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 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 2
  • Publication Date: 2020
  • Doi Number: 10.1002/cche.10229
  • Journal Name: CEREAL CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • 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
  • Abdullah Gül University Affiliated: Yes


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.