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Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
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Orientador(es)
Resumo(s)
The influence of flour replacement by yogurt or curd-cheese additions (from 10% to
20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was
evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine
the e ect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity
(2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP)
methods) and total phenolic compounds were assessed. Anti-inflammatory properties according
to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering
the higher level of both dairy products tested (20%, w/w) and comparing with control bread results,
a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in
intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic
index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power
e ects, whereas yogurt bread showed more e ective radical-scavenging capacity. An increase in
bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also
registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting
an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free
bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response
and to improve the bioactive properties of the bread, that which can contribute to preventive diets of
celiac patients and irritable bowel syndrome individuals
Descrição
Palavras-chave
gluten-free bread dairy products starch digestibility bioactivity celiac disease irritable bowel disease preventive diets
Contexto Educativo
Citação
Foods 2020, 9, 1410
Editora
MDPI