| dc.description.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). | |
