Figure 6.

Changes in glycemic index during in vitro digestion of different fermented steamed bread. The glycemic index (glucose content) of the steamed bread fermented with yeast starter and the mixture of yeast and bacteria (LP-GM4-yeast starter) after 0.5, 1.5, 2, 2.5, 2.7, 3, 3.5 and 4 h was determined. Blank represents the control group. Values are presented as means ± SD (standard deviation). Results indicated that yeast steamed bread had the highest glucose content compared to the yeast and blank groups.