TY - JOUR
T1 - In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven
AU - García-Zaragoza, Francisco J.
AU - Sánchez-Pardo, María E.
AU - Ortiz-Moreno, Alicia
AU - Bello-Pérez, Luis A.
N1 - Funding Information:
Declaration of interest: The present work was developed within the SIP 20070660 project, financed by the Secretaría de Investigación y Postgrado of the Instituto Politécnico Nacional (IPN) Mexico. The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.
PY - 2010/11
Y1 - 2010/11
N2 - Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.
AB - Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.
KW - Glycemic index
KW - Hydrolysis index
KW - In vitro digestibility
KW - Microwaves
KW - Two-cycle microwave toaster
UR - http://www.scopus.com/inward/record.url?scp=77958047251&partnerID=8YFLogxK
U2 - 10.3109/09637481003716395
DO - 10.3109/09637481003716395
M3 - Artículo
C2 - 20367217
SN - 0963-7486
VL - 61
SP - 680
EP - 689
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
IS - 7
ER -