title: Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects.
abstract: The consumption of high nutritional value snacks may favorably affect the diet quality. Biscuits manufactured with oat flakes and maltitol were assessed for glycemic, insulinemic and ghrelin responses. Enrichment with inulin, a fructooligosachararide (FOS) which acts as soluble fiber, was performed in an attempt to further increase the dietary fiber content and examine potential additional postprandial benefits. Eleven healthy subjects participated in the study and consumed either 80 g oat biscuits (OB) or 81 g oat biscuits with 4% inulin (OBIN) or a solution containing 50 g of glucose (reference food), each yielding 50 g of available carbohydrates. Venous blood samples were collected before consumption and at 15, 30, 45, 60, 90, 120 and 180 min postprandially. The developed products were also evaluated for physicochemical properties, including porosity, density, texture, color, sensory attributes and microstructure (by scanning electron microscopy). Both biscuits demonstrated a low glycemic index (GI), which was found to be 32.82 ± 8.07 for OB and 45.68 ± 9.64 for OBIN. Compared to OB, OBIN demonstrated higher insulin response at 45 and 60 min and higher ghrelin suppression at 60 and 120 min postprandially (P < 0.05). Furthermore, OBIN demonstrated increased hardness and color values, lower porosity, and higher rate of starch granule gelatinization, without significantly altering the sensory attributes. Biscuits formulated with oat flakes and maltitol with or without 4% inulin can be classified as low GI foods. Inulin addition significantly lowered the ghrelin response to OBIN, suggesting an advantage of OBIN in the modulation of satiety; however, no further benefits regarding glucose and insulin responses were observed.
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, Athens, Greece. ayanni@hua.gr.
authors.forename: Nikoleta S
authors.initials: NS
authors.lastname: Stamataki
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, Athens, Greece. ayanni@hua.gr.
authors.forename: Eirini K
authors.initials: EK
authors.lastname: Nikolidaki
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, Athens, Greece. ayanni@hua.gr.
authors.forename: Amalia E
authors.initials: AE
authors.lastname: Yanni
authors.affiliation: 1st Department of Propaedeutic and Internal Medicine, Laiko General Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Maria
authors.initials: M
authors.lastname: Stoupaki
authors.affiliation: Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Konstantopoulos
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, Athens, Greece. ayanni@hua.gr.
authors.forename: Alexandros-Pantelis
authors.initials: AP
authors.lastname: Tsigkas
authors.affiliation: Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Despoina
authors.initials: D
authors.lastname: Perrea
authors.affiliation: 1st Department of Propaedeutic and Internal Medicine, Laiko General Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Nikolaos
authors.initials: N
authors.lastname: Tentolouris
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, Athens, Greece. ayanni@hua.gr.
authors.forename: Vaios T
authors.initials: VT
authors.lastname: Karathanos
mesh_terms: D000328:Adult; D018554:Avena / Q000737:chemistry*; D001786:Blood Glucose / Q000378:metabolism*; D015992:Body Mass Index; D055598:Chemical Phenomena; D003258:Consumer Behavior; D018592:Cross-Over Studies; D004043:Dietary Fiber / Q000008:administration & dosage / Q000032:analysis; D005260:Female; D005504:Food Analysis; D063427:Food Quality; D054439:Ghrelin / Q000097:blood*; D038321:Glycemic Index; D006801:Humans; D007328:Insulin / Q000097:blood*; D007444:Inulin / Q000737:chemistry*; D008297:Male; D009753:Nutritive Value; D019518:Postprandial Period; D062410:Snacks; D013649:Taste; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D054439:Ghrelin; D007328:Insulin; D007444:Inulin