Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats

Brites, Carla; Trigo, Maria João; Carrapiço, Belmira; Alviña, Marcela; Bessa, Rui J. B.

doi:10.1016/j.nutres.2011.02.001

Cited by 62 publications

(67 citation statements)

References 39 publications

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“…"Broa" revealed a greater resistant starch content than the wheat bread [49]. Differences in starch digestibility or type of dietary fiber, the typical fermentation and bread volume also contributes for lower glycemic index of "broa" when compared with wheat bread [49]. Gluten enteropathy (coeliac disease) is another serious chronic disease, caused by an inappropriate immune response to dietary wheat gluten or similar proteins of barley or rye.…”

Section: Technological Ability For Bread Productionmentioning

confidence: 99%

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

Patto¹,

Mendes-Moreira²,

Alves³

et al. 2013

Plant Breeding From Laboratories to Fields

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Section: Technological Ability For Bread Productionmentioning

confidence: 99%

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

Patto¹,

Mendes-Moreira²,

Alves³

et al. 2013

Plant Breeding From Laboratories to Fields

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“…After mixing, resting and proofing, the dough is baked in a wood-fired oven. This empirical process leads to an ethnic product highly accepted for its distinctive sensory characteristics (Brites et al, 2007) and provides an interesting source of nutritional value due to its lower glycaemic index compared to wheat bread (Brites et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

et al. 2016

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A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with commercial flour showing the highest mean diameter and a large particle distribution range. Broa consumer panel linkage associations and specific sensory descriptors have been identified; age as an influence on colour, cohesiveness, and source region as an influence on appearance and texture.Keywords: broa; maize; bread; consumer parameters; sensory analysis.Practical Application: Maize landrace flours have a narrow particle size distribution and a positive impact on broa bread quality.

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“…Rye juga mengandung komponen lain seperti pentosans, β-glucan, dan phenolic acids (fitoestrogens) yang akan mencegah terjadinya penyakit-penyakit yang menjadi tren saat ini (Buksa et al, 2012). (El, 1999;Brites et al 2011) dengan tujuan untuk menurunkan respon glukosa (Rosen et al, 2009;BondiaPons et al 2011;Mesci et al 2008). Rosen et al (2009) …”

Section: Penggunaan Rye Grainunclassified

“…Hasil yang diharapkan dari penggunaan resistant starch adalah mampu menurunkan indeks glikemik roti, dimana sebelumnya roti yang komponen utamanya tepung terigu mempunyai indeks glikemik yang tinggi. Brites et al (2011) Sumber : Brites et al (2011) Resistant starch yang digunakan pada penelitian ini adalah HI-MAIZE 1043 yang didapatkan dari pati jagung yang kaya akan amilosa dan mempunyai kandungan dietary fiber sebesar 63.6%. Pengukuran gula darah tikus dilakukan sebelum mengkonsumsi diet, dan pada menit ke 40, 100, 160 menit setelah mengkonsumsi diet.…”

Section: Penggunaan Resistant Starchunclassified

Perlakuan Pada Roti Gandum Untuk Menurunkan Indeks Glikemiknya

Muflihati

2018

JIPHP

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Roti gandum umumnya memiliki nilai indeks glikemik yang tinggi sehingga sering digunakan sebagai sampel standar dalam penelitian yang kemudian dibandingkan dengan produk makanan lain yang diteliti. Beberapa inovasi telah dilakukan untuk menurunkan nilai indeks glikemik pada roti gandum. Review ini akan membahas treatment yang dilakukan untuk menghasilkan produk roti dengan indeks glikemik yang lebih rendah, berdasarkan penelitian yang pernah dilakukan.

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Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats

Cited by 62 publications

References 39 publications

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

Perlakuan Pada Roti Gandum Untuk Menurunkan Indeks Glikemiknya

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