首页|Development of wheat bread added with insoluble dietary fiber from ginseng residue and effects on physiochemical properties, in vitro adsorption capacities and starch digestibility
Development of wheat bread added with insoluble dietary fiber from ginseng residue and effects on physiochemical properties, in vitro adsorption capacities and starch digestibility
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NSTL
Elsevier
In general, fresh ginseng is largely produced globally by four countries (South Korea, China, Canada, and the USA) accounting for 99% of total world ginseng root production (79,769 tons). This study was aimed at preparation of wheat bread supplemented with ginseng insoluble dietary fiber (GSI) and effects of GSI supplementation on physicochemical properties, bioactive compounds, antioxidant activities, absorption capacities, starch digestibility and sensory attributes were evaluated. Overall, GSI addition up to 4% significantly (p < 0.05) improved nutritional components, polyphenolic compounds, antioxidant activities, and sensory scores of supplemented bread samples, whereas addition levels above 4% led to development of undesirable texture and sensory properties. Concentration-dependent increases in NO2- ion, cholesterol and bile acid adsorption capacities were evident with corresponding rises in GSI addition levels from 2 to 8%. GSI-addition showed significant concentration-dependent decreases in glucose release response during various in vitro starch digestion intervals. Based on the sensory properties, wheat bread with GSI (4%) showed excellent overall acceptability. GSIsupplemented bread up to 4% could be utilized as a convenience food and hence may serve as a resource of important nutritional bioactive compounds with improved functional properties.
Wheat breadGSIPhysicochemical propertiesBioactive compoundsIn vitro adsorption capacities and digestibility
NSTL
Elsevier
