A study on glycyrrhiza glabra-fortified bread: Predicted glycemic index and bioactive component

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dc.authoridEdwin Geo Varuvel / 0000-0002-7303-3984en_US
dc.authorscopusidEdwin Geo Varuvel / 25225283500
dc.authorwosidEdwin Geo Varuvel / AAE-5222-2022en_US
dc.contributor.authorPrabhahar, M.
dc.contributor.authorGomathi, K.
dc.contributor.authorPrakash, S.
dc.contributor.authorSendilvelan, S.
dc.contributor.authorSaravana Kumar, M.
dc.contributor.authorJijina, G. O.
dc.contributor.authorVaruvel, Edwin Geo
dc.contributor.authorHaiter Lenin, A.
dc.date.accessioned2022-09-20T12:35:02Z
dc.date.available2022-09-20T12:35:02Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Makine Mühendisliği Bölümüen_US
dc.description.abstractBread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of Glycyrrhiza glabra. The functional components of the Glycyrrhiza glabra were analyzed by liquid chromatography-mass spectroscopy (LCMS). The antioxidant study revealed that the extract has high antioxidant potency. The present study also investigated the antidiabetic potency of the extract. Bread is fortified with various percentages of Glycyrrhiza glabra, such as 2, 4, and 6. The fortified bread was analyzed for various sensory and taste parameters. Biochemical assays such as the in vitro digestibility test and glycaemic index suggest that fortified bread reduces the glycaemic index. From the study, it was inferred that 6% of infused bread was found to have high potency as a functional food when compared to 2 and 4%. From the above study, it was suggested that fortified bread reduces the glycaemic index and is best suited for diabetic people and diet watchers.en_US
dc.identifier.citationPrabhahar, M., Gomathi, K., Prakash, S., Sendilvelan, S., Saravana Kumar, M., Jijina, G. O., Varuvel, E. G., Haiter Lenin, A. (2022). A study on glycyrrhiza glabra-fortified bread: Predicted glycemic index and bioactive component. Bionorganic Chemistry and Applications, 2022.en_US
dc.identifier.doi10.1155/2022/4669723en_US
dc.identifier.issn1565-3633en_US
dc.identifier.scopus2-s2.0-85137853030en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1155/2022/4669723
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3175
dc.identifier.volume2022en_US
dc.identifier.wosWOS:000853733200001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorVaruvel, Edwin Geo
dc.language.isoenen_US
dc.publisherHINDAWIen_US
dc.relation.ispartofBIOINORGANIC CHEMISTRY AND APPLICATIONSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleA study on glycyrrhiza glabra-fortified bread: Predicted glycemic index and bioactive componenten_US
dc.typeArticleen_US

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