The Hypoglycemic Effect and Palatability of Doughnuts and Pound Cakes Prepared Using Combinations of Japanese Whole Rye, Whole-Wheat and Wheat Flours

DOI IR IR (HANDLE) JASI Web Site View 1 Remaining Hide 7 References Open Access
  • Funatsu Yasuhiro
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University
  • Nagata Akie
    Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University
  • Tanaka Akira
    Food Processing Research Center, Industrial Technology Research Department, Hokkaido Research Organization
  • Nishio Yukio
    Yutaka Foods Inc.
  • Nakagawa Yoshihisa
    Toyama Food Research Institute, Toyama Prefectural Agricultural, Forestry & Fisheries Research Center
  • Iwasaki Tomohito
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University
  • Kaneda Isamu
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University
  • Mafune Naoki
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University

Bibliographic Information

Other Title
  • ドーナツとケーキへの小麦またはライ麦全粒粉の配合による血糖値上昇抑制効果と嗜好性への影響
  • ドーナツ ト ケーキ エ ノ コムギ マタハ ライムギ ゼン リュウフン ノ ハイゴウ ニ ヨル ケットウチ ジョウショウ ヨクセイ コウカ ト シコウセイ エ ノ エイキョウ

Search this article

Description

The aim of this study was to produce doughnuts and pound cakes capable of reducing postprandial glycemia. Proximate composition, in vivo hypoglycemic effect, and palatability of the products were investigated. In doughnuts, mixing ratios of Japanese whole rye, whole wheat, and hard flours were 0 : 0 : 50 (D0), 0 : 40 : 10 (D1), and 40 : 0 : 10 (D2). Total dietary fiber (TDF) level was higher in D1 and D2 than in D0. Blood glucose level was significantly (p<0.05) lower in D1 at 15 min and in D2 at 15 and 30 min than in D0 after 50 g sugar loading in healthy subjects. Acceptability of D1 was higher and that of D2 was lower compared to D0. In pound cakes, mixing ratios of Japanese whole rye, whole wheat, and soft flours were 0 : 0 : 25 (C0), 0 : 20 : 5 (C1), and 20 : 0 : 5 (C2). TDF level was higher in C1 and C2 than in C0. Blood glucose level was significantly (p<0.05) lower in C1 than in C0 at 90 min after 50 g sugar loading in healthy subjects. Samples did not significantly differ in palatability. The results suggest that the selection of main raw materials and the processed food form are important factors in producing bakery products with hypoglycemic effects and high palatability.

Journal

References(7)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top