School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
Food Chem. 2020 Jul 1;317:126387. doi: 10.1016/j.foodchem.2020.126387. Epub 2020 Feb 10.
The outstanding amount of phenolics and pectins of okra seeds and seedless pods, respectively, is well-known. However, their impact on bread nutritional quality, and particularly on slowing down α-amylase activity during crumb digestion, has never been studied. In this work, the phenolic and carbohydrate fractions of developed fine and coarse flours from okra seeds (OS) and seedless pods (OP) were investigated as well as their impact on wheat bread physical and nutritional quality. The use of okra flours dramatically increased the amount of extractable (EPP) and non-extractable hydrolyzable phenolics (HPP) of wheat breads, attaining up to 210.8 and 2944.8 mg/100 g of EPP and HPP, respectively, with only a 5% replacement with OS. Interestingly, breads made with fine OS and OP exhibited a second digestion rate upon 50 min of digestion, indicating a time-dependence hypoglycemic effect of okra constituents whereby OS-breads presented the slowest digestion rate and extension among all breads.
已知，秋葵种子和无籽荚分别含有大量的酚类物质和果胶。然而，它们对面包营养品质的影响，尤其是对减缓面包屑消化过程中α-淀粉酶活性的影响，尚未得到研究。在这项工作中，研究了开发的细粉和粗粉中来自秋葵种子（OS）和无籽荚（OP）的酚类和碳水化合物部分，以及它们对小麦面包物理和营养品质的影响。秋葵粉的使用大大增加了小麦面包中可提取（EPP）和不可提取可水解酚（HPP）的含量，分别达到 210.8 和 2944.8 mg/100 g 的 EPP 和 HPP，仅用 OS 替代 5%。有趣的是，用细粉 OS 和 OP 制成的面包在消化 50 分钟后表现出第二次消化速率，表明秋葵成分具有时间依赖性的降血糖作用，其中 OS 面包在所有面包中的消化速率最慢，延伸时间最长。
