Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index.

Bread / analysis Cheese / analysis Digestion Flour / analysis Glycemic Index Rheology Starch / metabolism Triticum / chemistry Yogurt / analysis
Curd cheese Digestibility Glycemic index Wheat bread Yoghurt

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Mar 2021
Historique:
received: 09 10 2019
revised: 12 08 2020
accepted: 16 08 2020
pubmed: 3 9 2020
medline: 15 12 2020
entrez: 3 9 2020
Statut: ppublish

Résumé

The effect of yoghurt and curd cheese additions on pasting properties, starch digestibility and estimated glycemic index of wheat bread were studied. Yoghurt and curd cheese incorporations (6% up to 25% w/w) promoted considerable changes on starch performance based on gelatinization and final dough consistency properties. These changes led to a significant impact on starch digestibility, reducing significantly the rapidly digestible starch while increasing the resistant starch. The estimated glycemic index reflected the changes promoted on starch performance from both dairy products addition, at higher level tested (25%): a significant reduction of around 30% for yoghurt bread and 38% for curd cheese bread, was obtained, resulting in medium to low (55-69) glycemic index breads. Correlations were found between pasting properties, starch digestibility and glycemic index, revealing that the effects observed are proportional to the levels of dairy products added. Microstructure images of the starch granules supported these findings.

Identifiants

DOI: 10.1016/j.foodchem.2020.127887 PMID: 32877815
pubmed: 32877815
pii: S0308-8146(20)31749-0
doi: 10.1016/j.foodchem.2020.127887
pii:
doi:

Substances chimiques

Starch 9005-25-8

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

127887

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Auteurs

Carla Graça (C)

Universidade de Lisboa, Instituto Superior de Agronomia, LEAF (Linking Landscape Environment Agriculture and Food) Research Center, Tapada da Ajuda, 1349-017 Lisboa, Portugal.

Anabela Raymundo (A)

Universidade de Lisboa, Instituto Superior de Agronomia, LEAF (Linking Landscape Environment Agriculture and Food) Research Center, Tapada da Ajuda, 1349-017 Lisboa, Portugal.

Isabel de Sousa (I)

Universidade de Lisboa, Instituto Superior de Agronomia, LEAF (Linking Landscape Environment Agriculture and Food) Research Center, Tapada da Ajuda, 1349-017 Lisboa, Portugal. Electronic address: isabelsousa@isa.ulisboa.pt.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Pain › Yoghurt and curd cheese addition to wheat...
questionsmedicales.fr › Aliments et boissons › Aliments › Produits laitiers › Produits laitiers de culture › Fromage › Yoghurt and curd cheese addition to wheat...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil buccodentaire et de l'appareil digestif › Phénomènes physiologiques de l'appareil digestif › Digestion › Yoghurt and curd cheese addition to wheat...
questionsmedicales.fr › Aliments et boissons › Aliments › Farine › Yoghurt and curd cheese addition to wheat...
questionsmedicales.fr › Environnement et santé publique › Santé publique › Qualité alimentaire › Valeur nutritive › Indice glycémique › Yoghurt and curd cheese addition to wheat...
questionsmedicales.fr › Disciplines des sciences naturelles › Physique › Rhéologie › Yoghurt and curd cheese addition to wheat...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Yoghurt and curd cheese addition to wheat...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › Yoghurt and curd cheese addition to wheat...
questionsmedicales.fr › Aliments et boissons › Aliments › Produits laitiers › Produits laitiers de culture › Yaourt › Yoghurt and curd cheese addition to wheat...