Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index

Detalhes bibliográficos
Autor(a) principal: Graça, Carla
Data de Publicação: 2021
Outros Autores: Raymundo, Anabela, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/23441
Resumo: The effect of yoghurt and curd cheese additions on pasting properties, starch digestibility and estimated glycemic index of wheat bread were studied. Yoghurt and curd cheese incorporations (6% up to 25% w/w) promoted considerable changes on starch performance based on gelatinization and final dough consistency properties. These changes led to a significant impact on starch digestibility, reducing significantly the rapidly digestible starch while increasing the resistant starch. The estimated glycemic index reflected the changes promoted on starch performance from both dairy products addition, at higher level tested (25%): a significant reduction of around 30% for yoghurt bread and 38% for curd cheese bread, was obtained, resulting in medium to low (55–69) glycemic index breads. Correlations were found between pasting properties, starch digestibility and glycemic index, revealing that the effects observed are proportional to the levels of dairy products added. Microstructure images of the starch granules supported these findings
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spelling Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic indexyoghurtcurd cheesewheat breaddigestibilityglycemic indexThe effect of yoghurt and curd cheese additions on pasting properties, starch digestibility and estimated glycemic index of wheat bread were studied. Yoghurt and curd cheese incorporations (6% up to 25% w/w) promoted considerable changes on starch performance based on gelatinization and final dough consistency properties. These changes led to a significant impact on starch digestibility, reducing significantly the rapidly digestible starch while increasing the resistant starch. The estimated glycemic index reflected the changes promoted on starch performance from both dairy products addition, at higher level tested (25%): a significant reduction of around 30% for yoghurt bread and 38% for curd cheese bread, was obtained, resulting in medium to low (55–69) glycemic index breads. Correlations were found between pasting properties, starch digestibility and glycemic index, revealing that the effects observed are proportional to the levels of dairy products added. Microstructure images of the starch granules supported these findingss.n.Repositório da Universidade de LisboaGraça, CarlaRaymundo, AnabelaSousa, Isabel2022-02-09T10:42:17Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23441engGraça, C., Raymundo, A., Sousa, I. (2021). Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index. Food Chemistry, 339, 127887https://doi.org/10.1016/j.foodchem.2020.127887info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:53:01Zoai:www.repository.utl.pt:10400.5/23441Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:40.877629Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index
title Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index
spellingShingle Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index
Graça, Carla
yoghurt
curd cheese
wheat bread
digestibility
glycemic index
title_short Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index
title_full Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index
title_fullStr Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index
title_full_unstemmed Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index
title_sort Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index
author Graça, Carla
author_facet Graça, Carla
Raymundo, Anabela
Sousa, Isabel
author_role author
author2 Raymundo, Anabela
Sousa, Isabel
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Graça, Carla
Raymundo, Anabela
Sousa, Isabel
dc.subject.por.fl_str_mv yoghurt
curd cheese
wheat bread
digestibility
glycemic index
topic yoghurt
curd cheese
wheat bread
digestibility
glycemic index
description The effect of yoghurt and curd cheese additions on pasting properties, starch digestibility and estimated glycemic index of wheat bread were studied. Yoghurt and curd cheese incorporations (6% up to 25% w/w) promoted considerable changes on starch performance based on gelatinization and final dough consistency properties. These changes led to a significant impact on starch digestibility, reducing significantly the rapidly digestible starch while increasing the resistant starch. The estimated glycemic index reflected the changes promoted on starch performance from both dairy products addition, at higher level tested (25%): a significant reduction of around 30% for yoghurt bread and 38% for curd cheese bread, was obtained, resulting in medium to low (55–69) glycemic index breads. Correlations were found between pasting properties, starch digestibility and glycemic index, revealing that the effects observed are proportional to the levels of dairy products added. Microstructure images of the starch granules supported these findings
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-02-09T10:42:17Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/23441
url http://hdl.handle.net/10400.5/23441
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Graça, C., Raymundo, A., Sousa, I. (2021). Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index. Food Chemistry, 339, 127887
https://doi.org/10.1016/j.foodchem.2020.127887
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv s.n.
publisher.none.fl_str_mv s.n.
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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