Quality characteristics and hypoglycaemic effects of rice bread containing Helianthus tuberosus powder

• Published in: IOP conference series. Earth and environmental science Vol. 411; no. 1; pp. 12050 - 12057
• Main Authors: Park, Kang-Hyun, Wahyono, A, Duong, N T T, Kang, W W
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.01.2020
• Subjects: Blood; Blood glucose; Bread; Diabetes mellitus; Evaluation; Flavor; Flavors; Glucose; Helianthus tuberosus; Insulin; Moisture content; Physiological effects; Powder; Rice; Sensory evaluation; Specific volume; Water content
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/411/1/012050

This study aimed to investigate the quality characteristics of rice bread containing Helianthus tuberosus powder that shows excellent physiological functions, and the effect of its intake on blood glucose. Five samples were tested, H. tuberosus powder 5% (HRB1), 10% (HRB2), 15% (HRB3), 20% (HRB4) and control. HRB2 had the highest specific volume. The moisture content of rice bread tended to increase as the concentration of H. tuberosus powder increased. The L value and crumb colour value tended to decrease significantly with an increasing amount of H. tuberosus powder, whereas the b value was increased significantly. Hardness was the lowest in HRB2 and HRB3. In sensory evaluation, there was no significant difference in the appearance among the four groups. HRB1 had the highest values for flavour, texture, and overall evaluation. Taste showed no significant difference until HRB1. Rice bread samples with 15% HRB were selected to measure the hypoglycaemic effect of H. tuberosus compared to that of control rice bread (RB) and wheat bread (WB). The results showed significantly different blood glucose levels (p < 0.05) among treatments. Calculation of the glycaemic index (GI) showed HRB to have the lowest GI. As a result, rice bread containing H. tuberosus powder is expected to increase insulin sensitivity in diabetes.