An In Vitro Estimation of Glycemic Index of White Bread and Improvement of the Dietary Fiber.
Consumers of products preferably demand minimally processed products that do not contain
chemical preservatives and maintain health benefits. These encourage the use of dietary fiber to combat some metabolic disorders like diabetes and other immunological compromisings. This study indicates the potential of DF to satisfy the lowering of estimated glycemic index from improved white bread.
Food industries are mainly challenged by consumerʼs demand in quality, safety and minimally processed products that do not contain chemical preservatives and maintain health benefits.
These encourage the use of dietary fiber (DF) as functional food. Functional foods play a special role to satisfy hunger, provide the necessary nutrients, and prevent nutrition related diseases. Dietary fiber compounds composed of non-digestible carbohydrate by endogenous enzymes and a mixture of plant carbohydrate polymers. The physical properties of DF in food determine the physiologic effects and potential health benefits. Such as, influence on glucose and fat absorption and bowel function.
The difference in pattern of diabetes varies in countries due to economic status and forecasted to be present in 2030 according to International Diabetes Federation (IDF). Hence, this paper has shown the significant advantage of improving white breads with soluble DF through providing an important information on a) using of agricultural sources for therapeutic and to alleviate nutrient related health problems, b) aware the value of waste disposal of agricultural or fiber sources, such as bran or peel of fruits; c) increasing the advantage of using soluble dietary fiber SDF as raw materials in food industries.
Adv Food Technol Nutr Sci Open J. 2016; 2(2): 83-87.doi: 10.17140/AFTNSOJ-2-133
