Using Brown Rice Flour and Alternative Sweetener to Reduce Glycemic Index in Toddy Palm Cake
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Published:
Mar 20, 2017
Keywords:
toddy palm cake brown rice maltitol sucralose glycemic index
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Abstract
The objective of this study was to develop toddy palm cake with reduced glycemic index (GI) using brown rice flour (BRF) and a mixture of maltitol and sucralose (MS). The replacement of rice flour (RF) with BRF at the levels of 0 (control), 25, 50, 75 and 100% by weight of whole RF was carried out. The results showed that toddy palm cake at various level of BRF provideddarker color, higher texture values in firmness and toughness. However, sensory score of toddy palm cake at 50% BRF was no significant different from that of control sample (p>0.05). The use of MS to replace sugar at 5 levels (0, 25, 50, 75 and 100% by weight of sugar) was further investigated. It was found that increasing amount of MS resulted in a lower color and higher firmness and toughness value of product. Toddy palm cake at 50% BRF and 50% MS was considered suitable for a final product preparation providing GI value of 50.22, which was 30.03% lower than that of original toddy palm cake (GI = 71.78). Consumer test by 100 consumers in Phetchaburi province showed that the developed product received not significantly different liking scores as compared to the original product (p>0.05).
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How to Cite
Sukhonthara, S. (2017). Using Brown Rice Flour and Alternative Sweetener to Reduce Glycemic Index in Toddy Palm Cake. Science, Engineering and Health Studies, 11(1), 17–26. https://doi.org/10.14456/sustj.2017.2
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Research Articles
References
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Ergun, R., Lietha, R., and Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50: 162-192.
Foster-Powell, K., Susanna, H. A. H., and Brand-Miller, J. (2002). International tables of glycemic index and glycemic load value. American Journal of Clinical Nutrition, 62: 5-56.
Fuangpaiboon, F., and Kijroongrojana, K. (2013). Effects of low glycemic index sweeteners on coconut milk ice cream qualities. In Proceeding of the 2nd International Conference on Nutrition and Food Sciences (IPCBEE), Singapore.
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Mahasukhonthachat, K., Sopade, P. A., and Gidley, M. J. (2010). Kinetics of starch digestion and functional properties of twin-screw extruded sorghum. Journal of Cereal Science, 51: 392-401.
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Pinto, S., and Dharaiya, C. N. (2014). Development of a low fat sugar free frozen dessert. International Journal of Agricultural Sciences, 4(2): 90-101.
Pirasath, S., Thayaananthan, K., Balakumar, S., and Arasaratnam, V. (2012). Effect of soluble fiber on glycemic index. Galle Medical Journal, 17(1): 23-31.
Pitiwiwattanakul, V., Phimphilai, S., Nuglor, S., and Chiyasut, C. (2011). Effects of germinating conditions on antioxidant properties, total polyphenol and phytate contents in quick-cooking husked Hom Dam Sukhothai 2 rice. Asian Journal of Food Agro-Industry, 4(5): 297-305.
Quilez, J., Bullo, M., and Salas-Salvado, J. (2007). Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch. Journal of Food Science, 72(6): 407-411.
Quintero-Fuentes, X. C., McDonough, M., Rooney, L. W., and Almeida-Dominguez, H. (1999). Functionality of rice and sorghum flours in baked tortilla and corn chips. Cereal Chemistry, 76(5): 705-710.
Rogers, D. E., Doescher, L. C., and Hoseney, R. C. (1990). Texture characteristics of reheat bread. Cereal Chemistry, 67(2): 188-191.
Salehi, E. A., and Bibalan, S. G. (2012). The investigation on the effect of rice bran addition on the rheological and sensory properties of muffin cake. In Proceeding of the 1th International and the 4th National Congress on Recycling of Organic Waste, Isfahan, Iran.
Savitha, Y. S., Indrani, D., and Prakash, J. (2008). Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits. Journal of Texture Studies, 39: 605-616.
Sodchit, C., Tochampa, W., Kongbangkerd, T., and Singanusong, R. (2013). Effect of banana peel cellulose as a dietary fiber supplement on baking and sensory qualities of butter cake. Songklanakarin Journal of Science Technology, 35(6): 641-646.
Sopade, P. A., and Gidley, M. J. (2009). A rapid In-vitro digestibility assay based on glucometry for investigating kinetics of starch digestion. Starch, 61: 245-255.
Tassanaudom, U., Srapinkornburee, W., Nipornram, S., and Chatdumrong, W. (2010). Comparision of physical and chemical characteristics between inoculum and conventional processes for toddy palm cake. Asian Journal of Food Agro-Industry, 3(3): 303-311.
Vosloo, M. C. (2005). Some factors affecting the digestion of glycemic carbohydrates and the blood glucose response. Journal of Family Ecology and Consumer Sciences, 33: 1-9.
Wanyo, P., Chomnawang, C., and Siriamornpun, S. (2009). Substitution of wheat flour with rice flour and rice bran in flake products: effects on chemical, physical and antioxidant properties. World Applied Science Journal, 7(1): 49-56.
AOAC. (2005). Official Methods of Analysis, 18th ed. Association of Official Chemists International. Gaithersburg, Maryland.
AOAC. (2012). Official Methods of Analysis, 19th ed. Association of Official Chemists International. Gaithersburg, Maryland.
Cho, S., Yoon, S. H., Min, J., Lee, S., Tokar, T., Lee, S. O., and Seo, H. S. (2014). Sensory characteristics of Seolgitteok (Korean rice cake) in relation to the added levels of brown rice flour and sugar. Journal of Sensory Studies, 29(5): 371-383.
Ergun, R., Lietha, R., and Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50: 162-192.
Foster-Powell, K., Susanna, H. A. H., and Brand-Miller, J. (2002). International tables of glycemic index and glycemic load value. American Journal of Clinical Nutrition, 62: 5-56.
Fuangpaiboon, F., and Kijroongrojana, K. (2013). Effects of low glycemic index sweeteners on coconut milk ice cream qualities. In Proceeding of the 2nd International Conference on Nutrition and Food Sciences (IPCBEE), Singapore.
Garcia-Serna, E., Martinez–Saez1, N., Mesias, M. Morales, F. J., and Castillo, M. D. (2014). Use of coffee silverskin and stevia to improve the formulation of biscuits. Polish Journal of Food and Nutrition, 64: 243-251.
Ghosh, S., and Sudha, M. L. (2012). A review on polyols: new frontiers for health-based bakery products. International
of Food Sciences and Nutrition 63(3): 372–379.
Girelli, A. M., Mattei, E., Messina, A., and Tarola, A. M. (2004) Inhibition of polyphenol oxidases activity by various dipeptides. Journal of Agriculture and Food Chemistry, 52: 2741-2745.
Goni, I., Garcia-Aolnso, A., and Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17: 427-437.
Grembecka, M. (2015). Sugar alcohols-their role in the modern world of sweeteners: a review. European Food Research and Technology, 241: 1-14.
Imam, M. U., Musa, S. N. A., Azmi, N. H., and Ismail, M. (2012). Effects of white rice, brown rice and germinated brown rice on antioxidant status of type 2 diabetic rats. International Journal of Molecular Science, 13: 12952-12969.
Jangchud, K., Boonthrapong, M., and Prinyawiwatkul, W. (2004). Effects of composite rice flour and water content on qualities of Thai rice cake. Kasetsart Journal (Natural Science), 38: 247-254.
Kumar, S. B., and Prabhasankar, P. (2014). Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science& Technology, 35: 32-41.
Korczyk-szabo, J., and Lacko-bartosova, M. (2013). Crumb texture of spelt bread. Journal of Central European Agriculture, 14(4): 1326-1335.
Limsuwan,T., Paekul, N., Thongtan, J., and Tangkanakul, P. (2014). Total phenolic compounds, antioxidant activity and nutritional values of sugar-free and reduced-fat milk-based ice cream enriched with selected herb ingredients. KKU Journal, 19(4): 515-526.
Mahasukhonthachat, K., Sopade, P. A., and Gidley, M. J. (2010). Kinetics of starch digestion and functional properties of twin-screw extruded sorghum. Journal of Cereal Science, 51: 392-401.
Majzoobi, M., Sharifi1, S., Imani1, B., and Farahnaky, A. (2013). The effect of particle size and level of rice bran on the batter and sponge cake properties. Journal of Agricultural Science and Technology, 15: 1175-1184.
Mulholland, H. G., Mulholland, M. M., Anderson, L. A., Johnston, B. T., Watson, R. G. P., Murphy, S. J., Ferguson, H. R., McGuigan, J., Reynolds, J. V., Comber, H., and Murray, L. J. (2009). Glycemic index, carbohydrate and fiber intakes and risk of reflux esophagitis, barrett’s esophagus, and esophageal adenocarcinoma. Cancer Causes Control, 20: 279-288.
Nokkoull, R., and Wichitparp, T. (2013). Quality of upland rice seed produced during the rainy season in southern Thailand. International Journal of Plant, Animal and Environmental Science, 3(3): 181-184.
Phantuwong, N., Utaipatanacheep, A., and Junkarangkha, S. (2010). Reduce glycemic index in steamed stuffed bun (Sa-La-Pao) products. In Proceedings of 48th Kasetsart University Annual Conference of Agricultural Extension and Home Economics, Bangkok, Thailand.
Pinto, S., and Dharaiya, C. N. (2014). Development of a low fat sugar free frozen dessert. International Journal of Agricultural Sciences, 4(2): 90-101.
Pirasath, S., Thayaananthan, K., Balakumar, S., and Arasaratnam, V. (2012). Effect of soluble fiber on glycemic index. Galle Medical Journal, 17(1): 23-31.
Pitiwiwattanakul, V., Phimphilai, S., Nuglor, S., and Chiyasut, C. (2011). Effects of germinating conditions on antioxidant properties, total polyphenol and phytate contents in quick-cooking husked Hom Dam Sukhothai 2 rice. Asian Journal of Food Agro-Industry, 4(5): 297-305.
Quilez, J., Bullo, M., and Salas-Salvado, J. (2007). Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch. Journal of Food Science, 72(6): 407-411.
Quintero-Fuentes, X. C., McDonough, M., Rooney, L. W., and Almeida-Dominguez, H. (1999). Functionality of rice and sorghum flours in baked tortilla and corn chips. Cereal Chemistry, 76(5): 705-710.
Rogers, D. E., Doescher, L. C., and Hoseney, R. C. (1990). Texture characteristics of reheat bread. Cereal Chemistry, 67(2): 188-191.
Salehi, E. A., and Bibalan, S. G. (2012). The investigation on the effect of rice bran addition on the rheological and sensory properties of muffin cake. In Proceeding of the 1th International and the 4th National Congress on Recycling of Organic Waste, Isfahan, Iran.
Savitha, Y. S., Indrani, D., and Prakash, J. (2008). Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits. Journal of Texture Studies, 39: 605-616.
Sodchit, C., Tochampa, W., Kongbangkerd, T., and Singanusong, R. (2013). Effect of banana peel cellulose as a dietary fiber supplement on baking and sensory qualities of butter cake. Songklanakarin Journal of Science Technology, 35(6): 641-646.
Sopade, P. A., and Gidley, M. J. (2009). A rapid In-vitro digestibility assay based on glucometry for investigating kinetics of starch digestion. Starch, 61: 245-255.
Tassanaudom, U., Srapinkornburee, W., Nipornram, S., and Chatdumrong, W. (2010). Comparision of physical and chemical characteristics between inoculum and conventional processes for toddy palm cake. Asian Journal of Food Agro-Industry, 3(3): 303-311.
Vosloo, M. C. (2005). Some factors affecting the digestion of glycemic carbohydrates and the blood glucose response. Journal of Family Ecology and Consumer Sciences, 33: 1-9.
Wanyo, P., Chomnawang, C., and Siriamornpun, S. (2009). Substitution of wheat flour with rice flour and rice bran in flake products: effects on chemical, physical and antioxidant properties. World Applied Science Journal, 7(1): 49-56.