Department of Fruit and Vegetable Technology, CSIR-CFTRI, Mysuru 570020, India.
Flour Milling, Baking & Confectionery Technology Department, CSIR-CFTRI, Mysuru 570020, India.
Food Chem. 2017 Dec 15;237:957-965. doi: 10.1016/j.foodchem.2017.05.138. Epub 2017 Jun 1.
The aim of this study was to evaluate the starch digestibility and predicted glycemic index in breads incorporated with pomelo fruit (Citrus maxima) segments. Volume of the white and brown breads supplemented with pomelo fresh segments increased, while the crumb firmness decreased. Bread with 20% fresh and 5% dry pomelo segments were sensorily acceptable. Bioactive components such as phenolics, flavonoids, naringin and carotenoids were retained to a greater extent in bread containing dry pomelo segments. The pomelo incorporated bread had higher levels of resistant starch fractions (3.87-10.96%) with low predicted glycemic index (62.97-53.13%), despite their higher total starch (69.87-75.47%) content compared to control bread. Thus pomelo segments in the product formulations lowered the glycemic index probably by inhibiting carbohydrate hydrolyzing enzyme activity which could be attributed to naringin. Hence fortified bread prepared from pomelo fruit segment is recommended to gain nutritional value and to decrease the risk of diabetes.
本研究旨在评估添加柚子果段的面包的淀粉消化率和预测血糖生成指数。添加柚子新鲜果段的白面包和全麦面包的体积增加，而面包瓤的硬度降低。添加 20%新鲜和 5%干柚子果段的面包在感官上是可以接受的。含有干柚子果段的面包中保留了更多的生物活性成分，如类黄酮、类黄酮、柚皮苷和类胡萝卜素。与对照面包相比，尽管添加柚子的面包的总淀粉含量较高（69.87-75.47%），但其抗性淀粉含量较高（3.87-10.96%），预测血糖生成指数较低（62.97-53.13%）。因此，柚子果段在产品配方中降低了血糖生成指数，可能是通过抑制碳水化合物水解酶的活性来实现的，这可能归因于柚皮苷。因此，推荐从柚子果段中制备强化面包，以获得营养价值并降低患糖尿病的风险。
