In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran

Basit Öğe Kaydı
dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorAribas, Merve
dc.contributor.authorKahraman, Keyser
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2020-08-30T20:06:17Z
dc.date.available2020-08-30T20:06:17Z
dc.date.issued2020
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractIn this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to spaghetti at 15% level. RS4 supplementation caused lower negative effects on quality properties (total organic matter value, color and textural properties) than bran supplementation. The results point out that RS4 supplementation of spaghetti caused higher total dietary fiber content and comparable glycemic index value at the same bran supplementation level. RS4 caused an increase in bile acid binding capacity and expected to have positive effects on cholesterol metabolism. Moreover, RS4 supplemented spaghetti had generally better mineral bioavailability values compared to bran supplemented and control spaghettis. Overall results indicated that RS4 supplementation provided improvement in nutritional properties of spaghetti and can be an alternative ingredient for fiber supplemented spaghetti compared to bran.en_US
dc.identifier.citationAribas, M., Kahraman, K., & Koksel, H. (2020). In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran. Journal of Functional Foods, 65, 103778.en_US
dc.identifier.doi10.1016/j.jff.2020.103778en_US
dc.identifier.issn1756-4646en_US
dc.identifier.scopus2-s2.0-85077647853en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jff.2020.103778
dc.identifier.urihttps://hdl.handle.net/20.500.12713/457
dc.identifier.volume65en_US
dc.identifier.wosWOS:000511239100042en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamiten_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofJournal of Functional Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSpaghettien_US
dc.subjectResistant Starch Type 4en_US
dc.subjectIn Vitro Glycemic Indexen_US
dc.subjectIn Vitro Bile Acid Binding Capacityen_US
dc.subjectIn Vitro Mineral Bioavailabilityen_US
dc.titleIn vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat branen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
H70.pdf
Boyut:
1.29 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin/ Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Beslenme ve Diyetetik Bölümü Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu