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Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments.

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2017) Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments. Food Chemistry, 237. pp. 957-965. ISSN 0308-8146

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Pomelo segments Bread Naringin Glycemic index Biofunctional components
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Feb 2019 04:31
Last Modified: 07 Feb 2019 04:31
URI: http://ir.cftri.com/id/eprint/13939

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