present study, physiochemical and functional properties of durum wheat semolina (DWS), sorghum flour (SF), finger millet flour (FMF) and multigrain flour (MF) prepared with a blend of DWS (51.60%), SF (31.96%) and FMF (13.04%), were examined for their pasta making potential. Developed multigrain pasta was characterized on the basis of antioxidant, anti-nutritional, in vitro protein and starch digestibility and microstructural properties. The rheological properties (water absorption, development time and departure time), pasting profile (peak and breakdown viscosity) and transition temperature (onset; T o , mid; T p and conclusion; T c ) of MF was higher (P ≤ 0.05) when compared with DWS. Significant improvement in total dietary fibre, antioxidant activity with reduced glycemic index was observed for uncooked multigrain pasta over the control sample (DWS). Multigrain uncooked pasta revealed limitation of higher anti-nutritional factors, reduced protein digestibility and structural strength as compared with control. The cooking of pasta increased protein and starch digestibility of the control and multigrain pasta as an effect of decreased anti-nutritional factors. Results suggest that both SF and FMF can become useful for manufacturing of pasta with improved nutritional value, antioxidant levels and reduced glycemic index.

GRAPHIC ABSTRACT

In Vitro Starch Hydrolysis and Estimated Glycaemic Index of Biscuits from Unripe Banana Peel Flour

Banana peels are industrial waste that is normally being utilized for biogas production or disposed of without use. By converting banana peels into flour, the waste product can be reduced and the benefits that originate from its fibre and bioactive substances can enhance the nutritional value in other food products. Furthermore, the flour will increase the economical source of the industry as it is obtainable at a low-cost. The transformation of banana peels (waste) into flour (food ingredient) can improve the sustainability of the food chain and promote consumers' health. The unripe banana peel flour (UBPF) constitute of 41.4% total starch and 37.6% total dietary fibre with a higher percentage of insoluble dietary fibre than soluble dietary fibre. Various levels of UBPF from Berangan variety ranging from 0% to 40% were incorporated in the formulation of biscuits. The partial substitution of UBPF significantly increased the total dietary fibre content of biscuits from 1.83% to 4.70%. Starch hydrolysis and estimated glycemic index (eGI) of biscuits were analysed by enzymatic in-vitro digestion. The result showed that partial substitution of Berangan BPF significantly decreased (p<0.05) the starch digestion rate thus lowering the eGI of biscuits from high eGI food to intermediate GI food. UBPF has great potential as a functional ingredient to improve the nutritive value of foods as well as to reduce the glycemic index of food products.

A glycaemic index compendium of non-western foods

Current international tables published on the glycaemic index (GI) of foods represent valuable resources for researchers and clinicians. However, the vast majority of published GI values are of Western origin, notably European, Australian and North American. Since these tables focus on Western foods with minimal inclusion of other foods from non-Western countries, their application is of limited global use. The objective of this review is to provide the GI values for a variety of foods that are consumed in non-Western countries. Our review extends and expands on the current GI tables in an attempt to widen its application in many other regions of the world.

Processing of coconut sap into sugar syrup using rotary evaporation, microwave, and open-heat evaporation techniques

BACKGROUND

Coconut sugar has a caramel color with a taste like brown sugar. It is commonly used as natural sweetener. However, coconut sugar has been produced from coconut sap using a traditional method that involves heating the sap at high temperature (>100 °C) in an open pan for a long period (3-5 h). This conventional method results in an over-cooked sugar, which leads to quality deterioration in terms of both its physical and chemical properties. The current study aimed to investigate the processing of coconut sap into sugar syrup using alternative processing techniques such as rotary vacuum evaporation (RE) and microwave evaporation (ME), comparing them with open-heat evaporation (OHE) technique.

RESULTS

Coconut sugar syrup produced by rotary evaporation at 60 °C and 250 mbar vacuum (RE-60) required the shortest production time (12.2 min) and the lowest processing temperature (54.8 °C) when compared with ME (13 min and 103.2 °C) and OHE (46.8 min and 101.6 °C). It also had a light brownish color with a higher L* value (35.17) than the ME (29.84) and OHE (23.84) methods. It was found to contain higher amounts of monosaccharides (fructose and glucose) and lower amounts of disaccharides (sucrose). Furthermore, the amount of energy required for RE-60 (0.35 kWh) was much less than for OHE (0.83 kWh).

CONCLUSION

This study provided an alternative processing method for the sugar processing industry to produce coconut sugar using the rotary evaporation method at 60 °C under 250 mbar vacuum with better physicochemical qualities, shorter processing time, and minimum input energy. © 2020 Society of Chemical Industry.

Glycemic index of pulses and pulse-based products: a review

Pulses are a major source for plant-based proteins, with over 173 countries producing and exporting over 50 million tons annually. Pulses provide many of the essential nutrients and vitamins for a balanced and healthy diet, hence are health beneficial. Pulses have been known to lower glycemic index (GI), as they elicit lower post prandial glycemic responses, and can prevent insulin resistance, Type 2 diabetes and associated complications. This study reviews the GI values (determined by in vivo methodology) reported in 48 articles during the year 1992-2018 for various pulse type preparations consumed by humans. The GI ranges (glucose and bread as a reference respectively) for each pulse type were: broad bean (40 ± 5 to 94 ± 4, 75 to 93), chickpea (5 ± 1 to 45 ± 1, 14 ± 3 to 96 ± 21), common bean (9 ± 1 to 75 ± 8, 18 ± 2 to 99 ± 11), cowpea (6 ± 1 to 56 ± 0.2, 38 ± 19 to 66 ± 7), lentil (10 ± 3 to 66 ± 6, 37 to 87 ± 6), mung bean (11 ± 2 to 90 ± 9, 28 ± 1 to 44 ± 6), peas (9 ± 2 to 57 ± 2, 45 ± 8 to 93 ± 9), pigeon peas (7 ± 1 to 54 ± 1, 31 ± 4), and mixed pulses (35 ± 5 to 66 ± 23, 69 ± 42 to 98 ± 29). It was found that the method of preparation, processing and heat applications tended to affect the GI of pulses. In addition, removal of the hull, blending, grinding, milling and pureeing, reduced particle size, contributed to an increased surface area and exposure of starch granules to the amylolytic enzymes. This was subsequently associated with rapid digestion and absorption of pulse carbohydrates, resulting in a higher GI. High or increased heat applications to pulses were associated with extensive starch gelatinization, also leading to a higher GI. The type of reference food used (glucose or white bread) and the other nutrients present in the meal also affected the GI.

Ghazali H, Chang LS, Manaf YN. Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.

Comparison of chemical properties, glycemic index, and glycemic load, between arrowroot (Maranta arundinaceae) cookies containing glucomannan extract with palm sugar addition

Diabetes Mellitus (DM) is a degenerative disease mainly caused by high carbohydrate and high glycemic index (GI) diet. Meanwhile, Indonesia has large source of low GI food, such as arrowroot, porang tuber, and palm sugar that has not developed well. Cookie, as a well-known snack in Indonesia, will be made from the combination of arrowroot flour, porang glucomannan extract, and palm sugar is expected could be an alternative snack for diabetic people. The aim of research is to investigate the difference of chemical properties (proximate, total starch, total dietary fiber, total sugar, and resistant starch), GI, and glycemic load (GL) between arrowroot cookies containing glucomannan extract with palm sugar and cane sugar addition. The research was conducted using analytical observation method with cross-sectional design. Chemical properties will be compared using unpaired t-test. GI of cookies with palm sugar is 19.6, while GI of cookies with cane sugar is 25.6. GL of cookies with palm sugar is 13.71, while GL of cookies with cane sugar is 17.6. There is no significant difference in chemical properties, except in total dietary fiber (p<0.05). Both cookies classified into low GI and moderate GL food.

The effect of sugar substitutes on selected characteristics of shortcrust pastry

The aim of this study was to evaluate the possibility of substituting sugar in crust pastry with natural substitutes, such as stevia, xylitol, coconut sugar as well as dried banana. Furthermore, a comparison of physicochemical properties was carried out. The crust pastry obtained was analyzed in terms of color by CIEL*a*b*, textures, water activity, bake loss, semi-consumer assessments and the nutritional value was calculated. There was a clear impact caused by the sugar substitute on the physicochemical properties and their sensory assessment. The cakes with xylitol had the closest color, smell and taste to the control sample (with sucrose). The cakes with dried banana had a significantly reduced hardness compared to the control sample. The lowest bake loss was observed in the case of pastry with dried banana, while the highest was in the case of xylitol. In sensory analysis, the “Just-about-right” method was used, and pastries with a sweter taste were more desirable (xylitol) and pastry with the stevia substitute showed the lowest desirability. The lowest energy value per 100 g was obtained for stevia (392 kcal/ 100g), while for xylitol energy, the value was reduced by 6%.

Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid

Non-alcoholic still beverages were prepared from palm sugar, Aframomum melegueta pepper, and citric acid, and their physico-chemical, nutritional, antioxidative, and sensory properties were examined in order to determine their suitability as functional refreshing drinks of good nutritional value. Results for titrable acidity, pH, 5-hydroxymethylfurfural (5-HMF), and antioxidant capacity (total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and reducing power), vitamin C, and carbohydrate content indicate that the beverage formulations had suitable chemical, nutritional, and antioxidant characteristics, and may be functional. Sensory evaluation of the formulations showed that they were acceptable and refreshing, thus presenting attractive ways of delivering the health benefits of oil palm sugar and Aframomum melegueta pepper.

Synergistic effect of green tea, cinnamon and ginger combination on enhancing postprandial blood glucose

This study was maintained to determine the immediate effect of green tea, cinnamon, ginger and combination of them on postprandial glucose levels. The Glycemic Index (GI) for previous treatments was measured as an indicator for postprandial glucose pattern. Twenty-two healthy volunteers from both genders were enrolled in this study. Mean age was 21.3 years and mean BMI was 24.6 kg m(-2). For each herb and combination treatment, a concentration of 2.5% aqueous tea extract was prepared. The GI of green tea, cinnamon and ginger were 79, 63 and 72 respectively. Herbs combination exerted GI of 60, which was the lowest. Combination of these herbs showed the best lowering effect on postprandial glucose levels as compared with each herb alone. A potential synergism from the active ingredients of blended herbs was determined.