Reformulation and food combination as strategies to modulate glycaemia: the case of apple pomace containing biscuits administered with apple juice to healthy rats. (17th February 2021)

• Record Type: Journal Article
• Authors: Alongi, Marilisa; Verardo, Giancarlo; Gorassini, Andrea; Sillani, Sandro; Degrassi, Cristina; Anese, Monica
• Is Part Of: International journal of food sciences and nutrition. Volume 72:Number 2(2021)
• Page Start: 174
• Page End: 183
• Publication Date: 2021-02-17
• Subjects: Functional food -- glycaemic response -- bioactive compounds -- polyphenols -- dietary intervention -- food choice; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2020.1786025
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: Conventional (CB) and apple-pomace-reformulated (RB) biscuits were administered to healthy rats. Although the areas under curve (AUC) of glucose concentration were comparable between samples, differences in the glycaemic profile of CB and RB were observed. RB caused an initial steeper increase in glycaemia but a shift in the glycaemic peak from 45 to 60 min, as compared to CB. When CB or RB was ingested with apple juice (AJ) no differences were observed as compared to their ingestion with a soft drink (SD) simulating AJ sugar content, indicating that reformulation, more than the presence of AJ, was crucial in affecting the glycaemic response. Consumer acceptability towards reformulation was assessed through conjoint analysis, by simulating labels reporting information on reformulation. Consumers preferred information generally referring to the health-promoting effect (i.e. "low sugar" and "high fibre" contents), despite directly relating to a specific disease (i.e. "suitable for diabetics" and "low glycaemic index").