Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1632–1640 | Cite as

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

  • Marcin Andrzej Kurek
  • Jarosław Wyrwisz
  • Sabina Karp
  • Agnieszka Wierzbicka
Original Article

Abstract

In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount—18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.

Keywords

Dietary fiber Fatty acids GC Wheat bread 

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Marcin Andrzej Kurek
    • 1
  • Jarosław Wyrwisz
    • 1
  • Sabina Karp
    • 1
  • Agnieszka Wierzbicka
    • 1
  1. 1.Department of Technique and Food Development, Faculty of Human Nutrition and Consumer SciencesWarsaw University of Life SciencesWarsawPoland

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