Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods.

To determine the glycemic index (GI) of selected cereals and association with their microstructure. The GI of whole grain pilaf (WGP), instant brown rice (IBR), whole maize ugali (MWU), and refined maize ugali (RMU) was assessed in a randomized trial. Fourteen healthy participants with mean age of 25 years were administered 50 g portions of available carbohydrates from glucose and various test foods after an overnight fast on separate occasions. Capillary blood samples of participants were used to measure blood glucose over 2 hr. The GI was calculated as per standard protocol. The microstructure of test foods, determined by scanning electron microscopy was evaluated to understand the measured GI values. The GI (mean ± standard error) of IBR was the highest (87.8 ± 6.8) followed by RMU (74.7 ± 6.5) and WMU (71.4 ± 5.1). WGP had medium GI (58.9 ± 5.1; P < 0.01 vs. IBR). Microstructure examination of IBR revealed disruption of bran layer and presence of fissures indicating loss of intactness of bran. Stereozoom images for WGP revealed intact bran and germ. For RMU and WMU, the grain was milled leading to loss of integrity. IBR, RMU, and WMU have high GI values, which is likely due to disruption of bran layer, endosperm modification (IBR), and loss of grain matrix (WMU, RMU). WGP has medium GI probably due to fairly intact bran and germ. PRACTICAL APPLICATION: Wholegrain or whole meal flour may not necessarily be low in glycemic index (GI; low GI < 55; medium 55 to 69 and high GI ≥70). "Ugali" a commonly consumed cereal staple food in Tanzania made from either refined or whole meal maize flour was found to be a high GI food. Intact whole grain foods, such as whole grain pilaf (mixed intact whole grains) is a healthier alternative to milled whole grains such as whole meal maize flour. Instant quick cooking brown rice exhibited a high GI, due to the processing method, suggesting that regular brown rice may be a healthier option.

FRUIT UP (nuevo ingrediente alimentario de WILD): evaluación científica de sus propiedades saludables / FRUIT UP (new food ingredient from Wild): scientific review of its healthful properties

FRUIT UP es un nuevo ingrediente alimentario desarrollado por WILD, y constituido exclusivamente por carbohidratos solubles procedentes de diversas frutas. Intervienen en su composición: mono-, di-, oligo-sacáridos y polioles, naturalmente presentes en las mismas; sin intervención de procesos de despolimeración química o enzimática de estructuras oligo- o polisacáridas. FRUIT UP está, prácticamente, ausente de minerales, acidos orgánicos, aminoácidos, color,..etc, lo que le confiere un sabor dulce típico, claro y característico. El FRUIT UP es un ingrediente de Bajo Indice Glucémico y de Bajo Indice Insulinémico. Se aplica en numerosas matrices alimentarias, tanto líquidas como sólidas, en dónde produce una muy significativa reducción de la Carga Glicémica de las mismas; lo que contribuye a la mejora relativa de sus pérfiles nutricionales. En ensayos pilotos de intervención para el “Control de la Glucemia de 24-horas” en individuos sanos, introduciendo FRUIT UP en la dieta ensayada frente a placebo (sacarosa), se observa una significativa reducción de los niveles de glucemia y respuesta glucémica postprandiales durante 24 horas (AU)

FRUIT UP is a new food ingredient developed by WILD, and exclusively compounded by soluble carbohydrates from fruits. Mono-, di-, oligo-saccharides and poliols are the naturally occurring carbohydrates of fruits of its composition; neither enzymatic nor chemical processes of degradation of oligo- or polysaccharides are involved in its production. Fruit Up is nearly absent of minerals, organic acids, aminoacids, colour,..etc, thus it provides a typical, clear and characteristic sweet taste. FRUIT UP has Low Glycaemic Index and Low Insulinemic Index as well. It is applied in many food matrices, either liquids or solids, wherein it produces a significant reduction of their Glycaemic Load; thus, it contributes to the relative improvement of their nutrition profiles. In pilot intervention studies for the “Control of Glycaemia of 24hours” in healthy subjects, by introducing FRUIT UP in the assayed diet versus placebo (saccharose), there is a significant lowering of the postprandial glycaemia and glycaemic response during 24 hours (AU)