Laboratory of Food Microbiology and Biotechnology, Department of Food Technology Safety and Health, Faculty of Bioscience Engineering, Ghent University - Campus Kortrijk Belgium, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Schoonmeersen Valentin Vaerwyckweg 1, 9000 Gent, Belgium.
Food Chem. 2018 Oct 30;264:34-40. doi: 10.1016/j.foodchem.2018.05.019. Epub 2018 May 4.
The effect of sourdough amount and storage time on starch digestibility and estimated glycemic index (eGI) of tef bread was investigated. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of 0-30% sourdough fresh tef breads ranged from 49 to 58, 16 to 29 and 20 to 26 g/100 g starch, respectively. Storage of tef breads up to 5 days decreased the RDS by more than 2-fold while SDS and RS increased by 2 and 3 fold, respectively. The eGI for fresh and stored breads ranged from 39 to 89. Addition of sourdough increased the eGI of fresh breads while no uniform pattern was seen in the stored breads. As the storage time increased, all the breads showed a decrease in eGI. In vivo study is necessary to further investigate the effect of sourdough on GI of tef bread.
研究了酸面团用量和储存时间对苔麸面包中淀粉消化率和估计血糖生成指数（eGI）的影响。0-30%酸面团新鲜苔麸面包的快速消化淀粉（RDS）、缓慢消化淀粉（SDS）和抗性淀粉（RS）含量分别为 49-58、16-29 和 20-26 g/100 g 淀粉。苔麸面包储存至 5 天，RDS 降低了两倍以上，而 SDS 和 RS 分别增加了 2 倍和 3 倍。新鲜和储存面包的 eGI 范围为 39-89。添加酸面团会增加新鲜面包的 eGI，而储存面包则没有统一的模式。随着储存时间的增加，所有面包的 eGI 都呈下降趋势。需要进行体内研究来进一步研究酸面团对苔麸面包 GI 的影响。
