Combined effects of added beta glucan and black tea in breads on starch functionality

Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread.This study developed breads (white bread, WF; black tea, BT; beta glucan, bG; beta glucan plus black tea, bGBT) and determined thei...

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Main Authors:	M. Jalil, Abbe Maleyki, Edwards, Christine A., Combet, Emilie, Ibrahim, Muhammad, Garcia, Ada L.
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2015
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/44181/ http://irep.iium.edu.my/44181/ http://irep.iium.edu.my/44181/ http://irep.iium.edu.my/44181/1/Combined_effects_of_added_beta_glucan_and_black_tea_in_breads_on.pdf

id	iium-44181
recordtype	eprints
spelling	iium-441812020-03-08T04:11:52Z http://irep.iium.edu.my/44181/ Combined effects of added beta glucan and black tea in breads on starch functionality M. Jalil, Abbe Maleyki Edwards, Christine A. Combet, Emilie Ibrahim, Muhammad Garcia, Ada L. QD Chemistry Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread.This study developed breads (white bread, WF; black tea, BT; beta glucan, bG; beta glucan plus black tea, bGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined their starch characteristics. There was no significant difference in starch hydrolysis between BT and WF but bGBT reduced early (10 min) starch hydrolysis compared with bG. The starch granules in bG and bGBT were elliptical and closely packed together. These results suggest that the addition of beta glucan and black tea to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis. Taylor & Francis Group 2015-01-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/44181/1/Combined_effects_of_added_beta_glucan_and_black_tea_in_breads_on.pdf M. Jalil, Abbe Maleyki and Edwards, Christine A. and Combet, Emilie and Ibrahim, Muhammad and Garcia, Ada L. (2015) Combined effects of added beta glucan and black tea in breads on starch functionality. International Journal of Food Sciences and Nutrition, 66 (2). pp. 159-165. ISSN 1465-3478 (O), 0963-7486 (P) http://informahealthcare.com/doi/abs/10.3109/09637486.2014.971225 10.3109/09637486.2014.971225
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry M. Jalil, Abbe Maleyki Edwards, Christine A. Combet, Emilie Ibrahim, Muhammad Garcia, Ada L. Combined effects of added beta glucan and black tea in breads on starch functionality
description	Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread.This study developed breads (white bread, WF; black tea, BT; beta glucan, bG; beta glucan plus black tea, bGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined their starch characteristics. There was no significant difference in starch hydrolysis between BT and WF but bGBT reduced early (10 min) starch hydrolysis compared with bG. The starch granules in bG and bGBT were elliptical and closely packed together. These results suggest that the addition of beta glucan and black tea to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis.
format	Article
author	M. Jalil, Abbe Maleyki Edwards, Christine A. Combet, Emilie Ibrahim, Muhammad Garcia, Ada L.
author_facet	M. Jalil, Abbe Maleyki Edwards, Christine A. Combet, Emilie Ibrahim, Muhammad Garcia, Ada L.
author_sort	M. Jalil, Abbe Maleyki
title	Combined effects of added beta glucan and black tea in breads on starch functionality
title_short	Combined effects of added beta glucan and black tea in breads on starch functionality
title_full	Combined effects of added beta glucan and black tea in breads on starch functionality
title_fullStr	Combined effects of added beta glucan and black tea in breads on starch functionality
title_full_unstemmed	Combined effects of added beta glucan and black tea in breads on starch functionality
title_sort	combined effects of added beta glucan and black tea in breads on starch functionality
publisher	Taylor & Francis Group
publishDate	2015
url	http://irep.iium.edu.my/44181/ http://irep.iium.edu.my/44181/ http://irep.iium.edu.my/44181/ http://irep.iium.edu.my/44181/1/Combined_effects_of_added_beta_glucan_and_black_tea_in_breads_on.pdf
first_indexed	2023-09-18T21:02:50Z
last_indexed	2023-09-18T21:02:50Z
_version_	1777410738160140288

Combined effects of added beta glucan and black tea in breads on starch functionality

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