Green Tea Catechins Reduced the Glycaemic Potential of Bread: An In Vitro Digestibility Study

Goh, Royston and Gao, Jing and Ananingsih, Kristina and Ranawana, Viren and Henry, Christiani Jeyakumar and Zhou, Weibiao (2015) Green Tea Catechins Reduced the Glycaemic Potential of Bread: An In Vitro Digestibility Study. Food Chemistry, 180. pp. 203-210. ISSN 0308-8146

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Abstract

Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average retention levels of catechins in the baked and steamed bread were 75.3–89.5% and 81.4–99.3%, respectively. Bread fortified with 2% GTE showed a significantly lower level of glucose release during the first 90 min of pancreatic digestion as well as a lower content of rapidly digested starch (RDS) content. A significantly negative correlation was found between the catechin retention level and the RDS content of bread. The potential of transforming bread into a low GI food using GTE fortification was proven to be promising.

Item Type: Article
Subjects: > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 09 May 2018 22:07
Last Modified: 04 Mar 2019 08:07
URI: http://repository.unika.ac.id/id/eprint/15901

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