In:
PLOS ONE, Public Library of Science (PLoS), Vol. 18, No. 8 ( 2023-8-10), p. e0288911-
Abstract:
In this study, the influences of mulberry leaf extract (MLE) addition on the physicochemical properties including the specific volume, texture and sensory features of white bread (WB) were evaluated by the sensory analysis technology. A double-blind, randomised, repeat-measure design was used to study the impact of MLE addition on the postprandial blood glucose response as well as the satiety index of WB. Results showed that the addition of MLE showed no significant effects on the physicochemical properties of WB except for the slight changes of color and bitterness. The addition of MLE significantly reduced the total blood glucose rise after ingestion of WB over 120 minutes, and reduced the GI value of WB in a dose-effect relationship. When the concentration of MLE reached 1.5 g per 100 g available carbohydrate, the GI value of WB could be reduced from 77 to 43. This study provides important information in terms of the appropriateness of MLE when added to more complex real food, the dose-dependent relationship could supply a reference for the application of MLE.
Type of Medium:
Online Resource
ISSN:
1932-6203
DOI:
10.1371/journal.pone.0288911
DOI:
10.1371/journal.pone.0288911.g001
DOI:
10.1371/journal.pone.0288911.g002
DOI:
10.1371/journal.pone.0288911.g003
DOI:
10.1371/journal.pone.0288911.g004
DOI:
10.1371/journal.pone.0288911.g005
DOI:
10.1371/journal.pone.0288911.g006
DOI:
10.1371/journal.pone.0288911.g007
DOI:
10.1371/journal.pone.0288911.g008
DOI:
10.1371/journal.pone.0288911.g009
DOI:
10.1371/journal.pone.0288911.g010
DOI:
10.1371/journal.pone.0288911.g011
DOI:
10.1371/journal.pone.0288911.t001
DOI:
10.1371/journal.pone.0288911.t002
DOI:
10.1371/journal.pone.0288911.t003
DOI:
10.1371/journal.pone.0288911.t004
DOI:
10.1371/journal.pone.0288911.t005
DOI:
10.1371/journal.pone.0288911.s001
DOI:
10.1371/journal.pone.0288911.s002
DOI:
10.1371/journal.pone.0288911.s003
DOI:
10.1371/journal.pone.0288911.s004
Language:
English
Publisher:
Public Library of Science (PLoS)
Publication Date:
2023
detail.hit.zdb_id:
2267670-3
Permalink