Abstract
The 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 findings.
Highlights
Bread has long been part of the human diet and nutrition for thousands of years (Smith, Daifas, El-Khoury, Koukoutsis, & El-Khoury, 2004), and is rich in high-level of rapidly digestible starch which can impact on the glycemic response (Shumoy, Van Bockstaele, Devecioglu, & Raes, 2018)
The results presented show that the Yg and Curd cheese (Cc) additions, at higher level, promoted significant changes on starch physical behaviour which were reflected on in vitro starch digestibility, contributing to reduce significantly the rapidly digested starch (RDS) fraction, increasing the slowly digested starch (SDS) and Resistant starch (RS) fractions, and this must have an impact in reducing the glycemic response of bread
Considering the importance of reducing the glycemic index of the bread, this study was conceived to evaluate the incorporation of yoghurt and curd cheese on wheat bread, as an alternative approach to reduce the glycemic response
Summary
Bread has long been part of the human diet and nutrition for thousands of years (Smith, Daifas, El-Khoury, Koukoutsis, & El-Khoury, 2004), and is rich in high-level of rapidly digestible starch which can impact on the glycemic response (Shumoy, Van Bockstaele, Devecioglu, & Raes, 2018). In this sense and considering that health issues have been a top priority for the consumers, it is important to search for new production strategies and/or new bakerýs ingredients to reduce the glycemic response of starchy-rich foods. A considerable impact on protein and mineral profile enhancement on wheat bread, by Cc additions, was earlier reported (Graça et al, 2019)
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