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EnglishBACKGROUND: Previous experiences revealed that increasing the amylose content through the substitution of normal amylose (NA) with high amylose (HA) flours can improve slowly digestible starch properties of cereal-based foods. However, data for wheat-based breads are not clear, since HA sources are frequently used in combination with organic acids and/or specific baking conditions know to reduce rate and extent of starch digestion. OBJECTIVE: The aim was to conduct an in vitro evaluation of starch digestibility of wheat-based breads characterised by increasing amylose levels. METHODS: Wheat-based breads were formulated with increasing amylose levels derived from the substitution of NA white wheat (NAWW) flour with HA maize starch (HAMS) represented by substitution ratio of 0%, 15% and 30% on a total flour basis. RESULTS: Dietary fibre increased (p < 0.05) whereas crude protein decreased (p < 0.05) when the level of HAMS increased in the recipe. The resistant starch and slowly digestible starch fractions increased (p < 0.05), whereas the predicted glycaemic index and the in vitro rate of starch hydrolysis decreased (p < 0.05) when HAMS increased in the formulation. CONCLUSIONS: Present findings suggested that the use of HA ingredients could contribute to formulate wheat-based breads with overall slowly digestible starch properties.
Giuberti, G., Gallo, A., Fortunati, P., Rossi, F., Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach, <<MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM>>, 2016; (2): 101-109. [doi:10.3233/MNM-160063] [http://hdl.handle.net/10807/96338]
| Autori: | |
| Titolo: | Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.3233/MNM-160063 |
| Data di pubblicazione: | 2016 |
| Abstract: | BACKGROUND: Previous experiences revealed that increasing the amylose content through the substitution of normal amylose (NA) with high amylose (HA) flours can improve slowly digestible starch properties of cereal-based foods. However, data for wheat-based breads are not clear, since HA sources are frequently used in combination with organic acids and/or specific baking conditions know to reduce rate and extent of starch digestion. OBJECTIVE: The aim was to conduct an in vitro evaluation of starch digestibility of wheat-based breads characterised by increasing amylose levels. METHODS: Wheat-based breads were formulated with increasing amylose levels derived from the substitution of NA white wheat (NAWW) flour with HA maize starch (HAMS) represented by substitution ratio of 0%, 15% and 30% on a total flour basis. RESULTS: Dietary fibre increased (p < 0.05) whereas crude protein decreased (p < 0.05) when the level of HAMS increased in the recipe. The resistant starch and slowly digestible starch fractions increased (p < 0.05), whereas the predicted glycaemic index and the in vitro rate of starch hydrolysis decreased (p < 0.05) when HAMS increased in the formulation. CONCLUSIONS: Present findings suggested that the use of HA ingredients could contribute to formulate wheat-based breads with overall slowly digestible starch properties. |
| Lingua: | Inglese |
| Rivista: | |
| Citazione: | Giuberti, G., Gallo, A., Fortunati, P., Rossi, F., Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach, <<MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM>>, 2016; (2): 101-109. [doi:10.3233/MNM-160063] [http://hdl.handle.net/10807/96338] |
| Appare nelle tipologie: | Articolo in rivista, Nota a sentenza |
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