Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects
Abstract
:1. Introduction
2. Materials and Methods
2.1. Waffle Preparation
2.2. Sensory Evaluation
2.3. Participants
2.4. Study Design
2.5. Statistical Analysis
3. Results
3.1. Sensory Evaluation
3.2. Postprandial Blood Glucose and Glycemic Index
4. Discussion
4.1. Sensory Aspect
4.2. Human Study Aspect
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- Horstmann, S.; Lynch, K.; Arendt, E. Starch Characteristics Linked to Gluten-Free Products. Foods 2017, 6, 29. [Google Scholar] [CrossRef] [Green Version]
- Hosseini, S.; Soltanizadeh, N.; Mirmoghtadaee, P.; Banavand, P.; Mirmoghtadaie, L.; Shojaee-Aliabadi, S. Gluten-free products in celiac disease: Nutritional and technological challenges and solutions. J. Res. Med. Sci. 2018, 23, 109. [Google Scholar] [CrossRef]
- Weiss, B.; Pinhas-Hamiel, O. Celiac Disease and Diabetes: When to Test and Treat. J. Pediatr. Gastroenterol. Nutr. 2017, 64, 175–179. [Google Scholar] [CrossRef]
- Guennouni, M.; El Khoudri, N.; Bourrhouat, A.; Hilali, A. Nutritional quality of gluten-free products in Moroccan supermarkets and e-commerce platforms. Cereal Chem. 2020, 97, 912–920. [Google Scholar] [CrossRef]
- Romano, A.; Masi, P.; Bracciale, A.; Aiello, A.; Nicolai, M.A.; Ferranti, P. Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product. Eur. Food Res. Technol. 2018, 244, 1595–1604. [Google Scholar] [CrossRef]
- Rai, S.; Kaur, A.; Chopra, C.S. Gluten-Free Products for Celiac Susceptible People. Front. Nutr. 2018, 5, 116. [Google Scholar] [CrossRef] [PubMed]
- Guimarães, R.M.; Pimentel, T.C.; de Rezende, T.A.M.; de Santana Silva, J.; Falcão, H.G.; Ida, E.I.; Egea, M.B. Gluten-free bread: Effect of soy and corn co-products on the quality parameters. Eur. Food Res. Technol. 2019, 245, 1365–1376. [Google Scholar] [CrossRef]
- Chaitra, U.; Abhishek, P.; Sudha, M.L.; Vanitha, T.; Crassina, K. Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition. LWT 2020, 124, 109136. [Google Scholar] [CrossRef]
- Huber, R.; Schoenlechner, R. Waffle production: Influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: Effect of starch and sugar components. Food Sci. Nutr. 2017, 5, 504–512. [Google Scholar] [CrossRef] [PubMed]
- Luo, X.; Arcot, J.; Gill, T.; Louie, J.C.Y.; Rangan, A. A review of food reformulation of baked products to reduce added sugar intake. Trends Food Sci. Technol. 2019, 86, 412–425. [Google Scholar] [CrossRef]
- Stanner, S.A.; Spiro, A. Public health rationale for reducing sugar: Strategies and challenges. Nutr. Bull. 2020, 45, 253–270. [Google Scholar] [CrossRef]
- Ruiz-Ojeda, F.J.; Plaza-Díaz, J.; Sáez-Lara, M.J.; Gil, A. Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials. Adv. Nutr. 2019, 10, S31–S48. [Google Scholar] [CrossRef] [Green Version]
- Kim, J.N.; Park, S.; Shin, W.S. Textural and sensory characteristics of rice chiffon cake formulated with sugar alcohols instead of sucrose. J. Food Qual. 2014, 37, 281–290. [Google Scholar] [CrossRef]
- Saputro, A.D.; Van de Walle, D.; Dewettinck, K. Palm Sap Sugar: A Review. Sugar Tech 2019, 21, 862–867. [Google Scholar] [CrossRef]
- Srikaeo, K.; Sangkhiaw, J.; Likittrakulwong, W. Productions and functional properties of palm sugars. Walailak J. Sci. Technol. 2019, 16, 897–907. [Google Scholar] [CrossRef]
- Henry, C.J.; Quek, R.Y.C.; Kaur, B.; Shyam, S.; Singh, H.K.G. A glycaemic index compendium of non-western foods. Nutr. Diabetes 2021, 11, 2. [Google Scholar] [CrossRef]
- Haupt-Jorgensen, M.; Holm, L.J.; Josefsen, K.; Buschard, K. Possible prevention of diabetes with a gluten-free diet. Nutrients 2018, 10, 1746. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Sirichokworrakit, S.; Phetkhut, J.; Khommoon, A. Effect of Partial Substitution of Wheat Flour with Riceberry Flour on Quality of Noodles. Procedia Soc. Behav. Sci. 2015, 197, 1006–1012. [Google Scholar] [CrossRef] [Green Version]
- Thiranusornkij, L.; Thamnarathip, P.; Chandrachai, A.; Kuakpetoon, D.; Adisakwattana, S. Comparative studies on physicochemical properties, starch hydrolysis, predicted glycemic index of Hom Mali rice and Riceberry rice flour and their applications in bread. Food Chem. 2019, 283, 224–231. [Google Scholar] [CrossRef]
- Chusak, C.; Pasukamonset, P.; Chantarasinlapin, P.; Adisakwattana, S. Postprandial glycemia, insulinemia, and antioxidant status in healthy subjects after ingestion of bread made from anthocyanin-rich riceberry rice. Nutrients 2020, 12, 782. [Google Scholar] [CrossRef] [Green Version]
- Suttireung, P.; Winuprasith, T.; Srichamnong, W.; Paemuang, W.; Phonyiam, T.; Trachootham, D. Riceberry Rice Puddings: Rice-Based Low Glycemic Dysphagia Diets. Asia Pac. J. Clin. Nutr. 2019, 28, 467–475. [Google Scholar] [CrossRef] [PubMed]
- Anuyahong, T.; Chusak, C.; Thilavech, T.; Adisakwattana, S. Postprandial effect of yogurt enriched with anthocyanins from riceberry rice on glycemic response and antioxidant capacity in healthy adults. Nutrients 2020, 12, 2930. [Google Scholar] [CrossRef]
- Kraithong, S.; Lee, S.; Rawdkuen, S. Physicochemical and functional properties of Thai organic rice flour. J. Cereal Sci. 2018, 79, 259–266. [Google Scholar] [CrossRef]
- Peanparkdee, M.; Yamauchi, R.; Iwamoto, S. Characterization of Antioxidants Extracted from Thai Riceberry Bran Using Ultrasonic-Assisted and Conventional Solvent Extraction Methods. Food Bioprocess Technol. 2018, 11, 713–722. [Google Scholar] [CrossRef]
- Sukhonthara, S. Using Brown Rice Flour and Alternative Sweetener to Reduce Glycemic Index in Toddy Palm Cake. Sci. Eng. Health Stud. 2017, 11, 17–26. [Google Scholar]
- Msomi, N.Z.; Erukainure, O.L.; Islam, M.S. Suitability of sugar alcohols as antidiabetic supplements: A review. J. Food Drug Anal. 2021, 29, 1–14. [Google Scholar] [CrossRef]
- Brouns, F.; Bjorck, I.; Frayn, K.N.; Gibbs, A.L.; Lang, V.; Slama, G.; Wolever, T.M.S. Glycaemic index methodology. Nutr. Res. Rev. 2005, 18, 145–171. [Google Scholar] [CrossRef] [Green Version]
- Ahmad, J.; Khan, I.; Johnson, S.K.; Alam, I.; Din, Z. ud Effect of Incorporating Stevia and Moringa in Cookies on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being. J. Am. Coll. Nutr. 2018, 37, 133–139. [Google Scholar] [CrossRef]
- Boon, E.A.J.; Croft, K.D.; Shinde, S.; Hodgson, J.M.; Ward, N.C. The acute effect of coffee on endothelial function and glucose metabolism following a glucose load in healthy human volunteers. Food Funct. 2017, 8, 3366–3373. [Google Scholar] [CrossRef]
- Kerimi, A.; Nyambe-Silavwe, H.; Gauer, J.S.; Tomás-Barberán, F.A.; Williamson, G. Pomegranate juice, but not an extract, confers a lower glycemic response on a high–glycemic index food: Randomized, crossover, controlled trials in healthy subjects. Am. J. Clin. Nutr. 2017, 106, 1384–1393. [Google Scholar] [CrossRef] [PubMed]
- Mecha, E.; Correia, V.; Bento da Silva, A.; Ferreira, A.; Sepodes, B.; Figueira, M.E.; Vaz Patto, M.C.; Rosário Bronze, M. Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception. Cereal Chem. 2021, 98, 1123–1134. [Google Scholar] [CrossRef]
- Prasertsri, P.; Booranasuksakul, U.; Naravoratham, K.; Trongtosak, P. Acute effects of passion fruit juice supplementation on cardiac autonomic function and blood glucose in healthy subjects. Prev. Nutr. Food Sci. 2019, 24, 245–253. [Google Scholar] [CrossRef]
- Missbach, B.; Schwingshackl, L.; Billmann, A.; Mystek, A.; Hickelsberger, M.; Bauer, G.; König, J. Gluten-free food database: The nutritional quality and cost of packaged gluten-free foods. PeerJ 2015, 2015. [Google Scholar] [CrossRef] [PubMed]
- Hughes, J.; Vaiciurgis, V.; Grafenauer, S. Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity. Nutrients 2020, 12, 2058. [Google Scholar] [CrossRef]
- Alongi, M.; Melchior, S.; Anese, M. Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient. LWT 2019, 100, 300–305. [Google Scholar] [CrossRef]
- Complications, R. Evidence-based nutrition principles and recommendations for the treatment and prevention of diabetes and related complications. Diabetes Care 2002, 25, 202–212. [Google Scholar] [CrossRef] [Green Version]
- BeMiller, J.N. Carbohydrate and Noncarbohydrate Sweeteners. Carbohydr. Chem. Food Sci. 2019, 371–399. [Google Scholar] [CrossRef]
- Nourmohammadi, E.; Peighambardoust, S.H. A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes. Int. J. Food Eng. 2015, 11, 557–562. [Google Scholar] [CrossRef]
- Srikaeo, K.; Thongta, R. Effects of sugarcane, palm sugar, coconut sugar and sorbitol on starch digestibility and physicochemical properties of wheat based foods. Int. Food Res. J. 2015, 22, 923–929. [Google Scholar]
- Ergun, R.; Lietha, R.; Hartel, R.W. Moisture and shelf life in sugar confections. Crit. Rev. Food Sci. Nutr. 2010, 50, 162–192. [Google Scholar] [CrossRef]
- Laokuldilok, N.; Surin, S.; Damrongwattanakool, N. Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: Optimization by D-optimal mixture design approach. J. Food Sci. Technol. 2021, 58, 1–11. [Google Scholar] [CrossRef]
- Suzuki, M.; Kimura, R.; Kido, Y.; Inoue, T.; Moritani, T.; Nagai, N. Color of hot soup modulates postprandial satiety, thermal sensation, and body temperature in young women. Appetite 2017, 114, 209–216. [Google Scholar] [CrossRef]
- Arjinajarn, P.; Chueakula, N.; Pongchaidecha, A.; Jaikumkao, K.; Chatsudthipong, V.; Mahatheeranont, S.; Norkaew, O.; Chattipakorn, N.; Lungkaphin, A. Anthocyanin-rich Riceberry bran extract attenuates gentamicin-induced hepatotoxicity by reducing oxidative stress, inflammation and apoptosis in rats. Biomed. Pharmacother. 2017, 92, 412–420. [Google Scholar] [CrossRef]
- Leardkamolkarn, V.; Thongthep, W.; Suttiarporn, P.; Kongkachuichai, R.; Wongpornchai, S.; Wanavijitr, A. Chemopreventive properties of the bran extracted from a newly-developed Thai rice: The Riceberry. Food Chem. 2011, 125, 978–985. [Google Scholar] [CrossRef]
- Yamuangmorn, S.; Dell, B.; Prom-u-thai, C. Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice. Rice Sci. 2018, 25, 270–278. [Google Scholar] [CrossRef]
- Ranasinghe, P.; Pigera, S.; Galappatthy, P.; Katulanda, P.; Constantine, G.R. Zinc and diabetes mellitus: Understanding molecular mechanisms and clinical implications. DARU J. Pharm. Sci. 2015, 23, 44. [Google Scholar] [CrossRef] [Green Version]
- Vasarri, M.; Barletta, E.; Vinci, S.; Ramazzotti, M.; Francesconi, A.; Manetti, F.; Innocenti, D.D. Annona cherimola Miller Fruit as a Promising Candidate against Diabetic Complications: An In Vitro Study and Preliminary Clinical Results. Foods 2020, 9, 1350. [Google Scholar] [CrossRef] [PubMed]
- Singh, J.; Dartois, A.; Kaur, L. Starch digestibility in food matrix: A review. Trends Food Sci. Technol. 2010, 21, 168–180. [Google Scholar] [CrossRef]
- Sánchez-Zapata, E.; Viuda-Martos, M.; Fernández-LÓpez, J.; Pérez-Alvarez, J.A. Resistant starch as functional ingredient. Polysacch. Bioact. Biotechnol. 2015, 43, 1911–1931. [Google Scholar]
- Sun, L.; Lee, D.E.M.; Tan, W.J.K.; Ranawana, D.V.; Quek, Y.C.R.; Goh, H.J.; Henry, C.J. Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. Br. J. Nutr. 2015, 113, 843–848. [Google Scholar] [CrossRef] [Green Version]
- Meera, K.; Smita, M.; Haripriya, S.; Sen, S. Varietal influence on antioxidant properties and glycemic index of pigmented and non-pigmented rice. J. Cereal Sci. 2019, 87, 202–208. [Google Scholar] [CrossRef]
- Stantiall, S.E.; Serventi, L. Nutritional and sensory challenges of gluten-free bakery products: A review. Int. J. Food Sci. Nutr. 2018, 69, 427–436. [Google Scholar] [CrossRef]
- Ang, K.; Bourgy, C.; Fenton, H.; Regina, A.; Newberry, M.; Diepeveen, D.; Lafiandra, D.; Grafenauer, S.; Hunt, W.; Solah, V. Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy adults. Nutrients 2020, 12, 2171. [Google Scholar] [CrossRef]
- Adebowale, A.; Sanni, L.O. Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods. Transorming Afr. Agric. 2008, 2, 77–82. [Google Scholar]
- Setyawati, Y.D.; Ahsan, S.F.; Ong, L.K.; Soetaredjo, F.E.; Ismadji, S.; Ju, Y.H. Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose. Food Chem. 2016, 203, 158–164. [Google Scholar] [CrossRef] [PubMed]
- Oladapo, A.; Adepeju, A.; Akinyele, A.; Adepeju, D. The Proximate, Functional and Anti-Nutritional Properties of Three Selected Varieties of Maize (Yellow, White and Pop Corn) Flour. Int. J. Sci. Eng. Sci. 2017, 1, 23–26. [Google Scholar]
- Ishii, Y.; Shimizu, F.; Ogawa, M.; Takao, T.; Takada, A. Gender differences in foods uptakes, glycemic index, BMI, and various plasma parameters between young men and women in Japan. Integr. Food Nutr. Metab. 2016, 3, 427–430. [Google Scholar] [CrossRef]
- Suresh, K.P. Sample size estimation and power analysis for clinical research studies. J. Hum. Reprod. Sci. 2012, 5, 7. [Google Scholar] [CrossRef]
- Cao, H.; Ou, J.; Chen, L.; Zhang, Y.; Szkudelski, T.; Delmas, D.; Daglia, M.; Xiao, J. Dietary polyphenols and type 2 diabetes: Human Study and Clinical Trial. Crit. Rev. Food Sci. Nutr. 2019, 59, 3371–3379. [Google Scholar] [CrossRef]
- Ávila, F.; Jiménez-Aspee, F.; Cruz, N.; Gómez, C.; González, M.A.; Ravello, N. Additive effect of maqui (Aristotelia chilensis) and lemon (Citrus x limon) juice in the postprandial glycemic responses after the intake of high glycemic index meals in healthy men. NFS J. 2019, 17, 8–16. [Google Scholar] [CrossRef]
- Bosch-Sierra, N.; Marqués-Cardete, R.; Gurrea-Martínez, A.; Valle, G.D.; Morillas, C.; Hernández-Mijares, A.; Bañuls, C. Effect of fibre-enriched orange juice on postprandial glycaemic response and satiety in healthy individuals: An acute, randomised, placebo-controlled, double-blind, crossover study. Nutrients 2019, 11, 3014. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Kerimi, A.; Gauer, J.S.; Crabbe, S.; Cheah, J.W.; Lau, J.; Walsh, R.; Cancalon, P.F.; Williamson, G. Effect of the flavonoid hesperidin on glucose and fructose transport, sucrase activity and glycaemic response to orange juice in a crossover trial on healthy volunteers. Br. J. Nutr. 2019, 121, 782–792. [Google Scholar] [CrossRef] [PubMed]
- Nayeri, F.; Shariat, M.; Behbahani, H.M.M.; Dehghan, P.; Ebrahim, B. Blood glucose measurement by glucometer in comparison with standard method in diagnosis of neonatal hypoglycemia. Acta Med. Iran. 2014, 52, 619–622. [Google Scholar] [PubMed]
Ingredients (g) | 100% Sucrose (Control) | 100% Maltitol | 50% Sucrose + 50% Maltitol | 50% Palm Sugar Powder + 50% Maltitol |
---|---|---|---|---|
Riceberry flour | 30 | 30 | 30 | 30 |
Tapioca flour | 15 | 15 | 15 | 15 |
Corn flour | 10 | 10 | 10 | 10 |
Glutinous rice flour | 15 | 15 | 15 | 15 |
Baking powder | 3 | 3 | 3 | 3 |
Salt | 1.5 | 1.5 | 1.5 | 1.5 |
Cane Sugar (sucrose) | 22 | - | 11 | - |
Milk powder | 15 | 15 | 15 | 15 |
Xanthan gum | 0.5 | 0.5 | 0.5 | 0.5 |
Palm sugar powder | 0 | 0 | 0 | 11 |
Maltitol | 0 | 22 | 11 | 11 |
Ingredients (g) | RB Waffle | WF Waffle |
---|---|---|
Wheat flour | - | 60.5 |
Riceberry flour | 30 | - |
Tapioca flour | 15 | - |
Corn flour | 10 | 10 |
Glutinous rice flour | 15 | - |
Baking powder | 3 | 3 |
Salt | 1.5 | 1.5 |
Cane Sugar (sucrose) | - | 22 |
Milk powder | 15 | 15 |
Xanthan gum | 0.5 | - |
Palm sugar powder | 11 | - |
Maltitol | 11 | - |
Characteristic | Males (n = 5) | Females (n = 5) |
---|---|---|
Age (years) | 22.2 ± 4.34 | 22.2 ± 0.45 |
Weight (kg) | 63.2 ± 3.42 | 50.0 ± 4.69 |
Height (cm) | 173.2 ± 3.42 | 156.2 ± 5.49 |
Body mass index (BMI, kg/m2) | 21.09 ± 1.71 | 20.32 ± 1.41 |
Fasting blood sugar (FBS, mg/dL) | 91.8 ± 8.61 | 95.8 ± 2.71 |
Waist circumference (cm) | 78.8 ± 5.22 | 70.4 ± 4.50 |
Nutrition Composition | Proximate Analysis | Nutrition Database | Nutrition Label | |
---|---|---|---|---|
RB Waffle | WF Waffle | Gluten-Free Flour (Missbach et al. [33]) | Gluten-Free Flour (Hughes et al. [34]) | |
Energy * (kcal) | 275.82 | 268.86 | 345.50 | 353.11 |
Protein (g) | 6.54 | 6.04 | 3.70 | 6.60 |
Fat ** (g) | 7.70 | 7.10 | 1.90 | 1.80 |
Carbohydrate (g) | 45.09 | 45.20 | 77.60 | 76.90 |
Sugars (g) | - | - | - | 0.80 |
Fiber *** (g) | 0.12 | 0.09 | 3.80 | 3.00 |
Sodium (mg) | - | - | - | 5.00 |
Ash (g) | 2.30 | 1.02 | - | - |
Moisture (g) | 38.37 | 40.64 | - | - |
Attributes | 100% Sucrose (Control) | 100% Maltitol | 50% Sucrose + 50% Maltitol | 50% Palm Sugar Powder + 50% Maltitol | F-Value |
---|---|---|---|---|---|
Appearance | 6.84 ± 1.22 a | 6.84 ± 1.25 a | 6.88 ± 1.51 a | 6.76 ± 1.35 a | 0.19 |
Colour | 6.86 ± 1.15 a | 6.75 ± 1.28 a | 6.65 ± 1.37 a | 6.67 ± 1.37 a | 0.83 |
Aroma | 6.45 ± 1.25 a | 5.94 ± 1.69 b | 6.53 ± 1.29 a | 6.59 ± 1.46 a | 6.56 |
Taste | 6.49 ± 1.65 a | 5.71 ± 1.89 b | 6.79 ± 1.27 a | 6.59 ± 1.69 a | 10.64 |
Texture | 6.57 ± 1.62 ab | 6.31 ± 1.53 b | 6.78 ± 1.25 a | 6.94 ± 1.45 a | 3.97 |
Overall acceptability | 6.82 ± 1.42 a | 6.24 ± 1.69 b | 6.94 ± 1.29 a | 6.98 ± 1.41 a | 8.36 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Tongkaew, P.; Purong, D.; Ngoh, S.; Phongnarisorn, B.; Aydin, E. Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects. Foods 2021, 10, 2937. https://doi.org/10.3390/foods10122937
Tongkaew P, Purong D, Ngoh S, Phongnarisorn B, Aydin E. Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects. Foods. 2021; 10(12):2937. https://doi.org/10.3390/foods10122937
Chicago/Turabian StyleTongkaew, Patthamawadee, Deeyana Purong, Suraida Ngoh, Benjapor Phongnarisorn, and Ebru Aydin. 2021. "Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects" Foods 10, no. 12: 2937. https://doi.org/10.3390/foods10122937