The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants.

Autor: Bajka BH; Biopolymers Group, Department of Biochemistry, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK., Pinto AM; Biopolymers Group, Department of Biochemistry, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK., Ahn-Jarvis J; Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, Norwich, UK., Ryden P; Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, Norwich, UK., Perez-Moral N; Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, Norwich, UK., van der Schoot A; Biopolymers Group, Department of Biochemistry, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK., Stocchi C; Biopolymers Group, Department of Biochemistry, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK., Bland C; Biopolymers Group, Department of Biochemistry, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK., Berry SE; Diet and Cardiometabolic Group, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK., Ellis PR; Biopolymers Group, Department of Biochemistry, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK., Edwards CH; Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, Norwich, UK.
Jazyk: angličtina
Zdroj: Food hydrocolloids [Food Hydrocoll] 2021 May; Vol. 114, pp. 106565.
DOI: 10.1016/j.foodhyd.2020.106565
Abstrakt: The global rise in obesity and type 2 diabetes has generated significant interest in regulating the glycaemic impact of staple foods. Wheat breads (white or wholemeal) are popular staples, but have a high-glycaemic index, due to the highly digestible wheat starch. Reducing the glycaemic potency of white bread is challenging because the bread-making conditions are mostly conducive to starch gelatinisation. Cellular legume powders are a new source of type 1 resistant starch, where the starch is encapsulated by dietary fibre in the form of intact plant cell walls. The starch in these cell powders is less susceptible to gelatinisation and digestion than starch in conventional legume flours. However, legume cell resilience to baking conditions and the effects of this ingredient on glycaemic responses and product quality are unknown. Here we show that the integrity of cell wall fibre in chickpea powder was preserved on baking and this led to a ~40% reduction in in vivo glycaemic responses (iAUC 120 ) to white bread rolls (~50 g available carbohydrate and 12 g wheat protein per serving) when 30% or 60% (w/w) of the wheat flour was replaced with intact cell powder. Significant reductions in glycaemic responses were achieved without adverse effects on bread texture, appearance or palatability. Starch digestibility analysis and microscopy confirmed the importance of cell integrity in attenuating glycaemic responses. Alternative processing methods that preserve cell integrity are a new, promising way to provide healthier low glycaemic staple foods; we anticipate that this will improve dietary options for diabetes care.
Competing Interests: There are no immediate conflicts of interest. The methods of preparation of chickpea cell powder (as PulseON®) is covered by a published international patent application but is not commercialised. The patent is authored by CE and PE. SB receives consultancy and shares from ZOE Global Ltd. The other authors [BB, AP, PR, JAJ, NPM, AS, CS, CB] have no conflicts of interest to declare.
(© 2020 The Author(s).)
Databáze: MEDLINE
Externí odkaz: