Glycemic profile and prebiotic potential “in vitro” of bread with Yacon (Smallanthus sonchifolius) flour

Priscilla  Moura Rolim; Silvana  Magalhães Salgado; Vivianne  Montarroyos Padilha; Alda Verônica  Souza Livera; Samara  Alvachian Cardoso Andrade; Nonete  Barbosa Guerra

Glycemic profile and prebiotic potential “in vitro” of bread with Yacon (Smallanthus sonchifolius) flour

Autores

Priscilla Moura Rolim

Silvana Magalhães Salgado

Vivianne Montarroyos Padilha

Alda Verônica Souza Livera

Samara Alvachian Cardoso Andrade

Nonete Barbosa Guerra

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation.