DESARROLLO DE GALLETAS CON BAJO CONTENIDO DE CARBOHIDRATOS DIGERIBLES A PARTIR DE CEREALES INTEGRALES Y PLÁTANO EN ESTADO INMADURO

Abstract

The development of low-digestible carbohydrates foods has increased because they help in the prevention and / or control of chronic non-transmissible diseases like diabetes. The addition of whole grains and fruits, such as unripe plantain, in food formulations has become more common because they are an important source of non-digestible carbohydrates and bioactive compounds. The objective of this work was to develop cookies with a whole-grains and unripe plantain blend, and determines its chemical composition, in vitro digestibility, and to evaluate the anti-hyperglycemic and hypoglycemic effect in healthy and diabetic rats, respectively. Three cookies were made with a whole grains blend (wheat, barley and oats) which remained constant; in the first formulation (G-1) white corn was added, blue corn in the second (G-2), and unripe plantain in the third (G-3). The G- 2 showed a higher protein (11.1 g/100g) and lipid (21.4g/100g) contents than the G-1 (9.29g/100g, 17.0 g/100g, respectively) and G-3 (7.3 g / 100g, 15.7 g/100g). The G-1 had the highest dietary fiber content (11.64 g/100g), followed by G-2 (10.1 g/100g), while the G-3 showed the lowest value (6.9 g/100g). Similar pattern was observed in the total indigestible fraction (IF) (G-1, 40.1 g/100g, G-2, 38.1 g/100g, G-3, 36.9 g/100g).The G-2 and G-3 did not differ in soluble FI (≈ 17 g/100 g), the value for G-1 was the lowest (14.6 g/100g). The insoluble FI content was higher in G-1 (25.4 g/100g) than in G-2 (20.9 g/100g) and G-3 (19.7 g/100g). Fermentation in vitro of IF from the cookies did not show pH change (p H ≈ 6) during the test. The fermentation of IF from the G-1 and G-3 showed the highest acetic acid value (79.9 mmol / L and 74.86 mmol / L, respectively) at 24 h. The IF of the G-3 produces more propionic acid (17.9 mmol / L) compared to G-1 (7.5 mmol / L) and G-2 (5.5 mmol / L). Similar pattern was obtained in the butyric acid production (G- 1, 26.4 mmol / L, G-2 5.16 mmol / L, G-3, 31.0 mmol / L). The phenolic compounds content was higher for G-2 (92.2 mg/EAG/100g); there were no significant differences between G-1 and G-3 (≈ 80 mgEAG/100g). The G-2 had higher flavonoids content (34.5 mgEC/100g) than G-1 (13.5 mgEC/100g) and G-3 (4.56 mgEC/100g). The antioxidant capacity of all samples was different, G-2 had the highest value (21.7 μmolET/100g). The G-3 showed the best consumer acceptance on the hedonic test (rating 6, like slightly). The free glucose was not different among samples (≈ 4 g/100g). The total starch content was similar in G-1 and G-2 (≈ 57 g/100 g); G-3 had the highest values (60.2 g/100g). There were no significant differences in rapidly digestible starch content between G-1 and G-2 (≈ 45 g/100 g), in G-3 this fraction was higher (51.9 g/100g). The G-2 showed more slowly digestible starch (10.7 g/100g), followed by G-1 (7.0 g/100g) and G-3 (4.1 g/100g). Resistant starch content was similar in G-1 and G-2 (≈ 1 g/100g), whilst for G-3 was 6.3 g/100g. The three cookies doses (G-3) (0.42, 0.85 and 1.28 g / kg) administered in healthy rats showed no hyperglycemic peak. The intake of the three cookies in healthy rats at a dose of 0.85 g/kg (each) did not produce a significantly increase in glucose concentration during the 180 minutes of the test. The G-2 and G-3 had an anti-hyperglycemic effect in the glucose tolerance test, being more evident in G-3.The available carbohydrate (3g/kg) of the three samples produced a lower glucose response than glucose (reference food), all the samples showed a lower maximum glucose peak (G-1, 141 mg / dL; G-2, 133 mg / dL; G-3, 135.2 mg / dL) than glucose (161.6 mg / dL). The glycemic index of the samples was 116, 97 and 90 for G-1, G-2 and G-3, respectively. In diabetic rats the G-2 had a hypoglycemic effect during the three weeks of the test. The group of rats fed with G-2 increased the average weight of 294.0 to 366.9 g, whilst the other groups (G-1 and G-3) lost weight (45.9 and 37.7 g, respectively). The HDL and cholesterol level among groups showed no significant difference (≈ 40 mg / dL). The rats group fed with G-2 (123.4 mg / dL) had lower triglyceride value than G-1 (177.35 mg / dL) and G-3 (383.4 mg / dL. The insulin levels were lower in all the groups (0.014 and 0.41 ng / dL) compared to the healthy rats group (4.0 nm / dL).