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

(2018) FOOD CHEMISTRY. 264. p.34-40
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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, GLUTEN-FREE BREAD, PROTEIN DIGESTIBILITY, FLOUR, QUALITY, SUITABILITY, HYDROLYSIS, BUCKWHEAT, PRODUCTS, SORGHUM, CEREAL

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Chicago
Abraha, Habtu Shumoy, Filip Van Bockstaele, Dilara Devecioglu, and Katleen Raes. 2018. “Effect of Sourdough Addition and Storage Time on in Vitro Starch Digestibility and Estimated Glycemic Index of Tef Bread.” Food Chemistry 264: 34–40.
APA
Abraha, H. S., Van Bockstaele, F., Devecioglu, D., & Raes, K. (2018). Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. FOOD CHEMISTRY, 264, 34–40.
Vancouver
1.
Abraha HS, Van Bockstaele F, Devecioglu D, Raes K. Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. FOOD CHEMISTRY. 2018;264:34–40.
MLA
Abraha, Habtu Shumoy, Filip Van Bockstaele, Dilara Devecioglu, et al. “Effect of Sourdough Addition and Storage Time on in Vitro Starch Digestibility and Estimated Glycemic Index of Tef Bread.” FOOD CHEMISTRY 264 (2018): 34–40. Print.
@article{8561324,
  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.},
  author       = {Abraha, Habtu Shumoy and Van Bockstaele, Filip and Devecioglu, Dilara and Raes, Katleen},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {Gluten free bread,Glycemic index,Rapidly digestible starch,Resistant starch,Slowly digestible starch,GLUTEN-FREE BREAD,PROTEIN DIGESTIBILITY,FLOUR,QUALITY,SUITABILITY,HYDROLYSIS,BUCKWHEAT,PRODUCTS,SORGHUM,CEREAL},
  language     = {eng},
  pages        = {34--40},
  title        = {Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2018.05.019},
  volume       = {264},
  year         = {2018},
}

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