Prabhahar M, K Gomathi, S Prakash, S Sendilvelan, M Saravana Kumar, Go Jijina, Varuvel Edwin Geo, Lenin A Haiter
Department of Mechanical Engineering, Aarupadai Veedu Institute of Technology, Vinayaka Mission's Research Foundation, Deemed to be University, Chennai, Tamilnadu, India.
Department of Biotechnology, Dr.M.G.R. Educational and Research Institute, Chennai, India.
Bioinorg Chem Appl. 2022 Aug 30;2022:4669723. doi: 10.1155/2022/4669723. eCollection 2022.
Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of . The functional components of the were analyzed by liquid chromatography-mass spectroscopy (LCMS). The antioxidant study revealed that the extract has high antioxidant potency. The present study also investigated the antidiabetic potency of the extract. Bread is fortified with various percentages of , such as 2, 4, and 6. The fortified bread was analyzed for various sensory and taste parameters. Biochemical assays such as the in vitro digestibility test and glycaemic index suggest that fortified bread reduces the glycaemic index. From the study, it was inferred that 6% of infused bread was found to have high potency as a functional food when compared to 2 and 4%. From the above study, it was suggested that fortified bread reduces the glycaemic index and is best suited for diabetic people and diet watchers.
面包是全球销量最高的食品之一。消费者对面包生产商提出了大量需求，要求将传统面包转化为功能性食品。在本研究中，通过向普通面包中注入……的提取物，将其转化为功能性草本面包。通过液相色谱 - 质谱联用（LCMS）分析了……的功能成分。抗氧化研究表明，该提取物具有很高的抗氧化能力。本研究还调查了该提取物的抗糖尿病能力。面包用不同比例的……进行强化，如2%、4%和6%。对强化面包进行了各种感官和口味参数分析。体外消化率测试和血糖指数等生化分析表明，强化面包降低了血糖指数。从研究中推断，与2%和4%的注入面包相比，6%的注入面包作为功能性食品具有高效能。从上述研究可知，强化面包降低了血糖指数，最适合糖尿病患者和关注饮食者。
