| Autor: |
Hefni ME; Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden.; Department of Food Industries, Faculty of Agriculture, Mansoura University, Mansoura, Egypt., Thomsson A; Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden., Witthöft CM; Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden. |
| Jazyk: |
angličtina |
| Zdroj: |
International journal of food sciences and nutrition [Int J Food Sci Nutr] 2021 Feb; Vol. 72 (1), pp. 134-142. Date of Electronic Publication: 2020 May 28. |
| DOI: |
10.1080/09637486.2020.1769568 |
| Abstrakt: |
The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread prototypes and examined the effects of bread making on content of total dietary fibre (TDF) and resistant starch (RS). Five bread prototypes were made in a commercial bakery, using sourdough fermentation and intact cereal and legume kernels. Predicted (p-GI) and in vivo GI values were determined, and TDF and RS were quantified. The p-GI value of the five prototypes was between 56 and 68. The confirmed in vivo GI value was 65 and 67 for two of the breads. The TDF content (≥17%) was not affected by bread making, but RS content was increased by three-fold. All breads were categorised as medium-GI, but with low glycaemic load (GL). |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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