Sensory Properties and Glycemic Index of Composite Breads Based on Resistant Starch of Yams and Wheat

Résumé fourni par la source

Introduction: In many developing countries, bread consumption is continually expanding and can be used to manage nutrition and health. Therefore, yam varieties with high RS starch content deserve particular attention due to their use as functional foods. This study aimed to produce acceptable, low glycemic index breads by substituting 30% of the wheat flour with high-resistant-starch yam flour. Methods: Overall, yam flours from two varieties, TDA 95/00010 (Dioscorea alata) and Kponan (Dioscorea cayenensis-rotundata), with high resistant starch content were used to substitute 30% of wheat flour to produce composite breads. Descriptive sensory analysis, a 12- member panel composed of 7 males and 5 females, specific volume, proximate composition, energy intake, and glycemic index were evaluated from consumers. Results: The substitution of wheat flour with yam flour containing high-resistant starch (RS) up to 30% produced breads with lower specific volume than the control (100% wheat). With 30% yam flour incorporation, breads had nutritional benefits, with a low GI of TDA 95/00010 30% (GI = 49.93) and a moderate GI of Kponan 30% (GI = 64.02). Discussion: However, a maximum daily consumption of 200 g and 294 g is recommended, respectively, for the composite bread TDA 95/00010 30% and with Kponan 30%. Conclusion: Composite breads with 30% of high resistant starch yam flour and 70% of wheat flour ensure nutritional benefits and can be recommended in the prevention and management of diabetes mellitus as dietary measures.

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