A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component
Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of Glycyrrhi...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Bioinorganic Chemistry and Applications |
| Online Access: | http://dx.doi.org/10.1155/2022/4669723 |
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| author | M. Prabhahar Gomathi K Prakash S Sendilvelan S Saravana Kumar M Jijina GO Edwin Geo Varuvel Haiter Lenin A |
| author_facet | M. Prabhahar Gomathi K Prakash S Sendilvelan S Saravana Kumar M Jijina GO Edwin Geo Varuvel Haiter Lenin A |
| author_sort | M. Prabhahar |
| collection | DOAJ |
| description | Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of Glycyrrhiza glabra. The functional components of the Glycyrrhiza glabra were analyzed by liquid chromatography-mass spectroscopy (LCMS). The antioxidant study revealed that the extract has high antioxidant potency. The present study also investigated the antidiabetic potency of the extract. Bread is fortified with various percentages of Glycyrrhiza glabra, such as 2, 4, and 6. The fortified bread was analyzed for various sensory and taste parameters. Biochemical assays such as the in vitro digestibility test and glycaemic index suggest that fortified bread reduces the glycaemic index. From the study, it was inferred that 6% of infused bread was found to have high potency as a functional food when compared to 2 and 4%. From the above study, it was suggested that fortified bread reduces the glycaemic index and is best suited for diabetic people and diet watchers. |
| format | Article |
| id | doaj-art-d9dd67ee51c54dbab231fe49617dc1cc |
| institution | Kabale University |
| issn | 1687-479X |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Bioinorganic Chemistry and Applications |
| spelling | doaj-art-d9dd67ee51c54dbab231fe49617dc1cc2025-02-03T05:50:39ZengWileyBioinorganic Chemistry and Applications1687-479X2022-01-01202210.1155/2022/4669723A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive ComponentM. Prabhahar0Gomathi K1Prakash S2Sendilvelan S3Saravana Kumar M4Jijina GO5Edwin Geo Varuvel6Haiter Lenin A7Department of Mechanical EngineeringDepartment of BiotechnologyDepartment of Mechanical EngineeringDepartment of Mechanical EngineeringDepartment of Mechanical EngineeringDepartment of Biomedical EngineeringDepartment of Mechanical EngineeringDepartment of Mechanical EngineeringBread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of Glycyrrhiza glabra. The functional components of the Glycyrrhiza glabra were analyzed by liquid chromatography-mass spectroscopy (LCMS). The antioxidant study revealed that the extract has high antioxidant potency. The present study also investigated the antidiabetic potency of the extract. Bread is fortified with various percentages of Glycyrrhiza glabra, such as 2, 4, and 6. The fortified bread was analyzed for various sensory and taste parameters. Biochemical assays such as the in vitro digestibility test and glycaemic index suggest that fortified bread reduces the glycaemic index. From the study, it was inferred that 6% of infused bread was found to have high potency as a functional food when compared to 2 and 4%. From the above study, it was suggested that fortified bread reduces the glycaemic index and is best suited for diabetic people and diet watchers.http://dx.doi.org/10.1155/2022/4669723 |
| spellingShingle | M. Prabhahar Gomathi K Prakash S Sendilvelan S Saravana Kumar M Jijina GO Edwin Geo Varuvel Haiter Lenin A A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component Bioinorganic Chemistry and Applications |
| title | A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component |
| title_full | A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component |
| title_fullStr | A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component |
| title_full_unstemmed | A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component |
| title_short | A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component |
| title_sort | study on glycyrrhiza glabra fortified bread predicted glycemic index and bioactive component |
| url | http://dx.doi.org/10.1155/2022/4669723 |
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