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Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

AuthorsBączek, Natalia; Jarmułowicz, Anna; Wronkowska, Małgorzata; Haros, Monika
Glycaemic index
Issue Date9-Jun-2020
CitationFood Chemistry 330: 127199
AbstractThis study addressed determinations of the glycaemic index (GI), antioxidant capacity (AC), and phenolics content (TPC) of oat, buckwheat, and mixed oat/buckwheat breads. The bioaccessibility of TPC and the AC of breads were studied after in vitro digestion. The lowest values of the GI were determined for oat bread, whereas breads with the highest content of buckwheat flour had the highest AC. The digestion of breads showed that most of the TPC were found in the soluble fraction, but the phenolic compounds were still present also in the insoluble fraction after digestion. It was concluded that the mixed oat-buckwheat breads may serve as products with a medium GI, as a source of TPC, and as products with a high AC. It should be noted that enzymatic digestion or fermentation by microbiota could potentially enhanced breads antioxidant activity during digestion in the gastrointestinal tract.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2020.127199
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