Green tea catechins reduced the glycaemic potential of bread

an in vitro digestibility study

Royston Goh, Jing Gao, Victoria K Ananingsih, Dinesh Viren Ranawana, Christiani Jeyakumar Henry, Weibiao Zhou

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average retention levels of catechins in the baked and steamed bread were 75.3-89.5% and 81.4-99.3%, respectively. Bread fortified with 2% GTE showed a significantly lower level of glucose release during the first 90 min of pancreatic digestion as well as a lower content of rapidly digested starch (RDS) content. A significantly negative correlation was found between the catechin retention level and the RDS content of bread. The potential of transforming bread into a low GI food using GTE fortification was proven to be promising.

Original languageEnglish
Pages (from-to)203-210
Number of pages8
JournalFood Chemistry
Volume180
Early online date16 Feb 2015
DOIs
Publication statusPublished - 1 Aug 2015

Fingerprint

Catechin
Bread
in vitro digestibility
green tea
Tea
flavanols
breads
extracts
Starch
Digestion
digestion
Bakeries
starch
Glycemic Index
Food
glycemic index
enzyme inhibitors
Enzyme Inhibitors
catechin
Carbohydrates

Keywords

  • green tea catechins
  • bread
  • in vitro digestibility
  • glycaemic potential

Cite this

Green tea catechins reduced the glycaemic potential of bread : an in vitro digestibility study. / Goh, Royston; Gao, Jing; Ananingsih, Victoria K; Ranawana, Dinesh Viren; Henry, Christiani Jeyakumar; Zhou, Weibiao.

In: Food Chemistry, Vol. 180, 01.08.2015, p. 203-210.

Research output: Contribution to journalArticle

Goh, Royston ; Gao, Jing ; Ananingsih, Victoria K ; Ranawana, Dinesh Viren ; Henry, Christiani Jeyakumar ; Zhou, Weibiao. / Green tea catechins reduced the glycaemic potential of bread : an in vitro digestibility study. In: Food Chemistry. 2015 ; Vol. 180. pp. 203-210.
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