Posts Tagged ‘fibre’

UGR researchers reveal potential of bread that suppresses appetite

March 10th, 2018

UGR researchers, in collaboration with the company Puratos, have conducted an in-depth study on the potential benefits of a cereal-based bread enriched with soluble fibre, proteins and dried fruit. The bread, which curbs the appetite more than traditional breads, is designed to reduce food consumption between meals and thereby control energy intake.

The study shows how the consumption of the cereal-based bread, which contains a variety of flours (wheat, oats, and spelt) and contains 22% dried fruit (figs, apricots, raisins), sates the appetite more than standard breads and alleviates hunger in healthy adults.

The research project was directed by Prof. Ángel Gil Hernández and Dr. María Dolores Mesa García, both of whom work at the Department of Biochemistry and Molecular Biology II of the University of Granada. They conducted the study together with Dr. Carolina González Antón, a dietician and nutritionist who obtained her doctorate at the UGR and whose doctoral thesis includes the study.

Dr. González Antón explains that: “Eating high-fibre foods is important when it comes to satisfying hunger, since these foods reduce snacking and therefore help control energy intake and promote healthier food choices.”

The high-fibre bread analysed during the study is especially suitable for breakfast. As Dr. González Antón further notes: “Skipping breakfast is a common phenomenon, and too many pastries, sweets and juices are consumed as part of this meal. Such eating habits are associated with excess weight and obesity. Cereal-based bread which is rich in soluble fibre, proteins and dried fruit provides a balanced breakfast solution that is quick and easy, improving appetite as well as glycemic and insulinemic responses.”

Volunteers between 18 and 29 years of age took part in the experiments. All participants ate breakfast on a daily basis and included bread in their diet. The experimental breakfast consisted of the cereal-based bread and a glass of water, while the control group ate a breakfast consisting of sliced white bread (85g), jam (10g) and margarine (2g), and a glass of water. The results obtained regarding the levels of satiety were very positive in the case of the cereal-based bread.

The results of this study were recently published in the prestigious Journal of Nutrition. They were also included in the systematic review on bread and satiety carried out by the same research group and recently published in Critical Review in Food Science and Nutrition.

Bibliographical reference:

Gonzalez-Anton, C., Lopez-Millan, B., Rico, M. C., Sanchez-Rodriguez, E., Ruiz-Lopez, M. D., Gil, A. and Mesa, M. D. An Enriched, Cereal-Based Bread Affects Appetite Ratings and Glycemic, Insulinemic, and Gastrointestinal Hormone Responses in Healthy Adults in a Randomized, Controlled Trial. Journal of Nutrition 2015;145:231–8.

Gonzalez-Anton C, Artacho R, Ruiz-Lopez MD, Gil A, Mesa MD.
Modification of appetite by bread consumption: A systematic review of
randomized controlled trials. Critical Review in Food Science and Nutrition. 2017 22;57(14):3035-3050.



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Fibre replacement may create low GI breads

September 18th, 2010
Comments Off on Fibre replacement may create low GI breads

Enrichment of bread flour with large particle dietary fibres may lead to low GI breads, according to researchers.

The study, published in LWT – Food Science and Technology, suggests using a ten per cent replacement of larger particle, high viscoelastic, dietary fibres (DFs) may result in breads with lower GI values, and good physical and sensory properties.

“Basic investigations of the physicochemical properties of dietary fibres and their implications on food specific functional properties are crucial to exploit the added value of DFs as both a key nutritional factor and a functional ingredient in foods,” wrote the researchers, led by Dr. Concha Collar, from the Institute of Agrochemistry and Food Technology (CSIC), in Spain.

Nutritional factor

Dietary fibres are a key nutritional factor in a healthy diet, and are recognised for their beneficial physiological effects such as reducing the digestive absorption of glucose and cholesterol.

Viscous DFs – polysaccharides such as gums, pectin, psyllium, and beta-glucans – have been associated with slower gastric emptying, extended transit time through the small intestine, and modifying starch digestion – consequently altering the Glycaemic Index (GI) of starch-based foods.

Careful selection of DFs with suitable physico-chemical properties is an important factor in bread-making applications, noted the authors

The new study investigates DFs effects on bread technological functional and nutritional properties in order to better understand the effects of substitution.

Functional properties

Researchers reported that few technological or functional properties were found to depend on dietary fibre characteristics, whilst most nutritional bread properties were affected by DFs molecular characteristics, complex viscosity, and solvent retention capacity.

Dietary fibres with larger particle size resulted in “highly sensory acceptable breads with higher amounts of resistant starch and slightly lower protein digestibility,” according to the researchers.

They reported DFs with a high viscoelastic profile and complex viscosity produced breads with better sensory perception, and lower digestible starch, resulting in lower GI values and reduced protein digestibility.

Strict link

The researchers concluded the structural make up of dietary fibre, and the physiological and technological functional properties of food matrix are “strictly linked together”.

“In bread making applications, a careful selection of DFs with suitable physicochemical properties preventing permanent disruption of the protein matrix is a pre-requisite to obtain sensorially accepted breads in highly substituted flour systems,” they wrote

“The development of … dietary fibre-rich cereal products exhibiting nutritional added value, safety, tasty palatability, convenience and easy handling during processing, closely depend on the proper knowledge of the physico-chemical properties of the polymeric DFs,” concluded the researchers

Source: LWT – Food Science and Technology


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