Impact of food processing on the in vitro and in vivo glycemic response to citrus fiber-enriched dough products

• Published in: Journal of functional foods 2024-06, Vol.117, p.106230, Article 106230
• Main Authors: Miehle, Elisabeth, Pietrynik, Katarzyna, Bader-Mittermaier, Stephanie, Skurk, Thomas, Eisner, Peter, Hauner, Hans
• Format: Article
• Language: English
• Subjects: Baking; Dietary fiber; Extrusion cooking; Postprandial glycemia; Starch digestibility
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2024.106230

[Display omitted] •A combined in vivo & in vitro framework was developed for fiber-enriched products with slow glucose response.•Extrusion alters matrix composition and glucose availability in a diffusion model.•In vivo glucose response did not differ between fiber-enriched and control products.•Glucose responses to particular products were inconsistent among participants. Frequent consumption of processed, high-glycemic, low-fiber foods is associated with an increased risk of hyperglycemia, hyperinsulinemia, and ultimately of type-2 diabetes. This work investigated the impact of enriching high-glucose doughs with citrus fiber and various processing methods (baking and extrusion cooking) on glycemia using a novel combination of in vitro and in vivo methodology and relating to product-specific characteristics. Starch digestibility, dietary fiber composition, product structure and in vitro glucose release were determined. In vivo glycemia and insulinemia were evaluated in 11 adults at metabolic risk in a randomized, double-blind crossover study. The fiber-enriched products significantly reduced in vitro glucose release by up to 15 %. Extrusion at 180 °C increased soluble and total dietary fiber contents by 10 % and resistant starch content by 60 %, impairing in vitro glucose release. Neither fiber-enrichment nor processing methods significantly influenced postprandial glucose and insulin concentrations in study participants emphasizing the need for combined developmental approaches.