Glycemic Index and Chemical Composition of Traditional Omani Breads

Ali, Amanat; Al-Nassri, Hussain Ali S; Al-Rasasi, Buthaina; Akhtar, Mohammad Shoaib; Al-Belushi, Buthaina Saleh

doi:10.1080/10942910802472852

Cited by 12 publications

(5 citation statements)

References 39 publications

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“…At the same time, the content of dietary fibre increases with a higher rate of extraction, being the greatest in wholemeal flour. Ali et al evidenced that the particle size of wheat can have an impact upon the digestion and metabolic response of healthy volunteers .…”

Section: Gi Of Breadmentioning

confidence: 99%

“…Decreased volume was also a successful tool in a 62% reduction of the GI of white wheat flour bread . Ali et al reported smaller GI values of the unleavened kinds of bread such as paratha goleh, chapatti and rekhal, in comparison to various kinds of traditionally baked bread ( e.g .white toast bread) that were subjected to the leavening process up to some extent. As an explanation, the authors suggested that in fermented foods, the entrapment of gas bubbles contribute to a superior porosity which increases during food preparation, and significantly enhances the area available for enzymes which does not take place when the process of fermentation is not involved.…”

Section: Gi Of Breadmentioning

confidence: 99%

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Glycaemic index of wheat bread

Borczak

Sikora

et al. 2017

Starch Stärke

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Here, the concept and critical reviews concerning the glycaemic index are presented and the influence on human health with regard to the diets of various glycaemic indices are thoroughly reviewed. It is stated that wheat bread is regarded as high glycaemic index food, with some solutions having been proposed in order to reduce this indicator in three research areas: (i) the raw materials, (ii) the milling process, and (iii) bread-making along with the post-baking processes. Regarding the use of raw materials, future trends in bakery production might include the application of some plants that are rich in antioxidants, along with some selected, edible byproducts. Jet milling -with high air pressure -was proposed as a modification of the traditional method. With regard to bread-making, together with the post-baking process, it has been proposed that the kneading time should be reduced, along with extended fermentation, sourdough fermentation, reduced yeast quantity, decreasing bread volume, post-baking processes with the application of freezing and frozen storage before final baking, and a combination of sourdough or dietary fibre with the freezing and frozen storage before final baking. Growing consumer demands have led to the search for more innovative ingredients. In this context, further studies on the impact of newly designed breads on the glycaemic index are required.

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Section: Gi Of Breadmentioning

confidence: 99%

Section: Gi Of Breadmentioning

confidence: 99%

Glycaemic index of wheat bread

Borczak

Sikora

et al. 2017

Starch Stärke

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show abstract

“…Therefore, the decreased SLV content with increasing RRF substitutions (Table 1) in this study might also have led to lower pGI of resultant breads. Moreover, presence of fibre also reduces pGI (Ali et al ., 2010). Since fibre increased on addition of RRF (Table 1), it also contributed to lowered pGI of PBs which agrees with the results observed by Kurek et al .…”

Section: Resultsmentioning

confidence: 99%

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

Iqbal

Ali

Arif

et al. 2022

Int J of Food Sci Tech

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Summary Red rice, rich in fibre and phenolic contents, is one of the underutilised grains. Therefore, the present study developed the wheat/red rice flour (RRF) composites followed by its utilisation in pan breads. It led to an increase in ash and fibre contents of resultant flour combinations, but gluten network became weaker. The values for water absorption were unaffected with RRF replacements ≤15% of wheat flour. Moreover, the proximate estimates of RRF added breads demonstrated increased moisture and fibre contents. Substituted bread combinations were harder with increased gumminess and springiness values; however, cohesion decreased. The per cent change in cohesion and hardness of individual breads upon storage was lesser in composites compared to control suggesting decline in staling phenomenon. Nutritional assessment of both RRF containing flour and breads showed higher total phenolic content and DPPH radical scavenging activity compared to their respective controls. Composite breads also demonstrated reduced glycaemic index suggesting its importance for diabetic patients.

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“…White Arabic wheat bread, also referred to as 'Lebanese bread', had a mean GI value of 67 (medium). Similarly, Ali et al evaluated the GI of eight different types of traditional Omani wheat breads and reported a GI value of 63 (medium) for white Lebanese wheat bread (32) . The 2008 international tables of GI and GL reported a mean GI value of 57 for white Pita bread.…”

Section: Discussionmentioning

confidence: 99%

Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates

et al. 2017

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Glycaemic index (GI) and glycaemic load (GL) values of some commonly consumed foods in the United Arab Emirates were determined with an aim of adding these values to the existing international table of GI and GL values. In all, eighteen test foods categorised into breads (n 5), entrée dishes (n 3), main dishes (n 5) and sweet dishes (n 5) were tested. For each test food, at least fifteen healthy participants consumed 25 or 50 g available carbohydrate portions of a reference food (glucose), which was tested three times, and a test food after an overnight fast, was tested once, on separate occasions. Capillary blood samples were obtained by finger-prick and blood glucose was measured using clinical chemistry analyser. A fasting blood sample was obtained at baseline and before consumption of test foods. Additional blood samples were obtained at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI value of each test food was calculated as the percentage of the incremental area under the blood glucose curve (IAUC) for the test food of each participant divided by the average IAUC for the reference food of the same participant. The GI values of tested foods ranged from low (55 or less) to high (70 or more). The GI values of various breads and rice-containing dishes were comparable with previously published values. This study provides GI and GL values of previously untested traditional Emirati foods which could provide a useful guide on dietary recommendations for the Emirati population.

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Glycemic Index and Chemical Composition of Traditional Omani Breads

Cited by 12 publications

References 39 publications

Glycaemic index of wheat bread

Glycaemic index of wheat bread

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates

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