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    Combined effects of added beta glucan and black tea in breads on starch functionality

    Access Status
    Fulltext not available
    Authors
    M Jalil, A.
    Edwards, Christine
    Combet, E.
    Ibrahim, M.
    Garcia, A.
    Date
    2015
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    M Jalil, A. and Edwards, C. and Combet, E. and Ibrahim, M. and Garcia, A. 2015. Combined effects of added beta glucan and black tea in breads on starch functionality. International Journal of Food Sciences and Nutrition. 66 (2): pp. 159-165.
    Source Title
    International Journal of Food Sciences and Nutrition
    DOI
    10.3109/09637486.2014.971225
    ISSN
    0963-7486
    URI
    http://hdl.handle.net/20.500.11937/46970
    Collection
    • Curtin Research Publications
    Abstract

    Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, ßG; beta glucan plus black tea, ßGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined their starch characteristics. There was no significant difference in starch hydrolysis between BT and WF but ßGBT reduced early (10min) starch hydrolysis compared with ßG. The starch granules in ßG and ßGBT were elliptical and closely packed together. These results suggest that the addition of beta glucan and black tea to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis.

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