Tip 4 Enzime Dirençli Nişasta İlavesiyle Üretilen Ekmek ve Makarna Örneklerinde Tahmini Glisemik İndeks Değerlerinin ve Bazı Fonksiyonel Özelliklerinin İncelenmesi
Özet
Interest in resistant starch (RS) as a food ingredient has been increasing because of its potential physiological benefits. In comparison with conventional fibers, such as bran, RS generally results in end products with better sensory and nutritional properties. In the present study, the effects of resistant starch type 4 (RS4) supplementation on nutritional and quality properties of bread and spaghetti were investigated. RS4 was added into bread and spaghetti formulations at different levels (15%, 20%, 25%). Wheat bran (WB) was also added at 15% level in bread and spaghetti formulation for comparison since it is level commonly used by industry.
RS4 supplementation had significant effect on rheology,such as increasingfarinograph water absorption, decreasing development time and stability. Similar to RS4, WB caused an increase in water absorption value and caused a decrease in stability value. RS4 caused a decrease in Alveography P, L and W values. Similar trend was observed in WB supplemented samples, except for P value. Loaf volumes of the breads supplemented with RS4 were higher than the bread supplemented with WB. Crust L* and b* values of the breads increased significantly with increasing level of RS4 supplementation but WB supplementation caused decreases in L* and b* values of the breads. The firmness values of RS4 and WB supplemented samples significantly increased and during 3-day storage. WB supplementation caused the highest increase in bread firmness indicating a faster staling rate compared to RS4 supplementation.
RS4 caused increases in TOM values of spaghettis. TOM value of the sample supplemented with WB was higher than the sample supplemented with RS4 at the same supplementation level. The cooking loss (CL) values increased significantly with RS4 and WB supplementation. The spaghetti supplemented with WB had the highest CL value among all samples. Supplementation of RS4 and WB caused significant decreases in the firmness values of the cooked spaghettis and flexure values of uncooked samples. The stickiness values of the spaghettis increased significantly with RS4 and WB supplementation. RS4 did not caused a significant change in the L* and b* values of the samples. On the contrary, WB supplementation caused significant decreases in L* and b* values.
RS4 caused increases total dietary fiber content (TDF), bile acid (BA) binding capacity values and caused decreases in vitro glycemic index (GI) values of the bread and spaghetti samples. The decrease in GI value and increase in BA binding capacity and TDF content of the bread supplemented with RS4 were better than WB at the same supplementation level. A similar trend was also observed in TDF content of RS4 supplemented spaghetti and RS4 caused comparable GI and BA binding value at the same bran supplementation level. Moreover, RS4 supplemented samples had generally better mineral bioavailability values compared to control and WB supplemented samples.
The results showed that RS4 provided improvement in nutritional properties of spaghetti and bread. It resulted in better appearance and texture than WB supplementation in spaghetti/bread. RS4 can be a better dietary fiber source for bread/spaghetti compared to WB supplemented ones.
