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


Aribas M., KAHRAMAN K. , Koksel H.

CEREAL CHEMISTRY, vol.97, no.2, pp.163-171, 2020 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 2
  • Publication Date: 2020
  • Doi Number: 10.1002/cche.10229
  • Title of Journal : CEREAL CHEMISTRY
  • Page Numbers: pp.163-171
  • Keywords: in vitro bile acid-binding capacity, in vitro glycemic index, mineral bioavailability, resistant starch type 4, HEALTH, BIOACCESSIBILITY, RHEOLOGY, QUALITY, CALCIUM, FOODS, DOUGH, RICE, IRON, ZINC

Abstract

Background and objectives RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative effect on color, textural properties, and consumer acceptability of breads. This study was designed to investigate the effect of RS4 supplementation on the bread quality as well as mineral bioavailability, bile acid-binding capacity, in vitro glycemic index.