Quality characteristics and hypoglycaemic effects of rice bread containing Helianthus tuberosus powder
Kang-Hyun Park (a), Agung Wahyono (b), Nguyen Thi Thuy Duong (c), Woo-Won Kang (a*)
(a) Department of Food and Food service industry Kyungpook National University, Sangju 37224, Korea
(b) Food Engineering Department, State Polytechnic of Jember, PO. BOX 164 Jember, Indonesia
(c) Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan St., Tay Thanh Ward, Tan Phu Dist.,
Ho Chi Minh City, Viet Nam
Abstract
This study aimed to investigate the quality characteristics of rice bread containing Helianthus tuberosus powder that shows excellent physiological functions, and the effect of its intake on blood glucose. Five samples were tested, H. tuberosus powder 5% (HRB1), 10% (HRB2), 15% (HRB3), 20% (HRB4) and control. HRB2 had the highest specific volume. The moisture content of rice bread tended to increase as the concentration of H. tuberosus powder increased. The L value and crumb colour value tended to decrease significantly with an increasing amount of H. tuberosus powder, whereas the b value was increased significantly. Hardness was the lowest in HRB2 and HRB3. In sensory evaluation, there was no significant difference in the appearance among the four groups. HRB1 had the highest values for flavour, texture, and overall evaluation. Taste showed no significant difference until HRB1. Rice bread samples with 15% HRB were selected to measure the hypoglycaemic effect of H. tuberosus compared to that of control rice bread (RB) and wheat bread (WB). The results showed significantly different blood glucose levels (p < 0.05) among treatments. Calculation of the glycaemic index (GI) showed HRB to have the lowest GI. As a result, rice bread containing H. tuberosus powder is expected to increase insulin sensitivity in diabetes.
Keywords: Gluten-free; rice bread; HPMC; H. tuberosus; hypoglycaemic effect
Topic: Food Science and Technology