Glycemic index and microstructure analysis of a newly developed fiber enriched cookie

Schuchardt, Jan Philipp; Wonik, Jasmin; Bindrich, Ute; Heinemann, Michaela; Kohrs, Heike; Schneider, Inga; Möller, Katharina; Hahn, Andreas

doi:10.1039/c5fo01137j

Cited by 42Food composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology

Glycemic index and microstructure analysis of a newly developed fiber enriched cookie

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Schuchardt, Jan Philipp, Wonik, Jasmin, Bindrich, Ute, Heinemann, Michaela, Kohrs, Heike, Schneider, Inga, Möller, Katharina, Hahn, Andreas·2016·Food & Function

DOI 10.1039/c5fo01137j

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Abstract

A diet with a high glycemic index (GI) is associated with an elevated risk for obesity or type 2 diabetes.

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Chia seeds help slow down starch digestion and reduce post-meal blood glucose levels.
“The chia seeds help slow down starch digestion and reduce post-meal blood glucose levels [8, 50].”
From Effects of chia seed (Salvia hispanica L.) supplementation on cardiometabolic health in overweight subjects: a systematic review and meta-analysis of RCTs (2024) · cites this paper as [50]
The Discussion (page unavailable) says soluble fiber slows starch digestion and glucose absorption, and the Results report lower post-meal blood glucose after the fiber-enriched cookie than after white bread. But the paper studies a cookie made with ingredients such as barley flour and oat flakes, not chia seeds; it does not establish these effects for chia seeds. (LLM, conf=0.85)
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Authors: Schuchardt, J. P., Wonik, J., Bindrich, U., Heinemann, M., Kohrs, H., Schneider, I., Möller, K., & Hahn, A.
Affiliations: Leibniz University Hannover (DE)
German Institute of Food Technologies (DE)
Corresponding author: Schuchardt, Jan Philipp
ORCID: Schuchardt, Jan Philipp
Bindrich, Ute
Schneider, Inga
Hahn, Andreas
Venue: Food & Function
Publisher: Royal Society of Chemistry (RSC)
Published: 2016
Volume: 7
Issue: 1
Pages: 464-474
ISSN: 2042-6496 (ISSN-L)
2042-650X
DOI: 10.1039/c5fo01137j
OpenAlex: W1933860410
Cited by: 42
References: 35
Citations by year: 2026: 5 · 2025: 4 · 2024: 9 · 2023: 1 · 2022: 7 · 2021: 4 · 2020: 7 · 2019: 1 · 2018: 1 · 2017: 2 · 2016: 1
FWCI: 1.28
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by
Locations: Food & Function (publishedVersion, cc-by)
PubMed (publishedVersion)
Institutional Repository of Leibniz Universität Hannover (Leibniz Universität Hannover) (submittedVersion, cc-by-nc-nd)
Institutional Repository of Leibniz Universität Hannover (Leibniz Universität Hannover) (submittedVersion, cc-by)
Leibniz Universität Hannover (cc-by)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords: glycemic index, low glycemic index foods, postprandial insulin, starch gelatinization, non-starch polysaccharides, spelt flour, oat flakes, in vitro digestion, type 2 diabetes prevention
MeSH terms: Adolescent, Adult, Hordeum, Dietary Fiber, Female, Flour, Food, Food Analysis, Food, Fortified, Humans, Male, Middle Aged, Avena, Glycemic Index, Young Adult

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Glycemic index and microstructure analysis of a newly developed fiber enriched cookie

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