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Development of low-glycemic white bread using Oxalis tuberosa dietary fiber as a functional ingredient for nutraceutical benefits
Oxalis tuberosa fiber (OTF) was used to obtain a potentially functional and well accepted sensorially white bread. OTF showed a dietary fiber content of 88.51 %, which, once added to white bread formulations: 3 (WB3), 6 (WB6), and 10 % (WB10) (w/w), significantly (p ≤ 0.05) reduced the loaf volume. Breads with OTF showed yellow tones (°Hue = 76.40) with different chromaticity values and perceptible color change compared to control (bread without OTF). OTF significantly increased (p ≤ 0.05) the firmness and chewiness of breads, decreasing bread resilience. The estimated glycemic index was significantly lower (p ≤ 0.05) than the control (94.61) in the bread samples [40.62 (WB3)>35.54 (WB6)>27.23 (WB10)]. Finally, bread samples received a sensory evaluation of "like slightly", and a global acceptance index of 74.41, 70.32, and 72.80, for WB3, WB6, and WB10, respectively, which were similar to that of the control (75.85). Therefore, OTF used as an ingredient contribute s to the production of hypoglycemic and sensory-accepted white bread with desired and attractive techno-functional properties, being considered a promising alternative to increase dietary fiber consumption promoting a healthier lifestyle through the control and prevention of metabolic diseases including metabolic syndrome and type 2 diabetes. © 2024 The Author(s)
Authors : JimĂ©nez F.E.G.; Luna H.E.R.; Avalos S.R.; Antonio del Ăngel Zumaya J.; Vera G.V.; Tapia A.A.M.; GerĂłnimo R.I.G.; Lovillo A.P.
Source : Elsevier B.V.
Article Information
| Year | 2025 |
| Type | Article |
| DOI | 10.1016/j.afres.2024.100649 |
| ISSN | 27725022 |
| Volume | 5 |
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