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Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index

2021Artigo científico Acesso aberto
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dc.contributor.authorGraça, Carla
dc.contributor.authorRaymundo, Anabela
dc.contributor.authorSousa, Isabel
dc.date.accessioned2022-02-09T10:42:17Z
dc.date.available2022-02-09T10:42:17Z
dc.date.issued2021
dc.description.abstractThe effect of yoghurt and curd cheese additions on pasting properties, starch digestibility and estimated glycemic index of wheat bread were studied. Yoghurt and curd cheese incorporations (6% up to 25% w/w) promoted considerable changes on starch performance based on gelatinization and final dough consistency properties. These changes led to a significant impact on starch digestibility, reducing significantly the rapidly digestible starch while increasing the resistant starch. The estimated glycemic index reflected the changes promoted on starch performance from both dairy products addition, at higher level tested (25%): a significant reduction of around 30% for yoghurt bread and 38% for curd cheese bread, was obtained, resulting in medium to low (55–69) glycemic index breads. Correlations were found between pasting properties, starch digestibility and glycemic index, revealing that the effects observed are proportional to the levels of dairy products added. Microstructure images of the starch granules supported these findingspt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGraça, C., Raymundo, A., Sousa, I. (2021). Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index. Food Chemistry, 339, 127887pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2020.127887pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/23441
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publishers.n.pt_PT
dc.relationUID/AGR/04129/2020pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectyoghurtpt_PT
dc.subjectcurd cheesept_PT
dc.subjectwheat breadpt_PT
dc.subjectdigestibilitypt_PT
dc.subjectglycemic indexpt_PT
dc.titleYoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic indexpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistrypt_PT
person.familyNameRaymundo
person.familyNameSousa
person.givenNameAnabela
person.givenNameIsabel
person.identifier1445512
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.ciencia-id8113-9DC6-277F
person.identifier.orcid0000-0001-5266-1685
person.identifier.orcid0000-0001-9384-7646
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id55957162900
person.identifier.scopus-author-id6701317947
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication2d9ee74a-d127-41dc-bcf6-883d9e6292d9
relation.isAuthorOfPublication.latestForDiscovery2d9ee74a-d127-41dc-bcf6-883d9e6292d9

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