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标题：Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread
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作者：Zawanah Yassin ; Yin Li Tan ; Akila SRV 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：10
DOI：10.3390/foods11101513
语种：English
出版社：MDPI Publishing
摘要：White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan and psyllium husk on the physical functionality and glycaemic potency of white bread. The amount of water for each formulation was adjusted based on DoughLab set at a target torque value of ~500 FU for sufficient dough development. Adding NSP generally resulted in significantly increased loaf volumes and decreased hardness. The glycaemic potency (glycaemic glucose equivalents (GGE) g) of bread was found to be reduced with the addition of NSP at all levels (1, 3 and 5% w/ w based on flour weight). Increasing the concentration of xanthan gum and lambda-carrageenan did not show any further decrease in the glycaemic potency. Notably, adding 5% w/ w psyllium husk significantly reduced the glycaemic potency from ~49 GGE/100 g in the reference bread to 32 GGE/100 g. The reduction in the glycaemic potency was attributed to viscosity effects (for xanthan) and starch–NSP interactions (for psyllium husk). Overall, the 5% w/ w psyllium husk bread sample was most promising in terms of both physical characteristics and its effect on in vitro glucose release.
关键词：englycaemic potencynonstarch polysaccharidesstarch–NSP interactionsbreadpsyllium huskstarch digestion