Development of wheat bread added with insoluble dietary fiber from ginseng residue and effects on physiochemical properties, in vitro adsorption capacities and starch digestibility. (September 2021)

• Record Type: Journal Article
• Authors: Jiang, Guihun; Feng, Xiaoyu; Wu, Zhaogen; Li, Shanji; Bai, Xuesong; Zhao, Chen; Ameer, Kashif
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 149(2021)
• Publication Date: 2021-09
• Subjects: Wheat bread -- GSI -- Physicochemical properties -- Bioactive compounds -- In vitro adsorption capacities and digestibility; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111855
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In general, fresh ginseng is largely produced globally by four countries (South Korea, China, Canada, and the USA) accounting for 99% of total world ginseng root production (79, 769 tons). This study was aimed at preparation of wheat bread supplemented with ginseng insoluble dietary fiber (GSI) and effects of GSI supplementation on physicochemical properties, bioactive compounds, antioxidant activities, absorption capacities, starch digestibility and sensory attributes were evaluated. Overall, GSI addition up to 4% significantly ( p < 0.05) improved nutritional components, polyphenolic compounds, antioxidant activities, and sensory scores of supplemented bread samples, whereas addition levels above 4% led to development of undesirable texture and sensory properties. Concentration-dependent increases in NO2 − ion, cholesterol and bile acid adsorption capacities were evident with corresponding rises in GSI addition levels from 2 to 8%. GSI-addition showed significant concentration-dependent decreases in glucose release response during various in vitro starch digestion intervals. Based on the sensory properties, wheat bread with GSI (4%) showed excellent overall acceptability. GSI-supplemented bread up to 4% could be utilized as a convenience food and hence may serve as a resource of important nutritional bioactive compounds with improved functional properties. Highlights: Ginseng insoluble dietary fiber (GSI) added breads showed increases of hardness and chewiness. Phenolic compounds and mineral content of bread significantly increased by GSI addition. GSI-enriched bread exhibited good in vitro adsorption capacities. GSI led to a reduction in expected glycemic index of bread. In sensory evaluation, 4% addition of GSI was most acceptable for bread.