Reduced Energy Value Research Articles

Effect of Acetylated Retrograded Starch (Resistant Starch RS4) On the Nutritional Value and Microstructure of the Crumb (SEM) of Wheat Bread

The objective of this study was to evaluate nutritional value and the microstructure of crumb of bread baked with three types of wheat flour with acetylated retrograded resistant starch preparation (RS4) obtained in the laboratory. The research material was three wheat flour type 550, 750 and 2000 incorporated with acetylated retrograded starch obtained in the laboratory with a degree of substitution DS = 0,16. Content of RS4 preparations in the achieved flour samples was 10, 20, 30and 40%. The control sample was wheat flour without additives (0%). The study assessed the nutritional value of bread on the basis of energy value, the total amount of digested starch (TDS) and total dietary fiber (TDF). Also carried pictures of bread crumb investigated using scanning electron microscopy (SEM). Breads baked with whole meal flour type 2000 were characterized by higher energy than breads made from flour lower type. Increasing the type of wheat flour resulted in a gradual decrease in the total amount of digested starch (TDS) in the breads. The consequence of increasing the share of resistant starch in the samples was a gradual increase in total dietary fiber (TDF). With the increase in the share of resistant starch in the samples were reduced energy value, and the total amount of digested starch (TDS). In the photograph of the control bread crumb made using a scanning electron microscope is shown forming the gluten network of pores of medium and large.

Why is it important to monitor the diet of overweight patients with depressive disorders?

Aim of the studyThe aim of the study was to assess the efficacy of weight reduction diet in patients with depressive disorders, including the assessment of changes in the intake of major nutrients that may promote alterations in body composition during a three-month observation.Subject or material and methodsThe study included 77 people with excessive body weight (45 women and 32 men; average age of women 49.3±10.3 years and men 47.1± 1.2 years) treated for recurrent depressive disorders and being on a 3-month weight reduction diet. The study patients underwent anthropometric measurements and their body composition was determined with electric bio-impedance.ResultsMean weight loss in women was 2.7±2.5kg, and in men 2.0±5.6kg. There was a decrease in fat mass in women by an average of 1.8±5.7kg and in men by 1.3±7.1kg. A statistically significant reduction was reported in the mean waist circumference (3.8±3.7cm) and hips (2.0 ± 1.9cm) among women. Diet modification brought a decrease in the energy value of daily diet and reduction in the supply of macronutrients.DiscussionDietary treatment consisting in reduced energy values, mainly by reducing fat intake, contributes to weight loss.ConclusionsThe long-term effect of the nutritional therapy indicates the need for intensified dietary education, both in terms of the number of dietary trainings and intensive cooperation between patient and dietician for proper selection of food products. The cooperation should not only be related to diet correction, but is also expected to motivate physical activity and lifestyle changes.

Textural and sensory properties of spreads with sucrose and maltitol

Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy poliol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.

Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties

Abstract Polyols are hydrogenated carbohydrates used as sugar replacers. Interest now arises because of their multiple potential health benefits. They are non-cariogenic (sugar-free tooth-friendly), low-glycaemic (potentially helpful in diabetes and cardiovascular disease), low-energy and low-insulinaemic (potentially helpful in obesity), low-digestible (potentially helpful in the colon), osmotic (colon-hydrating, laxative and purifying) carbohydrates. Such potential health benefits are reviewed. A major focus here is the glycaemic index (GI) of polyols as regards the health implications of low-GI foods. The literature on glycaemia and insulinaemia after polyol ingestion was analysed and expressed in the GI and insulinaemic index (II) modes, which yielded the values: erythritol 0, 2; xylitol 13, 11; sorbitol 9, 11; mannitol 0, 0; maltitol 35, 27; isomalt 9, 6; lactitol 6, 4; polyglycitol 39, 23. These values are all much lower than sucrose 65, 43 or glucose 100, 100. GI values on replacing sucrose were independent of both intake (up to 50 g) and the state of carbohydrate metabolism (normal, type 1 with artificial pancreas and type 2 diabetes mellitus). The assignment of foods and polyols to GI bands is considered, these being: high (> 70), intermediate (> 55-70), low (> 40-55), and very low (< 40) including non-glycaemic; the last aims to target particularly low-GI-carbohydrate-based foods. Polyols ranged from low to very low GI. An examination was made of the dietary factors affecting the GI of polyols and foods. Polyol and other food GI values could be used to estimate the GI of food mixtures containing polyols without underestimation. Among foods and polyols a departure of II from GI was observed due to fat elevating II and reducing GI. Fat exerted an additional negative influence on GI, presumed due to reduced rates of gastric emptying. Among the foods examined, the interaction was prominent with snack foods; this potentially damaging insulinaemia could be reduced using polyols. Improved glycated haemoglobin as a marker of glycaemic control was found in a 12-week study of type 2 diabetes mellitus patients consuming polyol, adding to other studies showing improved glucose control on ingestion of low-GI carbohydrate. In general some improvement in long-term glycaemic control was discernible on reducing the glycaemic load via GI by as little as 15-20 g daily. Similar amounts of polyols are normally acceptable. Although polyols are not essential nutrients, they contribute to clinically recognised maintenance of a healthy colonic environment and function. A role for polyols and polyol foods to hydrate the colonic contents and aid laxation is now recognised by physicians. Polyols favour saccharolytic anaerobes and aciduric organisms in the colon, purifying the colon of endotoxic, putrefying and pathological organisms, which has clinical relevance. Polyols also contribute towards short-chain organic acid formation for a healthy colonic epithelium. Polyol tooth-friendliness and reduced energy values are affirmed and add to the potential benefits. In regard to gastrointestinal tolerance, food scientists and nutritionists, physicians, and dentists have in their independent professional capacities each now described sensible approaches to the use and consumption of polyols.