{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/28934"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/28934","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women","abstract":"The 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.","abstract_html":"The 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&lt;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.","abstract_has_math":false,"creators":["Aigster, Annelisse"],"institution":"Virginia Tech","degree_name":"Ph. D.","degree_level":"doctoral","degree_discipline":"Human Nutrition, Foods, and Exercise","degree_department":"Human Nutrition, Foods, and Exercise","school":null,"contributors":[],"advisors":[],"committee_chairs":["Barbeau, William E.","Duncan, Susan E."],"committee_members":["Conforti, Frank D.","Hosig, Kathryn W.","Thatcher, Craig D.","Zhou, Kequan Kevin"],"year":2009,"date_issued":"2009-09-01","date_published":"2009-09-01","updated_at":"2026-07-22T22:19:42Z","subjects":["amylose","cereal bars","consumer acceptability","glucose response","postprandial","reactive oxygen species","Resistant starch"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-09102009-135325"],"render_values":[{"text":"etd-09102009-135325","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/28934","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Barbeau, William E.","Duncan, Susan E."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Conforti, Frank D.","Hosig, Kathryn W.","Thatcher, Craig D.","Zhou, Kequan Kevin"]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition, Foods, and Exercise"]},{"key":"dc:creator","label":"Author","values":["Aigster, Annelisse"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:16:07Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:16:07Z","2009-10-06"]},{"key":"dc:date.issued","label":"Date","values":["2009-09-01"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Dissertation"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition, Foods, and Exercise"]},{"key":"thesis:degree_level","label":"Degree Level","values":["doctoral"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph. 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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."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Ph. D."]},{"key":"dc:title","label":"Title","values":["Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Barbeau, William E.","Duncan, Susan E."],"dc:contributor.committeemember":["Conforti, Frank D.","Hosig, Kathryn W.","Thatcher, Craig D.","Zhou, Kequan Kevin"],"dc:contributor.department":["Human Nutrition, Foods, and Exercise"],"dc:creator":["Aigster, Annelisse"],"dc:date.accessioned":["2014-03-14T20:16:07Z"],"dc:date.available":["2014-03-14T20:16:07Z","2009-10-06"],"dc:date.issued":["2009-09-01"],"dc:description.abstract":["The 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."],"dc:description.degree":["Ph. D."],"dc:identifier.other":["etd-09102009-135325"],"dc:identifier.uri":["http://hdl.handle.net/10919/28934"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["amylose","cereal bars","consumer acceptability","glucose response","postprandial","reactive oxygen species","Resistant starch"],"dc:title":["Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women"],"dc:type":["Dissertation"],"thesis:degree_discipline":["Human Nutrition, Foods, and Exercise"],"thesis:degree_level":["doctoral"],"thesis:degree_name":["Ph. D."],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:42Z"}