Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

Aribas, Merve; Kahraman, Kevser; Köksel, Hamit

doi:10.1002/cche.10229

Cited by 14 publications

(12 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…TDF contents of the whole wheat bread samples were higher than the TDF contents of the corresponding whole wheat flour. This might be due to resistant starch (Type 3) formation (gelatinization and retrogradation) during bread production and cooling [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

Koksel,

Cetiner,

Shamanin

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and blue (Blue 10) colored wheats were used in the study. The whole wheat flours of Blue 10 and Purple 8 had higher farinograph stability, lower softening degree, and higher quality numbers indicating that they had better rheological properties. Bread produced from whole wheat flour of blue-colored grain had significantly higher loaf volume and better symmetry, crust color, crumb cell structure, and softness values among others (p < 0.05). The whole wheat bread produced using Element 22 had the highest crust and crumb L* color values, while Purple 8 and EF 22 had the lowest crust and crumb L* color values, suggesting that purple-colored grains have a tendency to make whole wheat bread with darker crust and crumb color. Bread produced from cultivar Blue 10 had the lowest firmness values while Element 22 had the highest firmness values. The highest total phenolic content and antioxidant capacity values were obtained from the whole wheat bread sample from purple-colored wheat (Purple 8). The whole wheat flour of Element 22 had the highest total dietary fiber content among all samples (p < 0.05). The differences between whole wheat bread samples in terms of total dietary fiber and glycemic index were not statistically significant. The results of the present study indicated that colored wheats can be used to produce whole wheat breads with higher nutritional properties and acceptable quality characteristics.

show abstract

Section: Resultsmentioning

confidence: 99%

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

Koksel,

Cetiner,

Shamanin

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…There was an increase in the dietary fiber content of the bread with RS and the staling time of these bread was longer. [ 47 ] The effects of bread containing β‐glucan, RS, or both on the GI and glycemic load in healthy individuals were investigated. The GI and glycemic load of the bread containing RS, β‐glucan, or both were significantly lower than those of white bread.…”

Section: Physiological Effects Of Using Resistant Starch In Breadmentioning

confidence: 99%

A Comprehensive Review Resistant Starch‐Containing Bread as a Functional Food: Its Effect on Appetite, Glycemic Index, and Glycemic Response

Tekin

Fisunoğlu

2023

Starch Stärke

View full text Add to dashboard Cite

Resistant starch (RS) passes through the small intestine undigested and is fermented in the large intestine. Due to this feature, RS functions as a prebiotic and, RS is added to various foods as a functional fiber. RS for traditional fiber has various advantages, such as increased viscosity, gel form, and volume increase. In terms of these advantages, RS, which is commercially produced, is used in the food industry for bread, breakfast cereals, cooked products, and pasta products. Bread is a food that is frequently consumed in human nutrition. Although bread is a frequent food, the fiber content of the bread is low and the glycemic index (GI) of the bread is high. For this reason, bread‐RS is used to convert the bread into a healthier version. Adding RS to bread increases the bread's fiber content and decreases the GI of the bread. RS reduces not only the GI of foods but also the glycemic response of individuals after consumption. RS, which can be fermented in the colon, is converted into short‐chain fatty acids (SCFAs) because of fermentation. RS affects glucose and insulin levels through the production of SCFA, which increases glucose uptake in the muscles and liver, releases intestinal hormones, and increases insulin sensitivity. The addition of RS to bread results in a product with a high fiber content and a low GI.

show abstract

“…[134] Given that RS is beneficial to decrease postprandial glycaemia, its incorporation in bread is a common strategy to develop products with low GI. Aribas et al [15] found the increased substitution of wheat flour with RS4 (phosphorylated cross-linked) enhanced the nutritional properties of bread by increasing the amount of total dietary fiber, bile acid-binding capacity, mineral bioavailability values and decreasing GI. Bile acid binding is one of the most important characteristics of dietary fiber.…”

Section: Breadmentioning

confidence: 99%

“…[14] RS has been incorporated in the formulations to make functional food products. [15][16][17] Higher levels of RS in food could reduce the glycemic index and retard starch digestibility. Glycemic index (GI) is an index of the increase in postprandial blood glucose, which is divided into three levels: low GI (≤55), medium GI (56)(57)(58)(59)(60)(61)(62)(63)(64)(65)(66)(67)(68)(69), and high GI (≥70).…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

Zhang

Bao

2021

Starch Stärke

View full text Add to dashboard Cite

Resistant starch (RS) is a non‐digestible carbohydrate that has numerous biological benefits. However, the amounts of RS are limited in most native cereal starches, thus developing RS‐fortified starch sources and food products is necessary. This review summarizes the effectiveness of RS improvement by chemical, enzymatic, and physical modification approaches in starches from various origins. The functions of RS in regulating the metabolisms and the influences of RS on the nutritional and textural properties of various foods are also elucidated. After modification, the molecular structures are altered and the starch granules became more resistant to enzymatic digestion. However, the comparison of the RS contents between raw and cooked starch is absent in many studies. In addition, RS plays an essential role in attenuating postprandial glycemia, inhibiting glucose and lipid synthesis and promoting glucose tolerance, insulin sensitivity, and lipid degradation, which are controlled by the enriched diversity and abundance of the beneficial microbiota in the colon, together with more short‐chain fatty acids. The incorporation of RS in food products significantly increases nutritional value without unacceptable quality loss, which provides a new direction for manufacturing functional foods.

show abstract

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

Cited by 14 publications

References 30 publications

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

A Comprehensive Review Resistant Starch‐Containing Bread as a Functional Food: Its Effect on Appetite, Glycemic Index, and Glycemic Response

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

Contact Info

Product

Resources

About