ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2017
The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders.Foods (Basel, Switzerland) · 2025Article
- Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness.Antioxidants (Basel, Switzerland) · 2024Article
- Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace.Scientific reports · 2024Article
- The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies.Scientific reports · 2024Article
- Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants (Food science & nutrition · 2023Review
- Select Polyphenol-Rich Berry Consumption to Defer or Deter Diabetes and Diabetes-Related Complications.Nutrients · 2020Review
- Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product.Plant foods for human nutrition (Dordrecht, Netherlands) · 2019Article
- Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits.Plant foods for human nutrition (Dordrecht, Netherlands) · 2019Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative diseases including Alzheimer's disease. Blackcurrant powder (BC) is a rich source of dietary fibre and bioactive compounds. Wholemeal wheat, barley and oat flours contain high amount of fibre. In this study, a model food (cookie) was developed and used to investigate the in vitro glycaemic glucose equivalent and antioxidant activities of the cookies made with three different wholemeal flours (wheat, barley and oat) with different replacement levels (5, 10 and 15%) of blackcurrant powder. Increasing the proportion of blackcurrant powder in the cookie resulted in a significant (P < 0.05) decrease in glucose release after in vitro digestion compared to the control. In addition, incorporation of blackcurrant powder in cookies up to 15% increased the antioxidant capacity. The combination of wholemeal flour and the bioactive compound rich blackcurrant has the potential to improve the nutritional value and reduce the glycaemic index of such foods.
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Registered trials
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