Dietary fiber content and starch digestibility in cassava bread
Chonchol, N. and Tovar, J. LU
(1988)
In Nutrition Reports International
38(2).
p.437-443
- Abstract
Insoluble and soluble dietary fiber was evaluated according to the procedure of Asp et al., in cassava bread samples from different regions of Venezuela. The values for insoluble fiber were between 4.92 and 5.67% while soluble fiber ranged between 3.40 and 3.78% (dry basis). The starch content of cassava bread samples varied between 86.5 and 88.7% (dry basis). Cassava bread starch showed an elevated susceptibility to hydrolysis by pancreatic α-amylase in vitro, similar to that of thermically treated wheat starch. Nonetheless, the digestibility index (D.I.) of cassava bread starch, estimated according to the digestion/dialysis model, was relatively low (73%). 0.When cassava bread was mixed with white wheat bread, the resulting starch... (More)
Insoluble and soluble dietary fiber was evaluated according to the procedure of Asp et al., in cassava bread samples from different regions of Venezuela. The values for insoluble fiber were between 4.92 and 5.67% while soluble fiber ranged between 3.40 and 3.78% (dry basis). The starch content of cassava bread samples varied between 86.5 and 88.7% (dry basis). Cassava bread starch showed an elevated susceptibility to hydrolysis by pancreatic α-amylase in vitro, similar to that of thermically treated wheat starch. Nonetheless, the digestibility index (D.I.) of cassava bread starch, estimated according to the digestion/dialysis model, was relatively low (73%). 0.When cassava bread was mixed with white wheat bread, the resulting starch D.I. was lower than the one observed for white bread. This phenomenon could be due to an increase in the viscosity of the medium, the migth explain the low D.I. of cassava bread.
(Less)
- author
- Chonchol, N.
and Tovar, J.
LU
- publishing date
- 1988-01-01
- type
- Contribution to journal
- publication status
- published
- in
- Nutrition Reports International
- volume
- 38
- issue
- 2
- pages
- 7 pages
- publisher
- Geron-X, Inc.
- external identifiers
-
- scopus:0023805649
- ISSN
- 0029-6635
- language
- English
- LU publication?
- no
- id
- 60dd1a17-5736-4828-af7a-c705e5695653
- date added to LUP
- 2018-10-05 16:45:13
- date last changed
- 2024-01-15 02:55:20
@article{60dd1a17-5736-4828-af7a-c705e5695653,
abstract = {{<p>Insoluble and soluble dietary fiber was evaluated according to the procedure of Asp et al., in cassava bread samples from different regions of Venezuela. The values for insoluble fiber were between 4.92 and 5.67% while soluble fiber ranged between 3.40 and 3.78% (dry basis). The starch content of cassava bread samples varied between 86.5 and 88.7% (dry basis). Cassava bread starch showed an elevated susceptibility to hydrolysis by pancreatic α-amylase in vitro, similar to that of thermically treated wheat starch. Nonetheless, the digestibility index (D.I.) of cassava bread starch, estimated according to the digestion/dialysis model, was relatively low (73%). 0.When cassava bread was mixed with white wheat bread, the resulting starch D.I. was lower than the one observed for white bread. This phenomenon could be due to an increase in the viscosity of the medium, the migth explain the low D.I. of cassava bread.</p>}},
author = {{Chonchol, N. and Tovar, J.}},
issn = {{0029-6635}},
language = {{eng}},
month = {{01}},
number = {{2}},
pages = {{437--443}},
publisher = {{Geron-X, Inc.}},
series = {{Nutrition Reports International}},
title = {{Dietary fiber content and starch digestibility in cassava bread}},
volume = {{38}},
year = {{1988}},
}