Document Detail


Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.
MedLine Citation:
PMID:  25256469     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Wheat flour replacement from 22.5% up to 45% by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours provided technologically viable and acceptable sensory rated multigrain breads with superior nutritional value compared to the 100% wheat flour (WT) counterparts. Blended breads exhibited superior nutritional composition, larger amounts of bioaccessible polyphenols, higher anti-radical activity, and lower and slower starch digestibility. Simultaneous lower rapidly digestible starch (57.1%) and higher slowly digestible starch (12.9%) and resistant starch (2.8%) contents (g per 100g fresh bread), considered suitable nutritional trends for dietary starch fractions, were met by the blend formulated 7.5% T, 15% GP, 15% BK. The associated mixture that replaced 37.5% WT, showed a rather lower extent and slower rate of starch hydrolysis with medium-low values for C∞, and H90, and lowest k, and intermediate expected Glycaemic Index (86). All multigrain breads can be labelled as source of dietary fibre (≥3g dietary fibre/100g bread).
Authors:
Concha Collar; Teresa Jiménez; Paola Conte; Costantino Fadda
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-7-18
Journal Detail:
Title:  Carbohydrate polymers     Volume:  113C     ISSN:  1879-1344     ISO Abbreviation:  Carbohydr Polym     Publication Date:  2014 Nov 
Date Detail:
Created Date:  2014-9-26     Completed Date:  -     Revised Date:  2014-9-27    
Medline Journal Info:
Nlm Unique ID:  8307156     Medline TA:  Carbohydr Polym     Country:  -    
Other Details:
Languages:  ENG     Pagination:  149-158     Citation Subset:  -    
Copyright Information:
Copyright © 2014 Elsevier Ltd. All rights reserved.
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