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

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, βG; beta glucan plus black tea, βGBT) and determined the...

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Main Authors: Abbe Maleyki, M. Jalil, Christine Ann, Edwards, Emilie, Combet
Format: Article
Language:English
English
Published: 2015
Subjects:
QD Chemistry
R Medicine (General)
Online Access:http://eprints.unisza.edu.my/5911/1/FH02-FPSK-15-02806.jpg
http://eprints.unisza.edu.my/5911/2/FH02-FSK-15-04588.jpg
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spelling my-unisza-ir.59112022-09-13T04:37:36Z http://eprints.unisza.edu.my/5911/ Combined effects of added beta glucan and black tea in breads on starch functionality Abbe Maleyki, M. Jalil Christine Ann, Edwards Emilie, Combet QD Chemistry R Medicine (General) 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, βG; beta glucan plus black tea, βGBT) 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 βGBT reduced early (10 min) starch hydrolysis compared with βG. The starch granules in βG and βGBT 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. 2015-03 Article PeerReviewed image en http://eprints.unisza.edu.my/5911/1/FH02-FPSK-15-02806.jpg image en http://eprints.unisza.edu.my/5911/2/FH02-FSK-15-04588.jpg Abbe Maleyki, M. Jalil and Christine Ann, Edwards and Emilie, Combet (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. ISSN 09637486
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
English
topic QD Chemistry
R Medicine (General)
spellingShingle QD Chemistry
R Medicine (General)
Abbe Maleyki, M. Jalil
Christine Ann, Edwards
Emilie, Combet
Combined effects of added beta glucan and black tea in breads on starch functionality
description 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, βG; beta glucan plus black tea, βGBT) 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 βGBT reduced early (10 min) starch hydrolysis compared with βG. The starch granules in βG and βGBT 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.
format Article
author Abbe Maleyki, M. Jalil
Christine Ann, Edwards
Emilie, Combet
author_facet Abbe Maleyki, M. Jalil
Christine Ann, Edwards
Emilie, Combet
author_sort Abbe Maleyki, M. Jalil
title Combined effects of added beta glucan and black tea in breads on starch functionality
title_short Combined effects of added beta glucan and black tea in breads on starch functionality
title_full Combined effects of added beta glucan and black tea in breads on starch functionality
title_fullStr Combined effects of added beta glucan and black tea in breads on starch functionality
title_full_unstemmed Combined effects of added beta glucan and black tea in breads on starch functionality
title_sort combined effects of added beta glucan and black tea in breads on starch functionality
publishDate 2015
url http://eprints.unisza.edu.my/5911/1/FH02-FPSK-15-02806.jpg
http://eprints.unisza.edu.my/5911/2/FH02-FSK-15-04588.jpg
http://eprints.unisza.edu.my/5911/
_version_ 1744358542182187008
score 13.211869

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