Original paper
Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments
Abstract
The aim of this study was to evaluate the starch digestibility and predicted glycemic index in breads incorporated with pomelo fruit (Citrus maxima) segments. Volume of the white and brown breads supplemented with pomelo fresh segments increased, while the crumb firmness decreased. Bread with 20% fresh and 5% dry pomelo segments were sensorily acceptable. Bioactive components such as phenolics, flavonoids, naringin and carotenoids were retained...
Paper Details
Title
Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments
Published Date
Jun 2, 2017
Journal
Volume
237
Pages
957 - 965
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