Bajerska J, Mildner-Szkudlarz S, Górnaś P, Seglina D. The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial.
J Sci Food Agric 2015;
96:2486-93. [PMID:
26250501 DOI:
10.1002/jsfa.7369]
[Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 07/29/2015] [Accepted: 08/02/2015] [Indexed: 11/06/2022]
Abstract
BACKGROUND
Sour cherry pomace (CP), a by-product obtained during fruit processing, was used to replace wheat flour in a muffin formula. The influence of the most sensory acceptable muffins on glycemic response, appetite sensation, and energy intake during subsequent meal in a randomized crossover trial was studied.
RESULTS
It is acceptable to incorporate up to 30% CP into muffin formulas. With CP-treated muffins glucose responses were significantly lower at 30, 45, and 60 min intervals, and the incremental peak glucose was 0.40 and 0.60 mmol L(-1) lower than for plain muffins (PM). The CP-enriched muffins showed an incremental area under the blood glucose response curve values lower than that of PM. 20% CP and 30% CP resulted in improved satiety and induced a lower energy intake at a test meal ingested 3 h later (-13.7%; -15.1%) as compared to PM, respectively.
CONCLUSION
CP may be a good functional ingredient for bakery products that assists in managing glucose levels, satiety, and subsequent energy intake in healthy individuals. © 2015 Society of Chemical Industry.
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