Effect of biscuit formulations in the release of satiety hormones
DOI:
https://doi.org/10.26461/11.09Keywords:
Antioxidant coffee fibre, FOS, GLP-1, low glycaemic index, serotonin, steviaAbstract
This research aimed to evaluate the potential of a new biscuit formulation with low glycaemic index and high sensorial quality for an effective control of satiety. Stevia as hypocaloric sweetener, fructooligosaccharides (FOS) as enhancer of glucose tolerance and sensorial quality, and antioxidant insoluble dietary fibre (spent coffee grounds) were used as food ingredients. Food and individual ingredients were digested in vitroby mimicking human oral-gastrointestinal digestion. The in vitrorelease of glucagon-like petide-1 (GLP-1) and serotonin was stimulated by incubation of human intestinal cells, HuTu-80 and Caco-2, with digests at final concentrations of 0,5, 0,05 and 0,01 mg/ml, for 90 min and 5 min, respectively. Quantification of the hormones called as GLP1 and serotonin was carried out by ELISA. The traditional and new biscuits induced the release of hormones in the same order of magnitude (p>0,05). Antioxidant coffee fibre contributed to stimulate the release of satiety hormones while stevia was ineffective. Replacement of sucrose by stevia did not affect the satiating capacity of the biscuit. In conclusion, a new healthy food containing high level of antioxidant dietary fibre, satiating, good sensorial quality for healthy people and friendly for diabetics has been obtained.
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