Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

Habtu Shumoy; Filip Van Bockstaele; Dilara Devecioglu; Katleen Raes

doi:10.1016/j.foodchem.2018.05.019

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

Habtu Shumoy^*, Filip Van Bockstaele, Dilara Devecioglu, Katleen Raes

^*Corresponding author for this work

Ghent University

Research output: Contribution to journal › Article › peer-review

43 Citations (Scopus)

Abstract

The effect of sourdough amount and storage time on starch digestibility and estimated glycemic index (eGI) of tef bread was investigated. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of 0–30% sourdough fresh tef breads ranged from 49 to 58, 16 to 29 and 20 to 26 g/100 g starch, respectively. Storage of tef breads up to 5 days decreased the RDS by more than 2-fold while SDS and RS increased by 2 and 3 fold, respectively. The eGI for fresh and stored breads ranged from 39 to 89. Addition of sourdough increased the eGI of fresh breads while no uniform pattern was seen in the stored breads. As the storage time increased, all the breads showed a decrease in eGI. In vivo study is necessary to further investigate the effect of sourdough on GI of tef bread.

Original language	English
Pages (from-to)	34-40
Number of pages	7
Journal	Food Chemistry
Volume	264
DOIs	https://doi.org/10.1016/j.foodchem.2018.05.019
Publication status	Published - 30 Oct 2018
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

Gluten free bread
Glycemic index
Rapidly digestible starch
Resistant starch
Slowly digestible starch

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10.1016/j.foodchem.2018.05.019

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title = "Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread",

abstract = "The effect of sourdough amount and storage time on starch digestibility and estimated glycemic index (eGI) of tef bread was investigated. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of 0–30% sourdough fresh tef breads ranged from 49 to 58, 16 to 29 and 20 to 26 g/100 g starch, respectively. Storage of tef breads up to 5 days decreased the RDS by more than 2-fold while SDS and RS increased by 2 and 3 fold, respectively. The eGI for fresh and stored breads ranged from 39 to 89. Addition of sourdough increased the eGI of fresh breads while no uniform pattern was seen in the stored breads. As the storage time increased, all the breads showed a decrease in eGI. In vivo study is necessary to further investigate the effect of sourdough on GI of tef bread.",

keywords = "Gluten free bread, Glycemic index, Rapidly digestible starch, Resistant starch, Slowly digestible starch",

author = "Habtu Shumoy and {Van Bockstaele}, Filip and Dilara Devecioglu and Katleen Raes",

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doi = "10.1016/j.foodchem.2018.05.019",

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T1 - Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

AU - Shumoy, Habtu

AU - Van Bockstaele, Filip

AU - Devecioglu, Dilara

AU - Raes, Katleen

PY - 2018/10/30

Y1 - 2018/10/30

N2 - The effect of sourdough amount and storage time on starch digestibility and estimated glycemic index (eGI) of tef bread was investigated. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of 0–30% sourdough fresh tef breads ranged from 49 to 58, 16 to 29 and 20 to 26 g/100 g starch, respectively. Storage of tef breads up to 5 days decreased the RDS by more than 2-fold while SDS and RS increased by 2 and 3 fold, respectively. The eGI for fresh and stored breads ranged from 39 to 89. Addition of sourdough increased the eGI of fresh breads while no uniform pattern was seen in the stored breads. As the storage time increased, all the breads showed a decrease in eGI. In vivo study is necessary to further investigate the effect of sourdough on GI of tef bread.

AB - The effect of sourdough amount and storage time on starch digestibility and estimated glycemic index (eGI) of tef bread was investigated. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of 0–30% sourdough fresh tef breads ranged from 49 to 58, 16 to 29 and 20 to 26 g/100 g starch, respectively. Storage of tef breads up to 5 days decreased the RDS by more than 2-fold while SDS and RS increased by 2 and 3 fold, respectively. The eGI for fresh and stored breads ranged from 39 to 89. Addition of sourdough increased the eGI of fresh breads while no uniform pattern was seen in the stored breads. As the storage time increased, all the breads showed a decrease in eGI. In vivo study is necessary to further investigate the effect of sourdough on GI of tef bread.

KW - Gluten free bread

KW - Glycemic index

KW - Rapidly digestible starch

KW - Resistant starch

KW - Slowly digestible starch

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SN - 0308-8146

VL - 264

SP - 34

EP - 40

JO - Food Chemistry

JF - Food Chemistry

ER -

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

Abstract

Bibliographical note

Keywords

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