Please use this identifier to cite or link to this item: https://doi.org/10.3390/foods7070102
Title: Influence of clitoria ternatea flower extract on the in vitro enzymatic digestibility of starch and its application in bread
Authors: Chusak, C.
Henry, C.J. 
Chantarasinlapin, P.
Techasukthavorn, V.
Adisakwattana, S.
Keywords: Clitoria ternatea L. flower extract
Hydrolysis index
In vitro starch digestibility
Predicted glycemic index
Issue Date: 2018
Publisher: MDPI Multidisciplinary Digital Publishing Institute
Citation: Chusak, C., Henry, C.J., Chantarasinlapin, P., Techasukthavorn, V., Adisakwattana, S. (2018). Influence of clitoria ternatea flower extract on the in vitro enzymatic digestibility of starch and its application in bread. Foods 7 (7) : 102. ScholarBank@NUS Repository. https://doi.org/10.3390/foods7070102
Rights: Attribution 4.0 International
Abstract: This study aimed to assess the effect of the Clitoria ternatea L. flower extract (CTE), on the inhibition of pancreatic ?-amylase, in vitro starch hydrolysis, and predicted the glycemic index of different type of flours including potato, cassava, rice, corn, wheat, and glutinous rice flour. The application in a bakery product prepared from flour and CTE was also determined. The results demonstrated that the 1% and 2% (w/v) CTE inhibited the pancreatic ?-amylase activity by using all flours as a substrate. Moreover, 0.5%, 1%, and 2% (w/v) CTE showed a significant reduction in the glucose release, hydrolysis index (HI), and predicted glycemic index (pGI) of flour. In glutinous rice flour, 1% and 2% (w/v) CTE had a significantly lower level of rapidly digestible starch (RDS) and slowly digestible starch (SDS) with a concomitant higher level of undigested starch. The statistical analysis demonstrated strong positive significant correlations between the percentage of CTE and the undigested starch of wheat and cassava. The addition of 5%, 10%, and 20% (w/w) CTE significantly reduced the rate of starch digestion of the wheat bread. The pGI of bread incorporated with 5% CTE (w/w) was significantly lower than that of the control bread. Our findings suggest that CTE could reduce the starch digestibility, the HI, and pGI of flour through the inhibition of carbohydrate digestive enzymes. Taken together, CTE may be a potent ingredient for the reduced glycemic index of flours. © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Source Title: Foods
URI: https://scholarbank.nus.edu.sg/handle/10635/212390
ISSN: 23048158
DOI: 10.3390/foods7070102
Rights: Attribution 4.0 International
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