Intensive insulin therapy prevents the progression of diabetic microvascular complications in Japanese patients with non-insulin-dependent diabetes mellitus : a randomized prospective 6-year study

Application of whey protein isolate and low-methoxy pectin-based fat mimetics in mayonnaise was studied. Fat was partially substituted by different fat mimetics at levels of 50%, respectively, which the fat mimetics were referred to as PFM1 (microparticulate pectin gel), PFM2 (pectin weak-gel), and PFM3 (microparticulated combination of WPI and pectin). The full fat (Ff) (100% oil) mayonnaise without fat mimetic was used as a control experiment. Physicochemical, rheological, texture analysis, and sensory evaluation of the Ff and low fat (Lf) mayonnaises were performed. The results indicated that all Lf mayonnaises had significantly lower energy content, but higher water content than their Ff counterpart. In terms of texture, the formulation with pectin weak-gel as fat mimetic showed similar texture values as those of the Ff sample. Both Ff and Lf mayonnaises exhibited thixothopic shear thinning behaviour under steady shear tests and were rheologically classified as weak gels under small amplitude oscillatory shear tests. Sensory evaluation demonstrated that mayonnaises substituted with low-methoxy pectin were acceptable. This study shows good potential for pectin weak-gel and microparticulated pectin gel to be used as a fat mimetic in mayonnaise.

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

Bioactive compounds of beetroot and utilization in food processing industry: A critical review.

Effect of endogenous proteins and lipids on starch digestibility in rice flour.

Starch molecular structure: The basis for an improved understanding of cooked rice texture.

Rice is the principle staple and energy source for nearly half the world's population and therefore has significant nutrition and health implications. Rice is generally considered a high glycemic index (GI) food, however, this depends on varietal, compositional, processing, and accompaniment factors. Being a major contributor to the glycemic load in rice eating populations, there is increasing concern that the rising prevalence of insulin resistance is as a result of the consumption of large amounts of rice. Devising ways and means of reducing the glycemic impact of rice is therefore imperative. This review gathers studies examining the GI of rice and rice products and provides a critical overview of the current state of the art. A table collating published GI values for rice and rice products is also included.

/pdf/the-glycemic-index-of-rice-and-rice-products-a-review-and-1leacd25z3.pdf

The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.

/pdf/breads-fortified-with-freeze-dried-vegetables-quality-and-3kdz574tt3.pdf

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Summary
The aim of this study was to compare the efficiency of three different food-grade emulsifiers to form and stabilise an orange oil-in-water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1% w/w, 1.88 ± 0.01 μm) followed by sodium caseinate (10% w/w, 2.14 ± 0.03 μm) and gum arabic (10% w/w, 4.10 ± 0.24 μm). The long-term stability of the concentrated beverages was monitored using Turbiscan analysis. The Turbiscan stability indices after 4 weeks of storage followed the order: Tween 80 (1.70 ± 0.08) < gum arabic (4.83 ± 0.53) < sodium caseinate (6.20 ± 1.56). The protein emulsifier was more capable to control the oxidation process, and this was attributed to the excess amount of emulsifier present in the aqueous phase. This study provides useful insights into the formulation of flavour emulsions by the beverage industry.

Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time

Dietary proteins are essential for the life of all animals and humans at all stages of the life cycle They serve many structural and biochemical functions and have significant effects on health and wellbeing Dietary protein consumption has shown an upward trend in developed countries in the past two decades primarily due to greater supply and affordability Consumption is also on the rise in developing countries as affluence is increasing Research shows that proteins have a notable impact on glucose homeostasis mechanisms, predominantly through their effects on insulin, incretins, gluconeogenesis, and gastric emptying Since higher protein consumption and impaired glucose tolerance can be commonly seen in the same population demographics, a thorough understanding of the former's role in glucose homeostasis is crucial both toward the prevention and management of the latter This chapter reviews the current state of the art on proteins, amino acids, and their effects on blood glucose and insulin secretion

Viren Ranawana

Papers

The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time

Role of proteins in insulin secretion and glycemic control.