Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 4, Pages 1035-1041Publisher
WILEY
DOI: 10.1111/ijfs.13369
Keywords
Bread; glycaemic index; malva nut gum; Scaphium scaphigerum; starch digestibility
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Funding
- Thailand Research Fund (TRF)
- Commission of Higher Education (CHE) [MRG5280099]
- Faculty of Agro-Industry, Chiang Mai University
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The effects of crude malva nut gum (CMG) on the texture, digestion and the glycaemic index (GI) of white bread were investigated. Different CMG levels (0%, 2.5%, 5%, 7.5% and 10% w/w based on weight of flour) were added into a bread formula. The lightness (L*) and loaf-specific volumes of the bread decreased with increased CMG levels. Firmness of the bread increased with increased CMG content. The invitro starch digestion kinetics showed that bread containing CMG had generally lower predicted GI (74-81 vs. the control). In vivo human testing showed that increasing the CMG reduced the GI of the bread. The GI values of bread containing CMG ranged from 73 to 98 of the control. Overall liking scores of consumers ranged between like slightly' and like moderately' (6.1-7.1) compared to 7.1 for the control. Thus, the addition of CMG in carbohydrate-based foods may lower the GI.
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