scholarly journals In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1374
Author(s):  
Oluwatoyin O. Onipe ◽  
Daniso Beswa ◽  
Afam I. O. Jideani
Keyword(s):  
South Africa ◽  
Wheat Bran ◽  
Age Groups ◽  
Glycaemic Index ◽  
Fat Content ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Oat Bran ◽  
And Control

A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran type—wheat bran (WB) and oat bran (OB), and concentration (0–20% w/w) on the starch digestibility and eGI of magwinya. Rapidly available glucose (RAG) of control fried dough (60.31 g/100 g) was 33% less than fried batter (90.07 g/100 g). There was a significant reduction in RAG and an increase in slowly available (SAG) and unavailable glucose (UG) content of the fried products with OB and WB addition. The highest SAG content was observed in WB fried dough. Control fried batter had the highest eGI value (80.02) and control fried dough had medium eGI value (58.11). WB fried dough, fried batter, and OB fried dough were categorised as medium GI foods at eGI range of 56.46–58.39, 65.93–68.84 and 56.34–57.27, respectively. The eGI values of OB fried batter ranged from 73.57 to 80.03 and were thus classified as high GI foods. UG showed significant correlation with eGI (r = −0.892, −0.973, p < 0.01) and fat content (r = −0.590, −0.661, p < 0.01) for WB and OB fried products. These results reveal that ingredient modification through bran enrichment is effective for the regulation of starch digestion and reduction of eGI of deep-fried dough/batter foods.

Physical, sensory, in‐vitro starch digestibility and glycaemic index of granola bars prepared using sucrose alternatives

2019 ◽  
Vol 55 (1) ◽  
pp. 348-356 ◽  
Author(s):  
Priyanka Sethupathy ◽  
Priyanga Suriyamoorthy ◽  
Jeyan A. Moses ◽  
Anandharamakrishnan Chinnaswamy
Keyword(s):  
Glycaemic Index ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility

Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

2014 ◽  
Vol 60 (1) ◽  
pp. 105-113 ◽  
Author(s):  
Nesli Sozer ◽  
Lucio Cicerelli ◽  
Raija-Liisa Heiniö ◽  
Kaisa Poutanen
Keyword(s):  
Wheat Bran ◽  
Sensory Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility

Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110885
Author(s):  
Bazila Naseer ◽  
Haroon Rashid Naik ◽  
Syed Zameer Hussain ◽  
Imtiyaz Zargar ◽  
Beenish ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Carboxymethyl Cellulose ◽  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Textural Characteristics ◽  
Baking Conditions ◽  
Low Glycemic Index

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber

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.

Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten

2021 ◽  
Author(s):  
Ajay S. Desai ◽  
Margaret A. Brennan ◽  
Xin-An Zeng ◽  
Charles S. Brennan
Keyword(s):  
Fish Oil ◽  
Wheat Gluten ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility

Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles

LWT ◽  
2021 ◽  
Vol 146 ◽  
pp. 111543
Author(s):  
Dong-Hui Geng ◽  
Zexue Lin ◽  
Lu Liu ◽  
Wanyu Qin ◽  
Aixia Wang ◽  
...  
Keyword(s):  
Brown Rice ◽  
Textural Properties ◽  
Enzymatic Treatment ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Ultrasound Assisted

Corrigendum to

2018 ◽  
Vol 83 ◽  
pp. 511 ◽  
Author(s):  
Peng Guo ◽  
Jinglin Yu ◽  
Shujun Wang ◽  
Shuo Wang ◽  
Les Copeland
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Durum Wheat ◽  
Water Content ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Wheat Grains

scholarly journals In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2507
Author(s):  
Simonetta Fois ◽  
Piero Pasqualino Piu ◽  
Manuela Sanna ◽  
Tonina Roggio ◽  
Pasquale Catzeddu
Keyword(s):  
Glycemic Load ◽  
Health Benefits ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
In Vitro Starch Digestibility ◽  
Food Matrices ◽  
Fresh Pasta

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti-type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina-based sourdough (SS), semolina plus wholemeal semolina-based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.

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