Determination of Nutritionally Important Starch Fractions of Some Turkish Breads

Abstract

In this study, by using an in vitro nıethod that measures the rate and extent o f starch digestion, nutritionally important starch fractions (rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) ) and total starch (TS) content of the rye bread, wheat bran bread and corn flour bread were determined. Alsofree glucose (FG) and nıoisture analysis w er e done. At the same time rapidly available glucose (RAG) and starch digestibility rate index (SDRI) were calculated as nutritional parameters of starch digestion.RDS content of the breads containing rye flour, wheat bran and corn floıır were found to be greater than SDS content and RS content of the breads were found as 2.69%, 6.56% and 2.20%, respectively. The bread containing wheat bran was found to have significant amount of RS (6.56%; on dry matter basis) when compared to the other breads (p< 0.05). There was a ııegat'ıve correlation bet\veen the RS content and SDRI valııe of the breads (r= -0.95, p< 0.05).