engleski

The influence of different sweeteners on in vitro starch digestion on biscuits with wheat flour and whole barley flour

Biscuits are products in which the qualitative characteristics depend primarily on the flour used. Digestion of starch influence on the glycemic index. It is important to know the percentage of starch digestion (degradation) in the body. Biscuits were produced at the laboratory at the University of Ruse “Angel Kanchev” – branch Razgrad, department of Biotechnology and Food Technology, in accordance with AACC Method 10-50D [1].In vitro starch digestionof produced biscuits from wheat flour and barley flour in different proportion (0%, 30%, 50%, 70% and 100%) with various sweeteners was studied: sucrose, solution of glucose and a mixture of sucrose and a glucose solution for 0 min, 60 min, 12 min and 180 min according to a method presented by Barbaraet al., (2015) [2]. It has been established that with extension of time, digestion of starch increases. The lowest starch digestion had biscuits produced with sucrose as sweetener, while the highest digestion grade had biscuits produced with a sweetener solution of glucose (except for biscuits produce form 100% barley flour). According to the test carried, it has been established that all types of biscuits produced from wheat flour and barley flour (in different ratio) have the lowest In vitro digestion when sucrose is used as a sweetener.The highest In vitro digestion is when a glucose solution is used as a sweetener, except in biscuits produced form 100% barley flour, where the largest In vitro digestion is when a mixture of glucose solution and sucrose is used as a sweetener.

Biscuits sweeteners ; In vitro starch digestibility ; Barley flour

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