Joanna Bajerska1, Sylwia Mildner-Szkudlarz2, Paweł Górnaś3, Dalija Seglina3. 1. Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poznań, Poland. 2. Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland. 3. Latvia State Institute of Fruit-Growing, Dobele, Latvia.
Abstract
BACKGROUND: Sour cherry pomace (CP), a by-product obtained during fruit processing, was used to replace wheat flour in a muffin formula. The influence of the most sensory acceptable muffins on glycemic response, appetite sensation, and energy intake during subsequent meal in a randomized crossover trial was studied. RESULTS: It is acceptable to incorporate up to 30% CP into muffin formulas. With CP-treated muffins glucose responses were significantly lower at 30, 45, and 60 min intervals, and the incremental peak glucose was 0.40 and 0.60 mmol L(-1) lower than for plain muffins (PM). The CP-enriched muffins showed an incremental area under the blood glucose response curve values lower than that of PM. 20% CP and 30% CP resulted in improved satiety and induced a lower energy intake at a test meal ingested 3 h later (-13.7%; -15.1%) as compared to PM, respectively. CONCLUSION:CP may be a good functional ingredient for bakery products that assists in managing glucose levels, satiety, and subsequent energy intake in healthy individuals.
RCT Entities:
BACKGROUND:Sour cherry pomace (CP), a by-product obtained during fruit processing, was used to replace wheat flour in a muffin formula. The influence of the most sensory acceptable muffins on glycemic response, appetite sensation, and energy intake during subsequent meal in a randomized crossover trial was studied. RESULTS: It is acceptable to incorporate up to 30% CP into muffin formulas. With CP-treated muffinsglucose responses were significantly lower at 30, 45, and 60 min intervals, and the incremental peak glucose was 0.40 and 0.60 mmol L(-1) lower than for plain muffins (PM). The CP-enriched muffins showed an incremental area under the blood glucose response curve values lower than that of PM. 20% CP and 30% CP resulted in improved satiety and induced a lower energy intake at a test meal ingested 3 h later (-13.7%; -15.1%) as compared to PM, respectively. CONCLUSION: CP may be a good functional ingredient for bakery products that assists in managing glucose levels, satiety, and subsequent energy intake in healthy individuals.
Authors: Katarzyna Pawłowska; Maciej Kuligowski; Iwona Jasińska-Kuligowska; Marcin Kidoń; Aleksander Siger; Magdalena Rudzińska; Jacek Nowak Journal: Plant Foods Hum Nutr Date: 2018-09 Impact factor: 3.921