Naslov
Effect of dietary fiber on in vitro starch digestibility in dietetic biscuits

Autori
Vujić, Lovorka ; Vitali, Dubravka ; Vasung, Martina ; Vedrina-Dragojević, Irena

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Book of abstract - 5th Central European Congress on Food, CEFood Congress / Supekova, Sona - Bratislava : Food Research Institute, Bratislava, 2010, 1-6

ISBN
978-80-89088-90-4

Skup
5th Central European Congress on Food, CEFood Congress

Mjesto i datum
Bratislava, Slovačka, 19.05.2010. - 22.05.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
in vitro starch digestibility; dietary fiber; cereals; biscuits; SDS

Sažetak
Current dietary recommendations encourage the consumption of high fiber cereal products as foods with low glycaemic index. Respecting that, our goal was to make a whole grain wheat based biscuit enriched with different raw materials rich in dietary fiber or pure fibers in order to make a product characterized with reduced rate of starch digestibility which is determinant of the metabolic response to a meal. Investigated fractions of starches and dietary fibers were assayed in whole grain wheat based hard biscuits, where specific amount of white wheat flour in reference sample was replaced with one of different fiber rich raw materials (oat or barley whole grain flour, buckwheat flour, amaranth flour or full fat soya flour) or different pure fibers (oat or apple fibers). Depending on investigated biscuit, rapidly digestible starch to slowly digestible starch ratio varied between 0.703 and 1.029 being the lowest in reference biscuit, while the highest ratio was in biscuit prepared with addition of pure apple fiber. Our results indicate that biscuit with balanced ratio of slow digested starch and dietary fiber can be produced by careful choice of ingredients and process parameters.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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