Making Shortbread Cookies Healthier with Natural Sweeteners and Fruit Fiber

Jenn Hoskins
21st June, 2024

Making Shortbread Cookies Healthier with Natural Sweeteners and Fruit Fiber

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Wroclaw University found that adding fruit pomace to shortbread cookies lowers their glycemic index (GI)
  • Replacing sucrose with erythritol in these cookies further reduces their GI
  • Lower GI foods help manage diabetes and reduce cardiovascular disease risk
Fruit pomace, the by-product of fruit and vegetable processing, has emerged as a promising ingredient for enhancing the health benefits of food products. Researchers at the Wroclaw University of Environmental and Life Sciences aimed to explore how incorporating different types of pomace and substituting sucrose with erythritol affects the glycemic response of shortbread cookies[1]. This study holds significant potential for developing functional foods that can better manage blood sugar levels. The study investigated the effects of adding varying amounts of blackcurrant, chokeberry, and apple pomace (0%, 10%, 30%, and 50% by weight of flour) along with a complete substitution of sucrose with erythritol on the glycemic index (GI) of shortbread cookies. The GI measures how quickly carbohydrates in food raise blood glucose levels. Lower GI foods are beneficial for managing diabetes and reducing the risk of cardiovascular diseases. The findings revealed that increasing the amount of each type of pomace in the cookies led to a reduction in their GI values. For instance, the GI values for cookies with apple pomace ranged from 49.1% to 37.2%, blackcurrant from 56.4% to 41.0%, and chokeberry from 59.4% to 35.5%. When erythritol replaced sucrose, the GI values further decreased: apple pomace cookies ranged from 39.5% to 29.1%, blackcurrant from 43.9% to 31.9%, and chokeberry from 34.6% to 20.7%. This significant reduction in GI values highlights the potential of fruit pomace and erythritol in creating healthier food options. The study's results align with previous research on the benefits of low-GI diets. For example, a controlled feeding study demonstrated that a low-GI diet can reduce glucose exposure and insulin secretion in adults with prediabetes[2]. While the earlier study focused on the effects of dietary GI on β-cell function, the current research extends these findings by showing how specific ingredients like fruit pomace and erythritol can lower the GI of common baked goods. Additionally, the study ties into research on the metabolic benefits of phenolic compounds found in fruits[3]. Traditional methods for quantifying these compounds are laborious and time-consuming. However, the current study indirectly supports the notion that incorporating fruit by-products can deliver these beneficial compounds in an easy-to-consume form, enhancing the nutritional profile of everyday foods. Furthermore, the inclusion of dietary fiber from fruit pomace aligns with recommendations emphasizing high fiber intake for diabetes management and overall metabolic health[4]. Soluble dietary fiber, known for its viscous and gel-forming properties, can inhibit macronutrient absorption and reduce postprandial glucose response. The study's findings on the GI-lowering effects of pomace-enriched cookies suggest that the fiber content in the pomace could be a contributing factor. The study also highlights the potential for using fruit processing waste in creating value-added products, addressing the global issue of food waste[5]. Fruit pomace is a concentrated source of bioactive compounds, including dietary fibers, making it an excellent candidate for developing functional foods. By utilizing these by-products, the food industry can reduce waste and create healthier food options, benefiting both the environment and public health. In summary, the research conducted by the Wroclaw University of Environmental and Life Sciences demonstrates the significant potential of fruit pomace and erythritol in reducing the glycemic index of shortbread cookies. These findings contribute to the broader understanding of how low-GI diets and high-fiber ingredients can improve metabolic health. By incorporating these ingredients, food manufacturers can develop functional foods that offer both nutritional benefits and address the issue of food waste.

NutritionHealthBiochem

References

Main Study

1) Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace.

Published 20th June, 2024

https://doi.org/10.1038/s41598-024-65108-y

Related Studies

2) Effect of Dietary Glycemic Index on β-Cell Function in Prediabetes: A Randomized Controlled Feeding Study.

https://doi.org/10.3390/nu14040887

3) Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits.

https://doi.org/10.1080/10408398.2022.2128036

4) Metabolic effects of dietary fiber consumption and prevention of diabetes.

Journal: The Journal of nutrition, Issue: Vol 138, Issue 3, Mar 2008

5) Bioactives from fruit processing wastes: Green approaches to valuable chemicals.

https://doi.org/10.1016/j.foodchem.2016.12.093


Related Articles

An unhandled error has occurred. Reload 🗙