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Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads.
Baczek, Natalia; Jarmulowicz, Anna; Wronkowska, Malgorzata; Haros, Claudia Monika.
Afiliação
  • Baczek N; Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, Department of Chemistry and Biodynamics of Food, 10 Tuwima Str., 10-748 Olsztyn, Poland; Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque
  • Jarmulowicz A; Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, Department of Chemistry and Biodynamics of Food, 10 Tuwima Str., 10-748 Olsztyn, Poland; Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Poland.
  • Wronkowska M; Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, Department of Chemistry and Biodynamics of Food, 10 Tuwima Str., 10-748 Olsztyn, Poland. Electronic address: m.wronkowska@pan.olsztyn.pl.
  • Haros CM; Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Paterna, Valencia, Spain.
Food Chem ; 330: 127199, 2020 Nov 15.
Article em En | MEDLINE | ID: mdl-32563929
ABSTRACT
This study addressed determinations of the glycaemic index (GI), antioxidant capacity (AC), and phenolics content (TPC) of oat, buckwheat, and mixed oat/buckwheat breads. The bioaccessibility of TPC and the AC of breads were studied after in vitro digestion. The lowest values of the GI were determined for oat bread, whereas breads with the highest content of buckwheat flour had the highest AC. The digestion of breads showed that most of the TPC were found in the soluble fraction, but the phenolic compounds were still present also in the insoluble fraction after digestion. It was concluded that the mixed oat-buckwheat breads may serve as products with a medium GI, as a source of TPC, and as products with a high AC. It should be noted that enzymatic digestion or fermentation by microbiota could potentially enhanced breads antioxidant activity during digestion in the gastrointestinal tract.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Avena / Fagopyrum Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Avena / Fagopyrum Idioma: En Ano de publicação: 2020 Tipo de documento: Article