Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products

Gael Y F Delamare; Peter J Butterworth; Peter R Ellis; Sandra Hill; Frederick J Warren; Cathrina H Edwards

doi:10.1016/j.fochx.2020.100078

Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products

Food Chem X. 2020 Feb 7:5:100078. doi: 10.1016/j.fochx.2020.100078. eCollection 2020 Mar 30.

Authors

Gael Y F Delamare¹, Peter J Butterworth², Peter R Ellis², Sandra Hill³, Frederick J Warren¹, Cathrina H Edwards¹

Affiliations

¹ Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UQ, United Kingdom.
² Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom.
³ Biopolymer Solutions Ltd., College Road, Sutton Bonington, Loughborough LE12 5RD, United Kingdom.

Abstract

Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant starch (RS1) was recently developed; however, its potential as a functional ingredient when processed into a food product required assessment. PulseON® was used to replace 0, 25, 50, 75, and 100% of the wheat flour in a savoury biscuit recipe. In vitro starch digestion kinetics of biscuits and water-holding properties of ingredients were assessed. The RS1 in PulseON® did not appear to be structurally compromised during biscuit making. Replacing 50% wheat flour with PulseON® reduced the starch hydrolysis index of biscuits by nearly 60%. This seems to result from the ingredients' impact on water availability for starch gelatinisation. Overall, these findings highlight the potential of using biscuits as a food vehicle for PulseON® to increase consumer intakes of legume protein, dietary fibre, and potentially low glycaemic starch.

Keywords: Biscuit; Composite flour; Glycaemic Index; Legume; PulseON®; Resistant starch; Starch digestibility; Wheat.