Development of low-glycemic white bread using Oxalis tuberosa dietary fiber as a functional ingredient for nutraceutical benefits

被引：0

作者：

Jimenez, Francisco Erik Gonzalez ^{[1
]}

Luna, Haydee Eliza Romero ^{[2
]}

Avalos, Sebastian Ramirez ^{[1
]}

Zumaya, Josue Antonio del Angel ^{[1
]}

Vera, Guadalupe Vivar ^{[1
]}

Tapia, Alfredo Alberto Morales ^{[1
]}

Geronimo, Rosa Isela Guzman ^{[3
]}

Lovillo, Audry Peredo ^{[1
]}

机构：

[1] Univ Veracruzana, Fac Ciencias Quim, Oriente 6 1009, Orizaba 94430, Veracruz, Mexico

[2] Tecnol Nacl Mexico, Inst Tecnol Orizaba, Oriente 9 952, Orizaba 94320, Veracruz, Mexico

[3] Univ Veracruzana, Inst Ciencias Basicas, Ave Dr Luis Castelazo Ayala S-N, Xalapa Enriquez 91100, Veracruz, Mexico

来源：

APPLIED FOOD RESEARCH | 2025年 / 5卷 / 01期

关键词：

Dietary fiber; Glycemic index; Nutraceutical; Red potato; Texture profile; QUALITY; PROFILE; FLOUR;

D O I：

10.1016/j.afres.2024.100649

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Oxalis tuberosa fiber (OTF) was used to obtain a potentially functional and well accepted sensorially white bread. OTF showed a dietary fiber content of 88.51 %, which, once added to white bread formulations: 3 (WB3), 6 (WB6), and 10 % (WB10) (w/w), significantly (p <= 0.05) reduced the loaf volume. Breads with OTF showed yellow tones (degrees Hue = 76.40) with different chromaticity values and perceptible color change compared to control (bread without OTF). OTF significantly increased (p <= 0.05) the firmness and chewiness of breads, decreasing bread resilience. The estimated glycemic index was significantly lower (p <= 0.05) than the control (94.61) in the bread samples [40.62 (WB3)>35.54 (WB6)>27.23 (WB10)]. Finally, bread samples received a sensory evaluation of "like slightly", and a global acceptance index of 74.41, 70.32, and 72.80, for WB3, WB6, and WB10, respectively, which were similar to that of the control (75.85). Therefore, OTF used as an ingredient contributes to the production of hypoglycemic and sensory-accepted white bread with desired and attractive techno-functional properties, being considered a promising alternative to increase dietary fiber consumption promoting a healthier lifestyle through the control and prevention of metabolic diseases including metabolic syndrome and type 2 diabetes.

引用

页数：11

共 2 条

[1] Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
De Angelis, M.
Damiano, N.
Rizzello, C. G.
Cassone, A.
Di Cagno, R.
Gobbetti, Marco
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 229 (04) : 593 - 601
[2] Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
M. De Angelis
N. Damiano
C. G. Rizzello
A. Cassone
R. Di Cagno
Marco Gobbetti
European Food Research and Technology, 2009, 229 : 593 - 601

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