Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

2015 ◽  
Vol 64 ◽  
pp. 76-81 ◽  
Author(s):  
George Amponsah Annor ◽  
Massimo Marcone ◽  
Milena Corredig ◽  
Eric Bertoft ◽  
Koushik Seetharaman
Keyword(s):  
Fatty Acids ◽  
Glycemic Index ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility

scholarly journals Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 514
Author(s):  
Hilal Demirkesen-Bicak ◽  
Muhammet Arici ◽  
Mustafa Yaman ◽  
Salih Karasu ◽  
Osman Sagdic
Keyword(s):  
Glycemic Index ◽  
Sensory Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Whole Wheat ◽  
Sourdough Bread ◽  
Estimated Glycemic Index

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven

2010 ◽  
Vol 61 (7) ◽  
pp. 680-689 ◽  
Author(s):  
Francisco J. García-zaragoza ◽  
María E. Sánchez-Pardo ◽  
Alicia Ortiz-Moreno ◽  
Luis A. Bello-Pérez
Keyword(s):  
Glycemic Index ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Conventional Oven

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

2018 ◽  
Vol 264 ◽  
pp. 34-40 ◽  
Author(s):  
Habtu Shumoy ◽  
Filip Van Bockstaele ◽  
Dilara Devecioglu ◽  
Katleen Raes
Keyword(s):  
Glycemic Index ◽  
Storage Time ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Estimated Glycemic Index ◽  
And Storage
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