Compare nutritional values of breads made from commercial yeast, fermented pomelo juice and fermented pomelo sourdough at different incubation temperatures

Abstract

This study was aimed to determine whether fermented pomelo could be used for production of modified bread that would be more beneficial for diabetes patients. Breads made from commercial yeast (CY), fermented pomelo juice (FPJ), and fermented pomelo sourdough (FPS) with three incubation temperatures including 4oC, 25oC, and 37oC. All samples were evaluated for total sugars, reducing sugars, phenolic compounds, flavonoids and carotenoids contents. Besides, the modified bread sample was engaged in the test (8 volunteers) of blood glucose (BG) level change after 30 minutes of bread consumption to predict its glycemic index (GI). The results showed that both modified breads contained significantly lower sugars levels and higher carotenoids whereas only FPS showed larger content of phenolic compounds and flavonoids. Besides, incubation temperature had a significant effect on the sugars content whereas its impact on bioactive compounds could not be clearly concluded in this study. Moreover, the clinical trial gave out positively when the change in BG level for FPS bread (S25) was smaller, and in turn, predictably had lower GI than control breads. Therefore, modified bread can be recommended for diabetes patients’ diet and promisingly decrease the diabetes risk.