Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius) flour

Food Science and Technology (Campinas)

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   
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