Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition

Detalhes bibliográficos
Autor(a) principal: Graça, Carla
Data de Publicação: 2020
Outros Autores: Mota, Joana, Lima, Ana, Ferreira, Ricardo Boavida, 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/10400.5/20497
Resumo: The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the e ect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power e ects, whereas yogurt bread showed more e ective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals
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spelling Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese additiongluten-free breaddairy productsstarch digestibilitybioactivityceliac diseaseirritable bowel diseasepreventive dietsThe influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the e ect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power e ects, whereas yogurt bread showed more e ective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individualsMDPIRepositório da Universidade de LisboaGraça, CarlaMota, JoanaLima, AnaFerreira, Ricardo BoavidaRaymundo, AnabelaSousa, Isabel2020-10-22T14:48:03Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/20497engFoods 2020, 9, 141010.3390/foods9101410info: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:RCAAP2023-03-06T14:49:54Zoai:www.repository.utl.pt:10400.5/20497Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:05:12.845105Repositório 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 Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
title Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
spellingShingle Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
Graça, Carla
gluten-free bread
dairy products
starch digestibility
bioactivity
celiac disease
irritable bowel disease
preventive diets
title_short Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
title_full Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
title_fullStr Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
title_full_unstemmed Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
title_sort Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
author Graça, Carla
author_facet Graça, Carla
Mota, Joana
Lima, Ana
Ferreira, Ricardo Boavida
Raymundo, Anabela
Sousa, Isabel
author_role author
author2 Mota, Joana
Lima, Ana
Ferreira, Ricardo Boavida
Raymundo, Anabela
Sousa, Isabel
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Graça, Carla
Mota, Joana
Lima, Ana
Ferreira, Ricardo Boavida
Raymundo, Anabela
Sousa, Isabel
dc.subject.por.fl_str_mv gluten-free bread
dairy products
starch digestibility
bioactivity
celiac disease
irritable bowel disease
preventive diets
topic gluten-free bread
dairy products
starch digestibility
bioactivity
celiac disease
irritable bowel disease
preventive diets
description The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the e ect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power e ects, whereas yogurt bread showed more e ective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals
publishDate 2020
dc.date.none.fl_str_mv 2020-10-22T14:48:03Z
2020
2020-01-01T00:00:00Z
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/10400.5/20497
url http://hdl.handle.net/10400.5/20497
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods 2020, 9, 1410
10.3390/foods9101410
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 MDPI
publisher.none.fl_str_mv MDPI
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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