noraidah haini

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for digestible carbohydrate. This study examined the effect of compositing RS (high-amylose maize starch (HM)) as wheat flour substitute (30%) in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subject. In this single-blind and cross-over experimental trial, a total of 15 female participants (mean age ¼ 31.5 AE 3.9) were randomly assigned to receive CSB containing 30% HM (HM30) or control CSB (without HM) with their blood glucose were recorded throughout the test. The blood glucose concentrations recorded for HM30 were significantly lower than control CSB at 15 min (6.03 vs. 7.04 mmol/L, p ¼ 0.041), 30 min (6.93 vs. 7.76 mmol/L, p ¼ 0.021), 45 min (6.21 vs. 7.55 mmol/L, p ¼ 0.032), 60 min (5.68 vs. 6.26 mmol/L, p ¼ 0.038), and 90 min (5.08 vs. 5.73 mmol/L, p ¼ 0.022). The 2-h postprandial glucose was significantly lower in HM30 (iAUC ¼ 105.2 mmol x min/L) than the control (186.1 mmol x min/L). The low GI property of HM30 (GI ¼ 39.11 AE 5.6) did not cause sudden rapid increase in blood glucose concentration as observed in medium-GI control CSB (GI ¼ 69.18 AE 9.8). This study suggests that adding 30g of HM decreased the glycemic index of CSB in healthy female adult.

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. Funding Information: This study was supported through funding from the Ministry of Higher Education Malaysia (MoHE), project code: FRGS/1/2017/STG/UMS/02/5. Declaration of Interests: The authors declare no conflicts of interest. Ethics Approval Statement: The study was ethically approved by the Medical Research Ethics Committee of Universiti Malaysia Sabah [Refer to Appendix D; UMS/FPSK6.9/100-6/1/95; JKEtika 3/18(7)]. The informed consent form was signed by the subjects to ensure their voluntary enrolment to participate in the study.

Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products. The functional properties such as water and oil absorption capability, foam ability, emulsion capability, least gelation concentration, and particle size distribution might indicate the capability of the composite flour before proceeding to the development of food products were reviewed. The functionality of composite flour was found to be beneficial to enhance the variety of food products wi...

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. Funding Information: This study was supported through funding from the Ministry of Higher Education Malaysia (MoHE), project code: FRGS/1/2017/STG/UMS/02/5. Declaration of Interests: The authors declare no conflicts of interest. Ethics Approval Statement: The study was ethically approved by the Medical Research Ethics Committee of Universiti Malaysia Sabah [Refer to Appendix D; UMS/FPSK6.9/100-6/1/95; JKEtika 3/18(7)]. The informed consent form was signed by the subjects to ensure their voluntary enrolment to participate in the study.

Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products. The functional properties such as water and oil absorption capability, foam ability, emulsion capability, least gelation concentration, and particle size distribution might indicate the capability of the composite flour before proceeding to the development of food products were reviewed. The functionality of composite flour was found to be beneficial to enhance the variety of food products with acceptable appearance, organoleptic, nutrition, and low cost to fulfil consumer demands.

There has been increasing demand for resistant starch-enriched food products with a low glycaemic index (GI) as consumers nowadays are aware to improve health status. Therefore, the present study was carried out to investigate the effect of different substitution levels of type-2 resistant starch (high-amylose maize starch) (HM) into wheat flour. In this study, wheat flour sample (control) and six test composite flour samples comprising wheat flour substituted with 5%, 10%, 15%, 20%, 25% and 30% of HM powder were analyzed to compare their physicochemical characteristics, functional properties, in vitro starch digestibility and expected glycaemic index (eGI). The results revealed that the incorporation of HM had resulted in increased moisture (12.70-13.31%) and total dietary fibre (TDF) (0.19-0.46%), as well as a decreased proportion of ash, fat, and protein. The carbohydrate and energy values were not significantly different upon the increasing percentage of HM (p>0.05). Mineral analysis showed that HM composite flour had significantly lower Mg, Ca, K, P, Fe, Zn and Se than the control. HM composite flour exhibited greater water holding, water holding capacity, oil holding capacity and swelling power than the control sample. The hydrolysis index and eGI of HM composite flour decreased with higher HM substitution. In conclusion, HM composite flours showed a good potential to be used in functional food, where positive impacts have been observed for in vitro starch digestibility and eGI characteristic.

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for digestible carbohydrate. This study examined the effect of compositing RS (high-amylose maize starch (HM)) as wheat flour substitute (30%) in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subject. In this single-blind and cross-over experimental trial, a total of 15 female participants (mean age ¼ 31.5 AE 3.9) were randomly assigned to receive CSB containing 30% HM (HM30) or control CSB (without HM) with their blood glucose were recorded throughout the test. The blood glucose concentrations recorded for HM30 were significantly lower than control CSB at 15 min (6.03 vs. 7.04 mmol/L, p ¼ 0.041), 30 min (6.93 vs. 7.76 mmol/L, p ¼ 0.021), 45 min (6.21 vs. 7.55 mmol/L, p ¼ 0.032), 60 min (5.68 vs. 6.26 mmol/L, p ¼ 0.038), and 90 min (5.08 vs. 5.73 mmol/L, p ¼ 0.022). The 2-h postprandial glucose was significantly lower in HM30 (iAUC ¼ 105.2 mmol x min/L) than the control (186.1 mmol x min/L). The low GI property of HM30 (GI ¼ 39.11 AE 5.6) did not cause sudden rapid increase in blood glucose concentration as observed in medium-GI control CSB (GI ¼ 69.18 AE 9.8). This study suggests that adding 30g of HM decreased the glycemic index of CSB in healthy female adult.

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.