Effects of type-2 resistant starch (high-amylose maize starch) on the glycemic index of chinese steamed buns and its influence on glycemic response in healthy human subjects

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for carbohydrate. This study aimed to determine the effects of resistant starch (RS) known as high-amylose maize starch (HM) as wheat flour substitute in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subjects. In the single-blind cross-over experimental trial, subjects (female, n=15) consuming 30% HM (HM30) composite CSB had significantly lower postprandial blood glucose response compared with control consuming CSB (without HM) within 2 hours after ingestion of both samples. Compared with control CSB, HM30 produced lower glycemic response with a mean iAUC of 105.2 mmol x min/L. The mean iAUC of control CSB was 186.1 mmol x min/L. The low GI property of HM30 stabilized the blood glucose concentration level and did not cause sudden rapid increase in blood glucose concentration similar to high-GI reference food and medium-GI control CSB

Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns

Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its effect on the rheological and physicochemical properties, nutritional values, in vitro starch digestibility and estimated glycaemic index (eGI) properties of CSBs were determined. High HM incorporation levels increased RS and dietary fibre contents and reduced the pasting viscosities and calorific values of CSBs. The addition of HM-enriched RS also affected total starch content and eventually resulted in the decreased susceptibility of starch to digestive enzymes in vitro. The decrement in starch hydrolysis rate markedly reduced the eGI of HM-containing CSBs. The incorporation of 25% HM into CSBs (eGI = 68.45) could be applicable in developing a nutritious and medium-eGI CSB without jeopardising desirable physical attributes

Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread

Hypertension is a major risk factor of cardiovascular diseases globally. Studies have shown that there is a positive association between seaweed intake and lower blood pressure as indicated in animal studies as well as limited human trials. Hence, this study was designed to investigate the hypotensive effect of Sargassum polycystum (SP) enriched bread on blood pressure among pre-hypertensive subjects. In this open label crossover trial, 12 subjects were randomly divided into two groups, who later received seaweed bread and control bread for 8 weeks with two months washout period. 5. po/ycystum powder (5 - 25%) was incorporated with wheat flour in producing yeast breads. These formulated breads were examined for their nutritional composition, antioxidant activities and sensory acceptance. The study showed that nutritional values of seaweed breads were significantly different from the control bread (p<0.05); wherein SP enriched breads contained ash ( 1.16 - 4.74%), moisture (34.65 - 37.57%), crude fat (6.45 - 6.98%), crude protein (8.74 - 8.92%), dietary fibre (2.26 - 9.71 %) on dry weight basis, besides having significant composition of macro minerals (Na, K, Ca and Mg) content. Ethanolic extracts of S. polycystum enriched breads possessed significantly higher total phenolic content (5.34 - 13.85 mg PGE/g dry extract), ferric reducing antioxidant power (FRAP) (122.89 - 162.06 μM FE/g dry extract) and DPPH radical scavenging activity (2.09 - 9.07 mg/ml) than water extracts (p<0.05). Sensory evaluation of breads using hedonic test has shown that bread enriched with 10% SP powder was selected as the best formulation among all seaweed breads (p<0.05), whereby its shelf life test showed that it is safe for 7-day consumption. In vitro test of antihypertensive assay showed that SP powder (0.41 mg/ml) and 10% seaweed bread (3.13 mg/ml) possessed higher ACE-inhibitor capacities than the control bread (25.01 mg/ml) (p<0.05). Intervention trial showed that subjects consuming seaweed bread resulted in significantly lower systolic blood pressure, diastolic blood pressure, pulse and total cholesterol (p<0.05). On contrary, subjects consuming control bread showed that there was no significant change in diastolic blood pressure but their systolic blood pressure, pulse and total cholesterol were significantly higher than the baseline (p<0.05). On the whole, the new therapeutic discovery of hypotensive effect in SP powder would contribute to health-promoting properties of seaweed as well as providing useful information to local industries for potential development of food and health products

Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns

Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its effect on the rheological and physicochemical properties, nutritional values, in vitro starch digestibility and estimated glycaemic index (eGI) properties of CSBs were determined. High HM incorporation levels increased RS and dietary fibre contents and reduced the pasting viscosities and calorific values of CSBs. The addition of HM-enriched RS also affected total starch content and eventually resulted in the decreased susceptibility of starch to digestive enzymes in vitro. The decrement in starch hydrolysis rate markedly reduced the eGI of HM-containing CSBs. The incorporation of 25% HM into CSBs (eGI = 68.45) could be applicable in developing a nutritious and medium-eGI CSB without jeopardising desirable physical attributes