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dc.contributor.authorYuthana Phimolsiripolen_US
dc.contributor.authorUbonrat Siripatrawanen_US
dc.contributor.authorSupanimit Teekachunhateanen_US
dc.contributor.authorSutee Wangtueaien_US
dc.contributor.authorPhisit Seesuriyachanen_US
dc.contributor.authorSuthat Surawangen_US
dc.contributor.authorThunnop Laokuldiloken_US
dc.contributor.authorJoe M. Regensteinen_US
dc.contributor.authorChristiani Jeyakumar Henryen_US
dc.description.abstract© 2017 Institute of Food Science and Technology The effects of crude malva nut gum (CMG) on the texture, digestion and the glycaemic index (GI) of white bread were investigated. Different CMG levels (0%, 2.5%, 5%, 7.5% and 10% w/w based on weight of flour) were added into a bread formula. The lightness (L*) and loaf-specific volumes of the bread decreased with increased CMG levels. Firmness of the bread increased with increased CMG content. The in vitro starch digestion kinetics showed that bread containing CMG had generally lower predicted GI (74–81 vs. the control). In vivo human testing showed that increasing the CMG reduced the GI of the bread. The GI values of bread containing CMG ranged from 73 to 98 of the control. Overall liking scores of consumers ranged between ‘like slightly’ and ‘like moderately’ (6.1–7.1) compared to 7.1 for the control. Thus, the addition of CMG in carbohydrate-based foods may lower the GI.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleTechnological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gumen_US
article.title.sourcetitleInternational Journal of Food Science and Technologyen_US
article.volume52en_US Mai Universityen_US Universityen_US Universityen_US Institute for Clinical Sciencesen_US
Appears in Collections:CMUL: Journal Articles

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