Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products
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 o...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
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2014
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| Online Access: | http://eprints.usm.my/32458/ http://eprints.usm.my/32458/1/WR_Full_paper_INNOVAFOOD-2014_MUHA.pdf |
| _version_ | 1848876816297623552 |
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| author | Wan Rosli, W. I. Daniel Robert, S Anis Jauharah, M. Z. |
| author_facet | Wan Rosli, W. I. Daniel Robert, S Anis Jauharah, M. Z. |
| author_sort | Wan Rosli, W. I. |
| building | USM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T17:05:33Z |
| format | Conference or Workshop Item |
| id | usm-32458 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:05:33Z |
| publishDate | 2014 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-324582017-08-28T05:02:47Z http://eprints.usm.my/32458/ Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products Wan Rosli, W. I. Daniel Robert, S Anis Jauharah, M. Z. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture 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. 2014 Conference or Workshop Item PeerReviewed application/pdf en cc_by_sa http://eprints.usm.my/32458/1/WR_Full_paper_INNOVAFOOD-2014_MUHA.pdf Wan Rosli, W. I. and Daniel Robert, S and Anis Jauharah, M. Z. (2014) Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products. In: International Conference on Food Innovation (INNOVAFOOD-2014), 27th to 29th August 2014, Pulau Pinang, Malaysia. |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wan Rosli, W. I. Daniel Robert, S Anis Jauharah, M. Z. Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products |
| title | Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products |
| title_full | Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products |
| title_fullStr | Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products |
| title_full_unstemmed | Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products |
| title_short | Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products |
| title_sort | cornlettes improves dietary content and reducing glycemic index of selected baked products |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32458/ http://eprints.usm.my/32458/1/WR_Full_paper_INNOVAFOOD-2014_MUHA.pdf |