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

• Published in: Food Chemistry: X 2020-03, Vol.5, p.100078-100078, Article 100078
• Main Authors: Delamare, Gael Y.F., Butterworth, Peter J., Ellis, Peter R., Hill, Sandra, Warren, Frederick J., Edwards, Cathrina H.
• Format: Article
• Language: English
• Subjects: Biscuit; Composite flour; Glycaemic Index; Legume; PulseON; Resistant starch; Starch digestibility; Wheat
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2020.100078

•PulseON® is a new legume ingredient containing Type 1 resistant starch.•Replacing wheat flour with PulseON™ reduces biscuit in vitro starch digestion by up to 50%.•PulseON® is a source of legume protein, dietary fibre, and potential low glycaemic starch. 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.