Page 81 - FoodFocusThailand No.200 November 2022

STRATEGIC R&D

The detail of these strategies is described as
below:
Substitution of high GI ingredients with low GI
ingredients High GI ingredients in foods such as bakery
1 products are flour and sugar, which are the main
ingredients affecting structure and texture. Hence, the
modulating GI in bakery products usually uses partial intestine into the bloodstream is delayed, leading to the
replacement of sugar with low GI sweetener combined with attenuation of blood glucose .
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the mixture of flour replacement. Dietary fibers that improve food GI are polydextrose, inulin,
Sugar substitutes with a low GI are isomaltulose which is guar gum, and resistant starch 10,11 . The study indicated that
a disaccharide. The structure consists of glucose and fructose adding polydextrose to cake at a level of 6 - 12% w/w can
linked by α-1,6-glycosidic bond, which is more stable and reduce the glycemic index of cake by 9 – 12% when
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stronger than α-1,2-glycosidic bond in sucrose, leading to compared with the control cake.
isomaltulose more difficult to hydrolyze by the α-amylase
enzyme in the small intestine, resulting in a slower absorption
than sucrose. Isomaltulose is a low GI (GI = 38) compared More Information Service Info C013
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to sucrose (GI = 65). More research used isomaltulose as a
sugar replacer in the bakery. It indicated that the replacement
of sugar with isomaltulose at 30% w/w in cookies and butter ข้้อมููลเพิ่่�มูเติ่มู/ Additional Information
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cake was the rate of starch hydrolysis when compared with บริิษััท อีีทเวลล์ จำำ�กััด ผู้้�ผู้ลิตและจำัดจำำ�หน่่�ยไอีโซมอีลท้โลส แหล่งค�ริ์โบไฮเดริต
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the control. In addition, the sponge cake with substituted sugar คุณภ�พส้ง
by isomaltulose at 50 - 100% w/w had a predicted glycemic Eatwell Co., Ltd. Produces and distributes isomaltulose, source of
high-quality carbohydrate.
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index (pGI) lower than the control . Therefore, replacing sugar
with isomaltulose is an alternative for reduced GI in bakery เอกสารอ้างอ่ง/ References
and healthy food products. 1 International Diabetes Federation. IDF Diabetes Atlas 2021. 10th ed.
Other low GI sweeteners which usually used for reducing Belgium: International Diabetes Federation; 2021.
Aekplakorn W, Puckcharem H, Satheannoppakao W. Thai National
2
GI in food are isomalt, erythritol, sucralose, and stevia. Health Examination Survey, NHES VI 2020 - 2021. Bangkok, Thailand:
Faculty of Medicine Ramathibodi Hospital, Mahidol University, 2021.
Addition of dietary fiber Dietary fiber is the edible part 3 Fardet A, Leenhardt F, Lioger D, Scalbert A, Rémésy C. Parameters
of plants, vegetables, fruits, and cereals that cannot be controlling the glycaemic response to breads. Nutr Res Rev.
2 hydrolyzed by the enzyme in the human small intestine. 2006;19(1):18-25.
Scazzina F, Siebenhandl-Ehn S, Pellegrini N. The effect of dietary
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There are classified as soluble dietary fiber and insoluble fibre on reducing the glycaemic index of bread. Br J Nutr.
dietary fiber. The addition of dietary fiber into food formula will 2013;109(7):1163-74.
disrupt the activity of α-amylase, resulting in a retarding of the 5 Kriengsinyos W et al. Glycemic index, postprandial glycemic response
rate of starch digestion and glucose absorption. The level of and substrate use following isomaltulose ingestion. Mahidol
University; The Institute of Nutrition. 2010.
blood glucose slowly and steadily increases. The mechanism 6 Itthisoponkul T, Hongku K, Mookkatok P. Effect of Iisomaltulose as a
of dietary fiber in improving the GI of food is summarized below: Sugar substitute on cookies quality. Agricultural Sci J. 2010;41(3/1)
1. Delay the gastric emptying; soluble dietary fiber has a (Suppl):9-12.
water-binding property and increases the viscosity of food, 7 Itthisoponkul T, Hongku K, Mookkatok, P. Effect of isomaltulose-sub
leading to slowly moving of the food from the stomach to the stitution on the qualities of butter cake. Agricultural Sci J. 2011;42(2)
(Suppl):449-52.
small intestine. Thus, the digestion and the absorption of food 8 Buree N, Thakhiew W, Chaiyakul S, Niamnuy C. Effect of substitution
in the small intestine were reduced . of sucrose with isomaltulose and addition of polydextrose on the
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2. Disruption the activity of α-amylase; dietary fiber will predicted glycemic index and some quality properties of sponge
interact with food and acts as a barrier between food and cake. In Proceedings of the 5th International Conference on Food
and Applied Bioscience: Insights for Research and Industry 4.0. 6-7
enzyme by creating the fiber-starch complexes or coating February 2020, Chiang Mai University, Thailand. 2020:53-64.
starch granules with dietary fiber, leading to more difficulty 9 Goff HD, Repin N, Fabek H, El Khoury D, Gidley MJ. Dietary fibre for
working of the enzyme to hydrolyzed starch. Thus, starch is glycaemia control: Towards a mechanistic understanding. Bioact
slowly digested, and glucose is slowly released . Carbohydrate Dietary Fibre. 2018;14:39-53.
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Oh IK, Bae IY, Lee HG. In vitro starch digestion and cake quality:
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Impact of the ratio of soluble and insoluble dietary fiber. Int. J Biol
Delay the rate of glucose absorption; soluble fiber Macromol. 2014; 63:98-103.
can increase viscosity and from viscous gel to cover the 11 Gularte MA, de la Hera E, Gómez M, Rosell CM. Effect of different
3 mucus layer in the gut, decreasing the diffusion of fibers on batter and gluten-free layer cake properties. LWT-Food Sci
sugars. Hence, the rate of sugar absorption from the small Technol. 2012; 48(2):209-14.

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