Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women

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dc.contributor.authorAigster, Annelisseen
dc.contributor.committeecochairBarbeau, William E.en
dc.contributor.committeecochairDuncan, Susan E.en
dc.contributor.committeememberConforti, Frank D.en
dc.contributor.committeememberHosig, Kathryn W.en
dc.contributor.committeememberThatcher, Craig D.en
dc.contributor.committeememberZhou, Kequan Kevinen
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.date.accessioned2014-03-14T20:16:07Zen
dc.date.adate2009-10-06en
dc.date.available2014-03-14T20:16:07Zen
dc.date.issued2009-09-01en
dc.date.rdate2009-10-06en
dc.date.sdate2009-09-10en
dc.description.abstractThe incidence of type 2 diabetes is considered an epidemic in Western countries, and its prevalence is more common in the Hispanic population than in non-Hispanic whites. Postprandial hyperglycemia has been associated with oxidative stress (OS), thus; reducing postprandial glycemia and/or OS through dietary consumption of resistant starch (RS) may be one approach to help modulate glucose and insulin responses. The purpose of this study was twofold: 1) to evaluate the physicochemical and sensory properties of cereal food products supplemented with RS. 2) to compare the effects of a single ingestion of granola bars with high (~18 grams of RS) and low (~0 grams of RS) RS compositions on the postprandial glucose and insulin responses (n=14) and oxidative stress parameters (cellular glutathione peroxidase, F2- isoprostanes, and oxygen radical absorbance capacity) in Hispanic women (n=9). Granola bars and cereals were developed to provide 2 levels (10% and 15%) of RS; isocaloric (0% RS) control samples were prepared with readily digestible (high amylopectin) starch. Samples were stored for up to 4 weeks at 20 °C. Mean composition of the high RS granola bars was 6% protein, 15% moisture, and 18% lipid. RS levels slightly increased from 14 to 16 g/serving after 4 weeks of storage, supporting published research that RS increases with storage due to retrogradation and crystallization of amylose chains. Color became lighter as the level of RS increased (p<0.001). Granola bars containing RS were less brittle (p=0.0043) than control granola bars. Sensory results indicated granola bars/cereals were acceptable. RS-supplemented granola bars were then used for the evaluation of RS ingestion in humans. There was no difference in postprandial glucose and insulin responses after a single ingestion of a RS-supplemented (18 g) granola bar. No differences were found in the oxidative stress parameters measured. In a subgroup of subjects (n=9), a lower glucose response 30 minutes after RS consumption was found (p=0.0496). Thus, RS consumption may lower fluctuations in blood glucose, which may help manage glucose levels in individuals at risk of type 2 diabetes. Further studies of short term RS consumption are warranted to elucidate its benefits in glucose management.en
dc.description.degreePh. D.en
dc.identifier.otheretd-09102009-135325en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09102009-135325/en
dc.identifier.urihttp://hdl.handle.net/10919/28934en
dc.publisherVirginia Techen
dc.relation.haspartAigster_A_D_2009_Copyright.pdfen
dc.relation.haspartAigster_A_D_2009.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectamyloseen
dc.subjectcereal barsen
dc.subjectconsumer acceptabilityen
dc.subjectglucose responseen
dc.subjectpostprandialen
dc.subjectreactive oxygen speciesen
dc.subjectResistant starchen
dc.titlePhysicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Womenen
dc.typeDissertationen
thesis.degree.disciplineHuman Nutrition, Foods, and Exerciseen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.leveldoctoralen
thesis.degree.namePh. D.en

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