Tongkaew Patthamawadee, Purong Deeyana, Ngoh Suraida, Phongnarisorn Benjapor, Aydin Ebru
Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University Pattani Campus, Pattani 94000, Thailand.
Department of Food Technology, Faculty of Agricultural Technology, Phuket Rajabhat University, Phuket 83000, Thailand.
Foods. 2021 Nov 29;10(12):2937. doi: 10.3390/foods10122937.
Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunteers to the Riceberry and wheat flour waffles at 0, 15, 30, 45, 60, 90, 120, 150, and 180 min were monitored. In addition, the glycemic index of the products was calculated. The finding revealed that replacing sugar with 50% ( of total sugar) palm sugar powder and 50% maltitol was the most acceptable formulation that received the highest acceptability scores in terms of overall acceptability and texture. The blood glucose levels of both Riceberry waffle and wheat flour were not significantly different. The glycemic index of Riceberry waffle and wheat flour waffle were 94.73 ± 7.60 and 91.96 ± 6.93, respectively. Therefore, Riceberry waffle could be used as an alternative gluten-free product for celiac patients, but not for diabetic patients.
由于消费者需求不断增加，无麸质产品得以开发。这些产品感官品质和营养价值的提升可能会推动功能性食品的发展，并带来健康益处。本研究的目的是用红米米粉开发一种无麸质华夫饼配方，用麦芽糖醇和棕榈糖粉替代蔗糖。对这些产品的感官可接受性以及健康志愿者食用红米和小麦粉华夫饼后的血糖水平进行了评估。监测了志愿者在0、15、30、45、60、90、120、150和180分钟时对红米和小麦粉华夫饼的血糖反应。此外，还计算了产品的血糖指数。研究结果表明，用50%（占总糖量）的棕榈糖粉和50%的麦芽糖醇替代糖是最可接受的配方，在总体可接受性和质地方面获得了最高的可接受性评分。红米华夫饼和小麦粉华夫饼的血糖水平没有显著差异。红米华夫饼和小麦粉华夫饼的血糖指数分别为94.73±7.60和91.96±6.93。因此，红米华夫饼可作为乳糜泻患者的无麸质替代产品，但不适用于糖尿病患者。
