In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak (Artocarpus integer) seed flour
Abstract
Chempedak (Artocarpus integer) seed flour (CSF) was substituted for wheat flour at different levels (0%, 10%, 20%, 30% w/w) in bread. Assessment on the in vitro starch hydrolysis was carried out to evaluate the hydrolysis index (HI) and estimated glycaemic index (EGI) of bread substituted with different levels of CSF. Kinetics of in vitro starch hydrolysis in all bread samples (with the exception for white bread) indicated a gradual increase...
Paper Details
Title
In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak (Artocarpus integer) seed flour
Published Date
Nov 1, 2009
Journal
Volume
117
Issue
1
Pages
64 - 68
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