Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products

• Main Authors: Wan Rosli, W. I., Daniel Robert, S, Anis Jauharah, M. Z.
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32458/1/WR_Full_paper_INNOVAFOOD-2014_MUHA.pdf; http://eprints.usm.my/32458/

Frequent ingestion of meal high in the amount and varieties of dietary fibre-containing foods can prevent many of chronic diseases. Baked-based products, particularly biscuits and cakes, appeared in the list of top ten daily consumed foods based on the Malaysian Adult Nutrition Survey. The effects of partial substitution of wheat flour with dietary fibre from cornlettes (CL) on nutrients composition and glycemic index (GI) of biscuit and chiffon cake were investigated. Dehydrated CL was added in biscuit and chiffon cake formulations to replace wheat flour partially at concentrations of 0, 10, 20 and 30%. Protein, ash and dietary fibre contents of biscuit and chiffon cake added with CL powder were increased in line with the levels of CL used. Even though protein content of CL-based cakes increased in line (13.3 to 15.7%) with the levels of CL (10 to 30%), but there was no significant different compared to control. Interestingly, addition of CL at 10% to partially replace wheat flour resulted in reduction of postprandial blood glucose response. The GI values for both biscuit and chiffon cake added with YCE were 46 and 49, respectively. These values were significantly lower than control biscuit and cake which recorded GI values at 61 and 59, respectively. Thus, CL can be incorporated in bakery products to enhance nutrient content while at the same time help in reducing the GI values. Further investigation on the addition of CL into other baked-based products in relation to nutrition and other glycemic responses can be also explored.