Record Details

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

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/13939/
http://dx.doi.org/10.1016/j.foodchem.2017.05.138
 
Title Starch digestibility and predicted glycemic index in the bread fortified
with pomelo (Citrus maxima) fruit segments.
 
Creator Reshmi, S. K.
Sudha, M. L.
Shashirekha, M. N.
 
Subject 03 Citrus fruits
26 Bakery products
 
Description 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.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13939/1/Food%20Chemistry%20237%20%282017%29%20957%E2%80%93965.pdf
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