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Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads

Collar, Concha and Jiménez, Teresa and Conte, Paola and Fadda, Costantino (2014) Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads. Carbohydrate polymers, Vol. 113 , p. 149-158. ISSN 0144-8617. eISSN 1879-1344. Article.

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DOI: 10.1016/j.carbpol.2014.07.020

Abstract

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 100 g 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 (≥3 g dietary fibre/100 g bread).

Item Type:Article
ID Code:10138
Status:Published
Refereed:Yes
Uncontrolled Keywords:Bread, starch hydrolysis, ancient cereals, pseudocereals legumes
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Agraria
Publisher:Elsevier
ISSN:0144-8617
eISSN:1879-1344
Deposited On:01 Oct 2014 15:00

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