Scientific journal

53 2014

Journal of Food and Nutrition Research
Summary No. 2 / 2014

Vujić, L. – Vitali Čepo, D. – Šebečić, B. – Vedrina Dragojević, I.
Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits
Journal of Food and Nutrition Research, 53, 2014, No. 2, s. 152-161

Lovorka Vujić, Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovačića 1, 10000 Zagreb, Croatia.
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Summary: Based on the nutritionists‘ opinion that diet may have a preventive and protective role in many diseases, the possibilities of development of biscuits with lower glycemic index (GI) as functional cereal-based products were examined in this work. Results showed that, by substitution of 30% of white wheat flour with selected pseudocereals (buckwheat or amaranth flour) and legumes (soya or carob flour), it was possible to achieve better macronutritive quality of biscuits. Incorporation of selected flours resulted in a decrease of in vitro starch digestibility in terms of significant decrease of rapidly available glucose (9.6–47.6%), and rapidly digestible starch (9.8–50.4%). A significant increase in the resistant starch content was achieved by the implementation of pseudocereals (43.5–56.1%). Control biscuits, biscuits with added saccharose, and biscuits with buckwheat flour and without inulin, had medium GI (58.7–66.9), while samples with amaranth, soya or carob flour had low GI (44.9–52.5). None of the investigated biscuits had high GI. A very good correlation between the results obtained in vitro and GI values were determined indicating that the formulation of biscuits with lower starch digestibility represented a good approach in lowering GI of biscuits, and therefore increasing its functional properties.

Keywords: in vitro starch digestibility; glycemic index; biscuits

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