Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour
2014
Soong, Yean Yean | Tan, Seow Peng | Leong, Lai Peng | Henry, Jeya Kumar
Muffins are a popular snack consumed in western and emerging countries. Increased glycemic load has been implicated in the aetiology of diabetes. This study examined the starch digestibility of muffins baked with rice, wheat, corn, oat and barley flour. Rapidly digested starch (RDS) was greatest in rice (445mg/g) and wheat (444mg/g) muffins, followed by oat (416mg/g), corn (402mg/g) and barley (387mg/g). Total phenolic content was found to be positively correlated with total antioxidative capacity and inversely related to the RDS of muffins. The phenolic content was highest in muffin baked with barley flour (1687μg/g), followed by corn (1454μg/g), oat (945μg/g), wheat (705μg/g), and rice (675μg/g) flour. Browning was shown not to correlate with free radical scavenging capacity and digestibility of muffins. The presence of high phenolic content and low RDS makes barley muffin an ideal snack to modulate glycemic response.
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