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Arvidsson-Lenner, R., Axelsen, M., Bryngelsson, S., Haapa, E., Jarvi, A., Karlstrom, B., Raben, A., Sohlstrom, A., Thorsdottir, I. and Vessby, B. (2004) Glycaemic Index: Relevance for Health, Dietary Recommendations and Food Labelling. Scandinavian Journal of Nutrition, 48, 84-94.
has been cited by the following article:
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TITLE:
Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake
AUTHORS:
Wan Rosli Wan Ishak, Che Anis Jauharah Che Mohd Zin, Sathyasurya Daniel Robert
KEYWORDS:
Young Corn Ear, Glycemic Index, Sensory Evaluation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.16,
August
27,
2014
ABSTRACT: The effects of
partial replacement of wheat flour with young corn ear (YCE) on sensory
properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE
was processed into powdered form and added in chiffon cake formulations to
replace wheat flour partially at concentrations of 0 (control), 10%, 20% and
30%. Protein, ash and dietary fibre contents of chiffon cake added with YCE
powder were increased in line with the levels of YCE used. Even though protein
content of YCE-based cakes increased in line (13.3% to 15.7%) with the levels
of YCE (10% to 30%), but there was no significant difference compared to
control. Sensory evaluation results indicate that partial replacement of wheat
flour with up to 10% is satisfactory as compared to other levels of wheat flour
replacement. Interestingly, addition of YCE at 10% to partially replace wheat
flour resulted in reduction of postprandial blood glucose response. The GI
value for chiffon cake added with YCE was 49 lower than control cake which
recorded GI value at 60. In conclusion, novel food ingredient of YCE can be
incorporated in selected bakery products to enhance nutritional composition
while at the same time help in reducing the GI value. Further investigation on
the addition of YCE into other bakery products in relation to nutrition and
glycemic response effects can also be explored.