Food Science and Technology (Campinas) | |
Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius) flour | |
Priscilla Moura Rolim1  Silvana Magalhães Salgado1  Vivianne Montarroyos Padilha1  Alda Verônica Souza Livera1  Samara Alvachian Cardoso Andrade1  Nonete Barbosa Guerra1  | |
[1] ,Federal University of Pernambuco Center for Health Sciences Department of NutritionRecife PE ,Brazil | |
关键词: bread; yacon flour; glycemic index; prebiotic; pão; farinha de yacon; índice glicêmico; prebióticos; | |
DOI : 10.1590/S0101-20612011000200029 | |
来源: SciELO | |
【 摘 要 】
The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
Files | Size | Format | View |
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RO202005130080898ZK.pdf | 796KB | download |