Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

K. O. Abdulrazaaq, Yunus Temitayo Imam, E. A. Irondi, E. Ajani
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Abstract

The use of gluten-free ingredients in the baking of cookies is increasing due to gluten-associated disorder and other nutritional-related non-communicable diseases, and consumer's pursuit for health-promoting foods. In this study, gluten-free cookies (GFC) were made from biofortified yellow maize supplemented with sodium carboxyl methylcellulose (SCMC), a reference hydrocolloid, and Brachystegia eurycoma flour (BEF) at four different proportions (2.5, 5, 7.5, and 10%), respectively. The GFC were then assessed for their bioactive components (flavonoids, tannins, and saponins), carotenoids, starch-hydrolyzing enzymes (alpha-amylase and alphaglucosidase), and glycemic index. Cookies made from commercial wheat flour (100% CWF) served as control. The total flavonoid contents of the 100% BYF cookies (144.48 ± 0.18 mg/g) and saponins (1.04 ± 0.00 mg/g) were significantly (p < 0.05) higher than the 100% CWF cookies (93.84 ± 0.36 mg/g; 1.02 ± 0.00 mg/g). The total tannin contents of the cookies ranged from 3.12 ± 0.00 mg/g (100% CWF) to 4.87 ± 0.00 mg/g (2.5%BEF-97.5% BYF). The carotenoid profiles indicated the presence of lutein (range from 0.62 to 1.63 μg/g), β-carotene (range from 3.81 to 6.06 μg/g), β-cryptoxanthin (range from 0.19 to 1.75 μg/g) and zeaxanthin (range from 0.83 to 2.48 μg/g) in the cookies. Further, the GF cookies significantly (p < 0.05) inhibited the alpha-amylase (IC50 value ranged from 1.42 ± 0.01 μg/mL (100% BYF) to 2.63 ± 0.01 μg/mL (100% CWF)) and alpha-glucosidase with IC50 value range from 1.12 ± 0.01 μg/mL (2.5%SCMC-97.5% BYF) to 6.72 ± 0.01 (7.5%BEF-92.5% BYF). The GF cookies showed a low glycemic index (GI) value (GI < 50). The biofortified yellow maize-based GFC have significant amounts of bioactive compounds and anti-hyperglycemic properties, and low GI. Hence, they can serve as functional baked food with potential health benefits.
生物强化黄玉米无筋饼干的生物活性成分和抗高血糖特性
由于麸质相关疾病和其他与营养相关的非传染性疾病,以及消费者对健康食品的追求,在饼干烘焙中使用无麸质配料的情况越来越多。在这项研究中,用生物强化黄玉米辅以羧甲基纤维素钠(SCMC)(一种参考水胶体)和 Brachystegia eurycoma 面粉(BEF)(比例分别为 2.5%、5%、7.5% 和 10%)制成了无麸质饼干(GFC)。然后对 GFC 的生物活性成分(类黄酮、单宁和皂苷)、类胡萝卜素、淀粉水解酶(α-淀粉酶和α-葡萄糖苷酶)和血糖生成指数进行评估。以商用小麦粉(100% CWF)制成的饼干作为对照。100% BYF 饼干的总黄酮含量(144.48 ± 0.18 mg/g)和皂苷含量(1.04 ± 0.00 mg/g)显著高于 100% CWF 饼干(93.84 ± 0.36 mg/g;1.02 ± 0.00 mg/g)(p < 0.05)。饼干的总单宁含量从 3.12 ± 0.00 毫克/克(100% CWF)到 4.87 ± 0.00 毫克/克(2.5%BEF-97.5% BYF)不等。类胡萝卜素图谱显示,饼干中含有叶黄素(0.62-1.63 μg/g)、β-胡萝卜素(3.81-6.06 μg/g)、β-隐黄素(0.19-1.75 μg/g)和玉米黄质(0.83-2.48 μg/g)。此外,GF 饼干对α-淀粉酶(IC50 值范围为 1.42 ± 0.01 μg/mL(100% BYF)至 2.63 ± 0.01 μg/mL(100% CWF))和α-葡萄糖苷酶(IC50 值范围为 1.12 ± 0.01 μg/mL(2.5%SCMC-97.5% BYF)至 6.72 ± 0.01(7.5%BEF-92.5% BYF))有明显的抑制作用(p < 0.05)。GF 饼干的血糖生成指数(GI)值较低(GI < 50)。基于黄玉米的生物强化 GFC 具有大量生物活性化合物和抗高血糖特性,而且 GI 值较低。因此,它们可作为具有潜在健康益处的功能性烘焙食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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