Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Extraction
2.3. Preparation of Flour and Extract
2.4. Inhibition of Pancreatic α-Amylase
2.5. In Vitro Starch Digestibility and Predicted Glycemic Index (pGI)
2.6. Estimation of Starch Fraction
2.7. Bread Preparation
2.8. Statistical Analysis
3. Results
3.1. Inhibition of Pancreatic α-Amylase
3.2. In Vitro Starch Digestibility and Predicted Glycemic Index (pGI)
3.3. Starch Fraction
3.4. In Vitro Digistibility of Bread
4. Discussion
5. Conclusions
Author Contributions
Acknowledgments
Conflicts of Interest
References
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CTE | % Inhibition | |||||
---|---|---|---|---|---|---|
Potato | Rice | Glutinous Rice | Wheat | Corn | Cassava | |
0.5% (w/v) | 7.1 ± 4.7 | 23.8 ± 9.2 | 20.8 ± 9.2 | 17.4 ± 6.5 | 24.1 ± 9.5 | 12.9 ± 1.4 |
1% (w/v) | 56.7 ± 7.8 | 82.1 ± 8.1 | 51.7 ± 8.5 | 50.1 ± 7.7 | 48.3 ± 8.2 | 34.5 ± 8.9 |
2% (w/v) | 93.4 ± 5.7 | 87.3 ± 13.4 | 89.7 ± 11.9 | 85.2 ± 4.3 | 81.6 ± 10.6 | 79.9 ± 19.7 |
CTE | Hydrolysis Index (HI) | |||||
Potato | Rice | Glutinous rice | Wheat | Corn | Cassava | |
Control | 85.2 ± 0.5 a | 74.1 ± 4.3 a | 86.9 ± 2.4 a | 74.3 ± 2.5 a | 94.4 ± 3.6 a | 81.0 ± 1.3 a |
0.5% (w/v) | 71.0 ± 1.6 b | 63.4 ± 2.4 a,b | 65.5 ± 4.1 b | 62.4 ± 3.7 b | 69.5 ± 3.2 b | 65.5 ± 2.2 b |
1% (w/v) | 68.8 ± 3.7 b,c | 57.2 ± 4.9 b | 63.7 ± 5.2 b | 61.0 ± 1.4 b | 68.5 ± 2.2 b | 61.3 ± 3.4 b,c |
2% (w/v) | 62.2 ± 2.1 c | 55.2 ± 3.3 b | 50.3 ± 5.1 c | 50.4 ± 4.8 c | 59.0 ± 2.3 c | 51.5 ± 6.0 c |
CTE | Predicted Glycemic Index (pGI) | |||||
Potato | Rice | Glutinous rice | Wheat | Corn | Cassava | |
Control | 86.5 ± 0.3 a | 80.4 ± 2.4 a | 87.2 ± 1.3 a | 80.5 ± 1.4 a | 91.2 ± 2.0 a | 84.2 ± 0.7 a |
0.5% (w/v) | 78.7 ± 0.9 b | 74.5 ± 1.3 a,b | 75.7 ± 2.2 b | 74.0 ± 2.0 b | 77.9 ± 1.8 b | 75.7 ± 1.2 b |
1% (w/v) | 77.5 ± 2.0 b,c | 71.1 ± 2.7 b | 74.7 ± 2.8 b | 73.2 ± 0.8 b | 77.3 ± 1.2 b | 73.4 ± 1.9 b,c |
2% (w/v) | 73.8 ± 1.1 c | 70.0 ± 1.8 b | 67.4 ± 2.8 c | 67.4 ± 2.6 c | 72.1 ± 1.3 c | 68.0 ± 3.3 c |
Potato | Rice | Glutinous Rice | Wheat | Corn | Cassava | |
---|---|---|---|---|---|---|
CTE | −0.040 | 0.511 | 0.486 | 0.650 * | 0.373 | 0.758 * |
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Chusak, C.; Henry, C.J.; Chantarasinlapin, P.; Techasukthavorn, V.; Adisakwattana, S. Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread. Foods 2018, 7, 102. https://doi.org/10.3390/foods7070102
Chusak C, Henry CJ, Chantarasinlapin P, Techasukthavorn V, Adisakwattana S. Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread. Foods. 2018; 7(7):102. https://doi.org/10.3390/foods7070102
Chicago/Turabian StyleChusak, Charoonsri, Christiani Jeyakumar Henry, Praew Chantarasinlapin, Varanya Techasukthavorn, and Sirichai Adisakwattana. 2018. "Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread" Foods 7, no. 7: 102. https://doi.org/10.3390/foods7070102