Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailability

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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, Kevser
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2020-08-30T20:06:15Z
dc.date.available2020-08-30T20:06:15Z
dc.date.issued2020
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.descriptionKöksel, Hamit (isu author)en_US
dc.description.abstractBackground and objectives RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative effect on color, textural properties, and consumer acceptability of breads. This study was designed to investigate the effect of RS4 supplementation on the bread quality as well as mineral bioavailability, bile acid-binding capacity, in vitro glycemic index. Findings Loaf volumes of the breads supplemented with RS4 were higher than the bread supplemented with wheat bran (WB). Among the bread samples, the one supplemented with WB had the darkest color and highest firmness values. During storage, WB supplementation caused the highest increase in bread firmness. RS4 supplementation caused higher total dietary fiber (TDF) and mineral bioavailability values and lower in vitro glycemic index than bran supplementation. Conclusions RS4 supplementation of bread caused increases in TDF content, bile acid-binding capacity, and mineral bioavailability and has less deteriorative effect on the quality than WB supplementation. Breads supplemented with WB had a faster staling rate than the breads supplemented with RS4. Significance and novelty Besides the better appearance and texture of the RS4 supplemented bread samples, the improvement in nutritional properties proved that RS4 is a better dietary fiber source than WB.en_US
dc.identifier.citationAribas, M., Kahraman, K., & Koksel, H. (2020). Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability. Cereal Chemistry, 97(2), 163-171.en_US
dc.identifier.doi10.1002/cche.10229en_US
dc.identifier.endpage171en_US
dc.identifier.issn0009-0352en_US
dc.identifier.issn1943-3638en_US
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85074580985en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage163en_US
dc.identifier.urihttps://doi.org/10.1002/cche.10229
dc.identifier.urihttps://hdl.handle.net/20.500.12713/440
dc.identifier.volume97en_US
dc.identifier.wosWOS:000517662000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamiten_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofCereal Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectIn Vitro Bile Acid-Binding Capacityen_US
dc.subjectIn Vitro Glycemic Indexen_US
dc.subjectMineral Bioavailabilityen_US
dc.subjectResistant Starch Type 4en_US
dc.titleEffects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailabilityen_US
dc.typeArticleen_US

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