Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel

被引：27

作者：

Bae, In Young ^{[1
]}

Jun, Yujin ^{[2
]}

Lee, Suyong ^{[3
,4
]}

Lee, Hyeon Gyu ^{[1
]}

机构：

[1] Far East Univ, Dept Food & Fermentat, Eumseong 369700, Chungbuk, South Korea

[2] Hanyang Univ, Dept Food & Nutr, Seoul 133791, South Korea

[3] Sejong Univ, Dept Food Sci & Technol, Seoul 143747, South Korea

[4] Sejong Univ, Carbohydrate Bioprod Res Ctr, Seoul 143747, South Korea

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 65卷

关键词：

Apple; Total dietary fiber; Dietary fiber composition; In vitro starch digestibility; Predicted glycemic index; GLYCEMIC INDEX; PHYSICOCHEMICAL PROPERTIES; CAKE QUALITY; IMPACT; FOODS;

D O I：

10.1016/j.lwt.2015.07.071

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two dietary fiber enriched-materials (FEMs) were prepared from apples and their effects on in vitro starch digestibility were investigated in a wheat flour gel model. Apple FEMs were highly effective at lowering starch hydrolysis. The predicted glycemic index (pGI) values were noticeably reduced when wheat flour was replaced with an equal blend of soluble (SDF) and insoluble dietary fibers (IDF) at 20% by weight. However, at the levels of above 30% replacement, the pGI changes were not dependent on the ratio of SDF and IDF. Pearson correlation analysis showed that the pGI values were negatively correlated to the contents of TDF and SDF. Consequently, TDF contents were more effective than SDF and IDF ratio in lowering pGI values. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：158 / 163

页数：6

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