Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial
•The extruded millet strawberry flavor beverage had the best sensory acceptance.•The extruded whole-grain millet flour beverage was classified as high glycemic index.•The extruded millet beverage maintained glycemic and insulinemic responses.•The extruded millet beverage showed similar appetite cont...
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| Published in: | Nutrition (Burbank, Los Angeles County, Calif.) Vol. 126; p. 112506 |
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| Abstract | •The extruded millet strawberry flavor beverage had the best sensory acceptance.•The extruded whole-grain millet flour beverage was classified as high glycemic index.•The extruded millet beverage maintained glycemic and insulinemic responses.•The extruded millet beverage showed similar appetite control and food intake.
[Display omitted]
Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults.
This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session.
The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage.
Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects. |
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| AbstractList | ObjectivesWhole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults.MethodsThis is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session.ResultsThe extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage.ConclusionsIntake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects. Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects. •The extruded millet strawberry flavor beverage had the best sensory acceptance.•The extruded whole-grain millet flour beverage was classified as high glycemic index.•The extruded millet beverage maintained glycemic and insulinemic responses.•The extruded millet beverage showed similar appetite control and food intake. [Display omitted] Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects. Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults.OBJECTIVESWhole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults.This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session.METHODSThis is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session.The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage.RESULTSThe extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage.Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.CONCLUSIONSIntake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects. |
| ArticleNumber | 112506 |
| Author | Lúcio, Haira Guedes Fortini, Thais Victória Lopes da Silva, Lucimar Aguiar José, Vinícius Parzanini Brilhante de São Magalhães, Thauana Lorena Silva Carvalho, Carlos Wanderlei Piler Machado, Adriane Moreira Martino, Hércia Stampini Duarte da Silva, Bárbara Pereira |
| Author_xml | – sequence: 1 givenname: Thauana Lorena Silva surname: Magalhães fullname: Magalhães, Thauana Lorena Silva organization: Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil – sequence: 2 givenname: Adriane Moreira surname: Machado fullname: Machado, Adriane Moreira organization: Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil – sequence: 3 givenname: Lucimar Aguiar surname: da Silva fullname: da Silva, Lucimar Aguiar organization: Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil – sequence: 4 givenname: Vinícius Parzanini Brilhante de São surname: José fullname: José, Vinícius Parzanini Brilhante de São organization: Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil – sequence: 5 givenname: Haira Guedes surname: Lúcio fullname: Lúcio, Haira Guedes organization: Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil – sequence: 6 givenname: Thais Victória Lopes surname: Fortini fullname: Fortini, Thais Victória Lopes organization: Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil – sequence: 7 givenname: Carlos Wanderlei Piler surname: Carvalho fullname: Carvalho, Carlos Wanderlei Piler organization: Embrapa Agroindústria de Alimentos. Av. das Américas, no. 29.501, Guaratiba, Rio de Janeiro RJ, 23.020-470, Brazil – sequence: 8 givenname: Bárbara Pereira surname: da Silva fullname: da Silva, Bárbara Pereira organization: Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil – sequence: 9 givenname: Hércia Stampini Duarte surname: Martino fullname: Martino, Hércia Stampini Duarte email: hercia72@gmail.com organization: Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil |
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| Keywords | Insulin hormone Energy intake Extrusion cooking Satiety Glucose metabolism Pennisetum glaucum (L.) R. Br |
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| Snippet | •The extruded millet strawberry flavor beverage had the best sensory acceptance.•The extruded whole-grain millet flour beverage was classified as high glycemic... Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as... ObjectivesWhole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such... |
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| SubjectTerms | Acute effects Adult Adults Appetite Appetite - drug effects Beverages Beverages - analysis Bioactive compounds Blood Glucose - analysis Carbohydrates Cereals Chemical composition Cross-Over Studies Diabetes Dietary fiber Dietary Fiber - administration & dosage Dietary Fiber - analysis Dietary intake Eating - physiology Energy intake Eutrophication Extrusion Extrusion cooking Female Flour Flour - analysis Food Food consumption Food intake Formulations Glucose Glucose metabolism Glycemic Control - methods Glycemic Index Grain Humans Insulin - blood Insulin hormone Lipids Male Maltodextrin Metabolism Middle Aged Millet Nutrition research Nutritive value Pennisetum Pennisetum glaucum (L.) R. Br Peptides Phytochemicals Product development Proteins Satiety Single-Blind Method Vitamins Whole Grains Young Adult |
| Title | Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial |
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