ArticleJournal of food science and technology2018
Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 30 citations in OpenAlex.
- Nutritional characterization and postprandial glycemic response of low-calorie date snacks incorporating psyllium and oat fibers in healthy and type 2 diabetes.Frontiers in nutrition · 2026Article
- The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread.Foods (Basel, Switzerland) · 2024Article
- Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?Food chemistry: X · 2024Review
- Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges.Foods (Basel, Switzerland) · 2024Review
- Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies.Food science & nutrition · 2024Article
- Do Body Composition and Values of Selected Nutritional Status Indices Influence the Glycaemic Index Values of Vegetarian Dishes? A Pilot Study in a Group of Older Women.International journal of environmental research and public health · 2022Article
- Nutraceutical and Pharmaceutical Behavior of Bioactive Compounds of Miracle Oilseeds: An Overview.Foods (Basel, Switzerland) · 2022Review
- Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread.Journal of food science and technology · 2020Article
- Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation.Molecules (Basel, Switzerland) · 2020Article
- The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals.Nutrients · 2019Article
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Authors and funding
4 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.
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