Comparison of quinoa and highland barley derived dietary fibers influence on the physicochemical properties and digestion of rice starch

Gan, Zhicong; Zhang, Ming; Xu, Shunqian; Li, Ting; Zhang, Xinxia; Wang, Junren; Wang, Li

doi:10.1016/j.foodres.2023.113549

Cited by 11 publications

(1 citation statement)

References 52 publications

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“…(2023) reported that the addition of sugarcane fibre treated with microwave irradiation could reduce the eGI value of bread from 100 to 58, which was similar to the results of this study. The starch granules could be encapsulated in the pores of dietary fibre, which hindered the contact of starch with amylase and reduced the digestion thereof, moreover, soluble dietary fibre could also decrease the anti-digestive dense structure of starch, making it more susceptible to enzymatic hydrolysis, therefore, the higher soluble dietary fibre proportion in buckwheat dietary fibre possibly accounted for the eGI value increment in steamed bread (Oh et al, 2014;Li et al, 2020;Gan et al, 2023).…”

Section: Resultsmentioning

confidence: 99%

Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread

Liu,

Sun,

et al. 2024

Int J of Food Sci Tech

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SummaryThe effects of dietary fibres, polyphenols, proteins and their combination on the estimated glycaemic index (eGI) of steamed bread, as well as the specific volume, height‐to‐diameter ratio, textural and microstructural properties thereof were studied. The results showed that supplementation of 7% soybean dietary fibre, 10% gallic acid combined with 25% soybean protein isolate significantly reduced the starch digestibility of wheat steamed bread, as evidenced by the significant decrease of eGI value from 88.16 to 49.16, which was classified as low GI steamed bread. While, the addition of soybean dietary fibre, gallic acid and soybean protein isolate together negatively affected the fermentation properties of dough, resulting in lower specific volume, chewiness, springiness and higher hardness of steamed bread compared to wheat bread without any addition. The above results in this study might provide theoretical guidance for the development of healthier and blood glucose‐friendly steamed bread in the staple food industry.

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Section: Resultsmentioning

confidence: 99%