A Comprehensive Review Resistant Starch?Containing Bread as a Functional Food: Its Effect on Appetite, Glycaemic Index, and Glycaemic Response

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dc.authorid0000-0002-0567-9919tr
dc.contributor.authorTekin, Tuba
dc.contributor.authorFisunoğlu, Mehmet
dc.date.accessioned2024-03-08T07:38:42Z
dc.date.available2024-03-08T07:38:42Z
dc.date.issued2023tr
dc.departmentSağlık Bilimleri Fakültesitr
dc.description.abstractResistant starch (RS) passes through the small intestine undigested and is fermented in the large intestine. Due to this feature, RS functions as a prebiotic and, RS is added to various foods as a functional fiber. RS for traditional fiber has various advantages, such as increased viscosity, gel form, and volume increase. In terms of these advantages, RS, which is commercially produced, is used in the food industry for bread, breakfast cereals, cooked products, and pasta products. Bread is a food that is frequently consumed in human nutrition. Although bread is a frequent food, the fiber content of the bread is low and the glycemic index (GI) of the bread is high. For this reason, bread-RS is used to convert the bread into a healthier version. Adding RS to bread increases the bread's fiber content and decreases the GI of the bread. RS reduces not only the GI of foods but also the glycemic response of individuals after consumption. RS, which can be fermented in the colon, is converted into short-chain fatty acids (SCFAs) because of fermentation. RS affects glucose and insulin levels through the production of SCFA, which increases glucose uptake in the muscles and liver, releases intestinal hormones, and increases insulin sensitivity. The addition of RS to bread results in a product with a high fiber content and a low GI.tr
dc.identifier.doi10.1002/star.202200291en_US
dc.identifier.endpage2200291 (1-12)tr
dc.identifier.issue9-10tr
dc.identifier.scopus2-s2.0-85153768614en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpage2200291 (1-12)tr
dc.identifier.urihttps://hdl.handle.net/20.500.12418/15021
dc.identifier.volume75tr
dc.identifier.wosWOS:000976043600001en_US
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileytr
dc.relation.ispartofStarch?Stärkeen_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıtr
dc.rightsinfo:eu-repo/semantics/openAccesstr
dc.subjectResistant Starch, Bread, Glycaemic Index, Appetite, Prebiotictr
dc.titleA Comprehensive Review Resistant Starch?Containing Bread as a Functional Food: Its Effect on Appetite, Glycaemic Index, and Glycaemic Responseen_US
dc.typeArticleen_US

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