TY - JOUR
T1 - Impact of food processing on the in vitro and in vivo glycemic response to citrus fiber-enriched dough products
AU - Miehle, Elisabeth
AU - Pietrynik, Katarzyna
AU - Bader-Mittermaier, Stephanie
AU - Skurk, Thomas
AU - Eisner, Peter
AU - Hauner, Hans
N1 - Publisher Copyright:
© 2024 The Authors
PY - 2024/6
Y1 - 2024/6
N2 - Frequent consumption of processed, high-glycemic, low-fiber foods is associated with an increased risk of hyperglycemia, hyperinsulinemia, and ultimately of type-2 diabetes. This work investigated the impact of enriching high-glucose doughs with citrus fiber and various processing methods (baking and extrusion cooking) on glycemia using a novel combination of in vitro and in vivo methodology and relating to product-specific characteristics. Starch digestibility, dietary fiber composition, product structure and in vitro glucose release were determined. In vivo glycemia and insulinemia were evaluated in 11 adults at metabolic risk in a randomized, double-blind crossover study. The fiber-enriched products significantly reduced in vitro glucose release by up to 15 %. Extrusion at 180 °C increased soluble and total dietary fiber contents by 10 % and resistant starch content by 60 %, impairing in vitro glucose release. Neither fiber-enrichment nor processing methods significantly influenced postprandial glucose and insulin concentrations in study participants emphasizing the need for combined developmental approaches.
AB - Frequent consumption of processed, high-glycemic, low-fiber foods is associated with an increased risk of hyperglycemia, hyperinsulinemia, and ultimately of type-2 diabetes. This work investigated the impact of enriching high-glucose doughs with citrus fiber and various processing methods (baking and extrusion cooking) on glycemia using a novel combination of in vitro and in vivo methodology and relating to product-specific characteristics. Starch digestibility, dietary fiber composition, product structure and in vitro glucose release were determined. In vivo glycemia and insulinemia were evaluated in 11 adults at metabolic risk in a randomized, double-blind crossover study. The fiber-enriched products significantly reduced in vitro glucose release by up to 15 %. Extrusion at 180 °C increased soluble and total dietary fiber contents by 10 % and resistant starch content by 60 %, impairing in vitro glucose release. Neither fiber-enrichment nor processing methods significantly influenced postprandial glucose and insulin concentrations in study participants emphasizing the need for combined developmental approaches.
KW - Baking
KW - Dietary fiber
KW - Extrusion cooking
KW - Postprandial glycemia
KW - Starch digestibility
UR - http://www.scopus.com/inward/record.url?scp=85192873598&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2024.106230
DO - 10.1016/j.jff.2024.106230
M3 - Article
AN - SCOPUS:85192873598
SN - 1756-4646
VL - 117
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 106230
ER -