Delamare Gael Y F, Butterworth Peter J, Ellis Peter R, Hill Sandra, Warren Frederick J, Edwards Cathrina H
Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UQ, United Kingdom.
Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom.
Food Chem X. 2020 Feb 7;5:100078. doi: 10.1016/j.fochx.2020.100078. eCollection 2020 Mar 30.
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. 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.
许多碳水化合物食物含有能被迅速消化并引发高血糖指数的淀粉。最近开发出了一种富含1型抗性淀粉（RS1）的豆类成分（PulseON®）；然而，将其加工成食品时作为功能性成分的潜力需要评估。在一份咸味饼干配方中，使用PulseON®替代0%、25%、50%、75%和100%的小麦粉。评估了饼干的淀粉消化动力学以及成分的持水特性。在饼干制作过程中，PulseON®中的RS1在结构上似乎未受损害。用PulseON®替代50%的小麦粉可使饼干的淀粉水解指数降低近60%。这似乎是由于这些成分对淀粉糊化所需水分可用性的影响。总体而言，这些发现凸显了将饼干用作PulseON®的食物载体以增加消费者对豆类蛋白、膳食纤维以及潜在的低血糖淀粉摄入量的潜力。
