Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products

Food Chemistry: X
Gael Y F DelamareCathrina H Edwards

Abstract

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 structurally 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.

Citations

Jul 11, 2020·Journal of the Science of Food and Agriculture·Tara B LoaderCarla G Taylor
Jan 8, 2021·Comprehensive Reviews in Food Science and Food Safety·Andrea Pallares PallaresTara Grauwet
Aug 18, 2021·Comprehensive Reviews in Food Science and Food Safety·Dorine DuijsensTara Grauwet

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Methods Mentioned

BETA
NMR
polarised microscopy
light microscopy

Software Mentioned

SIGMAPLOT
ProgRes® CapturePro
SPSS© Statistics
LINK System

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