食品科学
儿茶素
化学
血糖指数
绿茶
绿茶提取物
消化(炼金术)
淀粉
防御工事
多酚
抗氧化剂
升糖指数
生物化学
生物技术
生物
色谱法
胰岛素
血糖性
作者
Royston Goh,Jing Gao,Victoria Kristina Ananingsih,Viren Ranawana,Christiani Jeyakumar Henry,Weibiao Zhou
标识
DOI:10.1016/j.foodchem.2015.02.054
摘要
Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average retention levels of catechins in the baked and steamed bread were 75.3-89.5% and 81.4-99.3%, respectively. Bread fortified with 2% GTE showed a significantly lower level of glucose release during the first 90 min of pancreatic digestion as well as a lower content of rapidly digested starch (RDS) content. A significantly negative correlation was found between the catechin retention level and the RDS content of bread. The potential of transforming bread into a low GI food using GTE fortification was proven to be promising.
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