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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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| Published in: | Plant foods for human nutrition (Dordrecht) 2017-09, Vol.72 (3), p.280-287 |
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| Main Authors: | , , , , |
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| cites | cdi_FETCH-LOGICAL-c372t-130815eabe2bd9d65d5ccb1ef36434a41becadaaae83de05d8d5487fbe2404e03 |
| container_end_page | 287 |
| container_issue | 3 |
| container_start_page | 280 |
| container_title | Plant foods for human nutrition (Dordrecht) |
| container_volume | 72 |
| creator | Mofasser Hossain, A. K. M. Brennan, Margaret A. Mason, Susan L. Guo, Xinbo Brennan, Charles S |
| description | 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
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| doi_str_mv | 10.1007/s11130-017-0619-0 |
| format | article |
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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
< 0.05) decrease in glucose release after
in vitro
digestion compared to the control. In addition, incorporation of blackcurrant powder in cookies up to 15% increased the antioxidant capacity. The combination of wholemeal flour and the bioactive compound rich blackcurrant has the potential to improve the nutritional value and reduce the glycaemic index of such foods.</description><identifier>ISSN: 0921-9668</identifier><identifier>EISSN: 1573-9104</identifier><identifier>DOI: 10.1007/s11130-017-0619-0</identifier><identifier>PMID: 28660375</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>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</subject><ispartof>Plant foods for human nutrition (Dordrecht), 2017-09, Vol.72 (3), p.280-287</ispartof><rights>Springer Science+Business Media, LLC 2017</rights><rights>Copyright Springer Science & Business Media 2017</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c372t-130815eabe2bd9d65d5ccb1ef36434a41becadaaae83de05d8d5487fbe2404e03</citedby><cites>FETCH-LOGICAL-c372t-130815eabe2bd9d65d5ccb1ef36434a41becadaaae83de05d8d5487fbe2404e03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28660375$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mofasser Hossain, A. K. M.</creatorcontrib><creatorcontrib>Brennan, Margaret A.</creatorcontrib><creatorcontrib>Mason, Susan L.</creatorcontrib><creatorcontrib>Guo, Xinbo</creatorcontrib><creatorcontrib>Brennan, Charles S</creatorcontrib><title>The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies</title><title>Plant foods for human nutrition (Dordrecht)</title><addtitle>Plant Foods Hum Nutr</addtitle><addtitle>Plant Foods Hum Nutr</addtitle><description>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
< 0.05) decrease in glucose release after
in vitro
digestion compared to the control. In addition, incorporation of blackcurrant powder in cookies up to 15% increased the antioxidant capacity. The combination of wholemeal flour and the bioactive compound rich blackcurrant has the potential to improve the nutritional value and reduce the glycaemic index of such foods.</description><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Avena</subject><subject>Barley</subject><subject>Bioactive compounds</subject><subject>Biocompatibility</subject><subject>Blood Glucose</subject><subject>Cardiovascular diseases</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cognitive ability</subject><subject>Cookies</subject><subject>Diabetes mellitus</subject><subject>Dietary fiber</subject><subject>Dietary Fiber - analysis</subject><subject>Digestion</subject><subject>Ecology</subject><subject>Flour - analysis</subject><subject>Food</subject><subject>Food Science</subject><subject>Glucose</subject><subject>Glycemic Index</subject><subject>Health risks</subject><subject>Hordeum</subject><subject>Humans</subject><subject>In vitro methods and tests</subject><subject>Neurodegenerative diseases</subject><subject>Neurological diseases</subject><subject>Nutrition</subject><subject>Nutritive Value</subject><subject>Original Paper</subject><subject>Plant Physiology</subject><subject>Powder</subject><subject>Powders - analysis</subject><subject>Ribes - chemistry</subject><subject>Sugar</subject><subject>Triticum</subject><subject>Wheat</subject><issn>0921-9668</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNp1kU9v1DAQxS0EokvhA3BBlrhwCczEf5IcYdXSSpXaQ6seLceedNMm8dZOQHx7HG1BCKmnGY1_8_xGj7H3CJ8RoPqSEFFAAVgVoLEp4AXboKpE0SDIl2wDTYlFo3V9xN6kdA95R2v1mh2VtdYgKrVhj9c74tswtv1Enp90HbmZh45_G6x7cEuMdpr5VfjpKXI7eX67CwONZAd-OoQlJj4Hfj7uY_hB_CyP5x2_imEMcz_drd2e4txTWiW3ITzk9i171dkh0bunesxuTk-ut2fFxeX38-3Xi8KJqpyLfFiNimxLZesbr5VXzrVIndBSSCuxJWe9tZZq4QmUr72SddVlXoIkEMfs00E3m3tcKM1m7JOjYbAThSUZbFDWCkpsMvrxP_Q-3zZld5kSVQ1SV2Wm8EC5GFKK1Jl97EcbfxkEs-ZhDnmYnIdZ8zCriQ9Pyks7kv-78SeADJQHIOWn6Y7iP18_q_obtbqWYQ</recordid><startdate>20170901</startdate><enddate>20170901</enddate><creator>Mofasser Hossain, A. 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K. M.</creatorcontrib><creatorcontrib>Brennan, Margaret A.</creatorcontrib><creatorcontrib>Mason, Susan L.</creatorcontrib><creatorcontrib>Guo, Xinbo</creatorcontrib><creatorcontrib>Brennan, Charles S</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mofasser Hossain, A. K. M.</au><au>Brennan, Margaret A.</au><au>Mason, Susan L.</au><au>Guo, Xinbo</au><au>Brennan, Charles S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies</atitle><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle><stitle>Plant Foods Hum Nutr</stitle><addtitle>Plant Foods Hum Nutr</addtitle><date>2017-09-01</date><risdate>2017</risdate><volume>72</volume><issue>3</issue><spage>280</spage><epage>287</epage><pages>280-287</pages><issn>0921-9668</issn><eissn>1573-9104</eissn><abstract>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
< 0.05) decrease in glucose release after
in vitro
digestion compared to the control. In addition, incorporation of blackcurrant powder in cookies up to 15% increased the antioxidant capacity. The combination of wholemeal flour and the bioactive compound rich blackcurrant has the potential to improve the nutritional value and reduce the glycaemic index of such foods.</abstract><cop>New York</cop><pub>Springer US</pub><pmid>28660375</pmid><doi>10.1007/s11130-017-0619-0</doi><tpages>8</tpages></addata></record> |
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| 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 |
| title | The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies |
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