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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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2015
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| Online Access: | 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 |
| _version_ | 1848782567605534720 |
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| 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 |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T16:07:31Z |
| format | Article |
| id | iium-44181 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T16:07:31Z |
| publishDate | 2015 |
| publisher | Taylor & Francis Group |
| recordtype | eprints |
| repository_type | Digital Repository |
| 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 |
| 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 |
| title | 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_short | 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 |
| topic | QD Chemistry |
| 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 |