ABSTRACT
Minimally processed cereal breakfast products from whole grain entered the market due to consumer demand of more nutritional food with more controlled sugar release. However, the subsequent processing of such products with different cooking methods in the consumer's kitchen may lead to significant differentiation of their nutritional value. Therefore, the evaluation of the impact of frequently used cooking methods on a final quality of breakfast cereals meal is needed. The present study investigates how the two different methods of heating, conventional and microwave (MW) assisted, affect the carbohydrate content, profile and resulting glycemic index of so prepared food as well as the antioxidant activity of meals. Two products available on the market-oat bran and flakes-were used. The highest starch content in fluid phase of oatmeal was detected in samples heated for 3 min with microwaves, regardless the type. The lowest starch content was obtained for 5 min MW heated flakes sample. The total content of glucose was about 1.5 times lower in bran vs. flakes oatmeal. The highest ß-glucan content in fluid fraction was also observed for bran meal but its release was independent of applied conditions.
Subject(s)
Antioxidants/analysis , Avena/chemistry , Cooking , Dietary Carbohydrates/analysis , Glycemic Index , Microwaves , Whole Grains/chemistry , Adult , Antioxidants/chemistry , Antioxidants/radiation effects , Avena/radiation effects , Breakfast , Dietary Carbohydrates/radiation effects , Glucose/analysis , Glucose/chemistry , Glucose/radiation effects , Glycemic Index/radiation effects , Humans , Microwaves/adverse effects , Nutritive Value , Particle Size , Postprandial Period , Solubility , Starch/analysis , Starch/chemistry , Starch/radiation effects , Viscosity/radiation effects , Water/analysis , Whole Grains/radiation effects , Young Adult , beta-Glucans/analysis , beta-Glucans/chemistry , beta-Glucans/radiation effectsABSTRACT
Despite the limited use of irradiation for food preservation in the United States to date, the process provides an alternative to the use of some chemical pesticides and sprout inhibitors. The formation of random and varied radiolytic products (RPs) in foods that have been irradiated is the focus of criticism of the process, because RPs may affect the sensory and nutritive quality of foods processed with ionizing radiation. The FDA has deemed the process safe, within specified doses, for use on spices, some meats, fruits, and vegetables. Dietitians should be prepared to answer consumer questions related to irradiation as the process becomes more widespread.
