Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

Figure 3

(a) In average sensorial analyses, the data are expressed as the mean of testers (n = 115) of the different bread samples. (b) Blood glucose levels after oral administration of bread samples in rats expressed as mean ± standard deviation (n = 5): (1) green banana (GF)-wheat flour breads and (2) corn (CF)-wheat flour breads. Different lowercase letters indicate statistical difference between the different groups for the same digestion time. Different capital letters indicate statistical difference between the different digestion times for the same group. Control group is the same for all in vivo experiments. Control = bread produced with only wheat flour + baking improver concentration of 1 g/100 g of flour; corn flour 20% = bread produced with corn flour concentration of 20 g/100 g + baking improver concentration of 1 g/100 g of flour; corn flour 40% = bread produced with corn flour concentration of 40 g/100 g + baking improver concentration of 1 g/100 g of flour; green banana flour 10% = bread produced with green banana flour concentration of 10 g/100 g + baking improver concentration of 1 g/100 g of flour; and green banana flour 20% = bread produced with green banana flour concentration of 20 g/100 g + baking improver concentration of 1 g/100 g of flour.

(a)

(b)