Biology Reference
In-Depth Information
high concentration of ß-glucan (
Newman & Newman, 1991
). It is com-
monly used as economical and palatable ingredient for processed food prod-
ucts formulated to modify glycemic and insulin response (
Yokoyama et al.,
1997
). Barley wheat fenugreek gingerbread displayed a lowest GI compared
to other bread samples tested. Fenugreek and ginger produced a synergy
effect (
Shakib & Gabrial, 2010
)
.
4.2.4 Raspberry and blueberry
Both raspberry and blueberry contain high amounts of anthocyanins, and
their extracts have been shown to inhibit
a
-glucosidase activity and glucose
2010
). To test the glycemic response of these two berries,
Clegg, Pratt,
Meade, and Henry (2011)
served raspberries or blueberries with pancake.
However, the results do not elicit any reduction in glycemic response.
It was suggested that berry served in this research was not thoroughly mixed
with the carbohydrates in the food matrix and failed to deliver the intended
function (
Clegg et al., 2011
)
.
4.2.5 Buckwheat
Buckwheat (
Fagopyrum esculentum
) is widely used as a constituent of foods
such as noodles and bread blended with flour from other cereals
(
Takahama &Hirota, 2010
)
.
Lin, Liu, Yu, Lin, and Mau (2009)
made breads
by mixing 15% of buckwheat flour with 85% of wheat flour in the hope to
develop functional foods for diabetic patient. Although the antioxidant
activity of the bread increased due to the addition of buckwheat flour, no
positive benefit of the bread could be found for diabetes patients. On the
contrary, another study found that glycemic indexes of bread made from
mixtures of wheat flour and buckwheat flour are lower than those made
from wheat flour. The high contents of fatty acids, rutin, and
proanthocyanidins in buckwheat were suggested to be the reason behind this
beneficial effect. Fatty acids could bind to amylose to form starch-lipid com-
plex and render the starch more resistant to amylase-catalyzed digestion.
Synergistically, rutin and proanthocyanidins are reported to be inhibitors
4.2.6 Green tea
Green tea contains considerable amounts of catechins, which contribute to
its antioxidant properties. The addition of green tea into the starchy-based
food could increase antioxidant activity considerably.
Lu, Lee, Mau, and
