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, cilt.97, sa.2, ss.163-171, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 97 Sayı: 2
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1002/cche.10229
  • Dergi Adı: CEREAL CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.163-171
  • Anahtar Kelimeler: 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
  • Abdullah Gül Üniversitesi Adresli: Evet

Özet

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.