期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 52, 期 4, 页码 1035-1041出版社
WILEY
DOI: 10.1111/ijfs.13369
关键词
Bread; glycaemic index; malva nut gum; Scaphium scaphigerum; starch digestibility
资金
- Thailand Research Fund (TRF)
- Commission of Higher Education (CHE) [MRG5280099]
- Faculty of Agro-Industry, Chiang Mai University
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据