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. 2023 Sep 6;12(18):3333. doi: 10.3390/foods12183333

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© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Comparison of in vitro digestion of various starches in different fermented steamed breads. The in vitro starch digestibility was analyzed using Chi et al.’s 2018 [31] technique. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) of steamed bread produced by yeast starter (Saccharomyces cerevisiae), LP-GM4-yeast starter (Lactiplantibacillus plantarum and yeast) and control group (blank) were measured. Values are presented as means ± SD (standard deviation). Results showed that compared to yeast alone (Saccharomyces cerevisiae) the proportion of RS of the LP-GM4-yeast group was significantly increased (>2 times). Different letters indicate significant differences.