The health aspects of hydrocolloids

Edwards, Christine; Thomson, C.; Santander, Beatriz Gabriela Morillo; Alajmi, Aljazi; García, Ada L.

doi:10.1016/b978-0-12-820104-6.00034-6

Cited by 1 publication

(1 citation statement)

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“…It has been suggested that one mechanism by which increased fiber content may reduce the rate of digestion and absorption in the gut is by increasing the viscosity of the digesta. 29,45,46 This is consistent with the analysis of the guar gum solutions that is shown in Figure 5, but it is not possible to conclude whether this mechanism also contributed to the differences between the Yumai 34 and Hereward breads.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Exploring the Role of Cereal Dietary Fiber in Digestion

Gouseti

Lovegrove

Kosík

et al. 2019

J. Agric. Food Chem.

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Increasing the dietary fiber of staple foods such as bread is an attractive way to promote healthy eating in a large part of the population, where dietary fiber consumption is reportedly below the recommended values. However, many consumers prefer white breads, which are typically low in dietary fiber. In this work, white bread was made from two wheat cultivars with differing fiber contents. The resulting breads showed similar quality parameters (volume, specific volume, firmness, inner structure characteristics) with any differences maintained below 7%. Bread digestibility was evaluated using a novel dynamic in vitro digestion model. Reduced digestion rates of 30% were estimated for the high-fiber white bread compared to that in the control. Overall, this work demonstrates the potential to produce healthy, high-fiber white breads that are acceptable to consumers, with a reduced rate of starch digestion, by exploiting a genetic variation in the dietary fiber content of wheat cultivars.

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Section: ■ Results and Discussionmentioning

confidence: 99%