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Scopus 🔓 Açık Erişim YÖKSİS DOI Eşleşti SJR Q2

Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose

Starch Staerke · Kasım 2023

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YÖKSİS Kayıtları
Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose
Starch · 2023 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 4 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Aliphatic Polyurethane Films Based on Hexamethylene Diisocyanate and Saccharides for Biocompatible Transparent Coating on Optic Medical Devices
2022 ISSN: 0038-9056 SCI-Expanded Q2
Dr. Öğr. Üyesi MERVE GÖKŞİN KARAASLAN TUNÇ →
Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose
2023 ISSN: 0038-9056 SCI-Expanded Q3
Prof. Dr. SULTAN ARSLAN TONTUL →
Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers
2024 ISSN: 0038-9056 SCI-Expanded
Doç. Dr. NURHAN USLU →
Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers
2024 ISSN: 0038-9056 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →

Makale Bilgileri

Dergi Starch Staerke
ISSN00389056
Yayın TarihiKasım 2023
Cilt / Sayfa75
DOI10.1002/star.202300007
Scopus ID2-s2.0-85169304647
Erişim🔓 Açık Erişim
Özet This study aims to correlate bread staling with starch digestibility rate. The study also investigates the effects of the use of an anti-staling agent (carboxymethyl cellulose (CMC)) on starch digestion and glycemic index value. The results indicate that CMC utilization has an insignificant effect on a specific volume of bread, but, it decreases the crumb and crust lightness. CMC improves the textural properties of bread and reduces hardness during storage. The highest firmness increase is detected in the control sample, and the rate of firmness accelerates after the second day of storage. However, the addition of CMC leads to a decrease in the firmness of the bread. As expected, CMC is effective in slowing bread staling. The most novel results of the study are revealed through starch digestion. That storage period and CMC utilization affect significantly (p < 0.05) starch hydrolysis rate and staling has a decreasing effect on starch digestibility. After 4 days of storage, the expected glycemic index (eGI) decreases in all bread samples, and the highest decrease is observed in 5% CMC-added bread samples. These results are also correlated with an increase in total dietary fiber content after the storage period.

Yazarlar (1)

1
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948

Anahtar Kelimeler

bread CMC dietary fiber glycemic index staling starch hydrolysis

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Starch/Staerke
Q2
SJR Skoru0,559
H-Index112
YayıncıWiley-VCH Verlag
ÜlkeGermany
Food Science (Q2)
Organic Chemistry (Q2)
Dergi sayfasına git

Metrikler

3
Atıf
1
Yazar
6
Anahtar Kelime

Sistemimizdeki Yazarlar

SA
SULTAN ARSLAN TONTUL
Prof. Dr.

Hızlı Erişim

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