Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
Yükleniyor...
Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer India
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for comparing the health-related effects and processing performance of a variety of whole grains. The expected glycemic index (eGI) flours of chia was determined to be quite low, and flours except quinoa can be classified as low GI foods. The highest resistant starch (RS) content (4.76 g/100 g) was found in amaranth flour, and it was followed by buckwheat (1.27 g/100 g). The amaranth had the highest stimulation effect on the growth of probiotics and increased the count of L. acidophilus and B. bifidum as 4.57 and 2.26 log CFU/ml, respectively. Moreover, chia flour showed a positive effect on the growth of L. acidophilus whereas it negatively affected B. bifidum compared to the control. A significant correlation was detected between rapidly available glucose content and eGI. On the other hand, a significant relationship between RS and the growth rate of probiotics was reported.
Açıklama
Anahtar Kelimeler
Pseudocereals, Glycemic index, Resistant starch, Probiotic
Kaynak
Journal of Food Science and Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
Article in pres
Sayı
Künye
Arslan-Tontul, S., Candal Uslu, C., Mutlu, C., & Erbaş, M. (2021). Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia. Journal of Food Science and Technology,
