The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies

A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative disease...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2017-09, Vol.72 (3), p.280-287
Main Authors: Mofasser Hossain, A. K. M., Brennan, Margaret A., Mason, Susan L., Guo, Xinbo, Brennan, Charles S
Format: Article
Language:English
Subjects:
Antioxidants
Antioxidants - analysis
Avena
Barley
Bioactive compounds
Biocompatibility
Blood Glucose
Cardiovascular diseases
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cognitive ability
Cookies
Diabetes mellitus
Dietary fiber
Dietary Fiber - analysis
Digestion
Ecology
Flour - analysis
Food
Food Science
Glucose
Glycemic Index
Health risks
Hordeum
Humans
In vitro methods and tests
Neurodegenerative diseases
Neurological diseases
Nutrition
Nutritive Value
Original Paper
Plant Physiology
Powder
Powders - analysis
Ribes - chemistry
Sugar
Triticum
Wheat
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Summary:A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative diseases including Alzheimer’s disease. Blackcurrant powder (BC) is a rich source of dietary fibre and bioactive compounds. Wholemeal wheat, barley and oat flours contain high amount of fibre. In this study, a model food (cookie) was developed and used to investigate the in vitro glycaemic glucose equivalent and antioxidant activities of the cookies made with three different wholemeal flours (wheat, barley and oat) with different replacement levels (5, 10 and 15%) of blackcurrant powder. Increasing the proportion of blackcurrant powder in the cookie resulted in a significant ( P  
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-017-0619-0