Table 4.
In vitro starch digestibility and changes in PA, GABA, TSPC and AA at different phases of digestion for BrWF (100% WF) and BrKC with optimal formulation (5% SKF, 23.1% SCF, and 71.9% WF).
| Digestion Phase/Time | Parameters | BrWF | BrKC |
|---|---|---|---|
| None/0 min | PA (g/100 g) | 0.20 ± 0.01 a | 0.25 ± 0.01 a,* |
| GABA (mg/100 g) | 11.26 ± 0.40 a | 18.21 ± 0.60 a,* | |
| TSPC (mg GAE/100 g) | 46.80 ± 3.47 a | 237.46 ± 1.58 a,* | |
| ORAC (μmol TE/g) | 18.45 ± 1.82 a | 66.06± 3.21 a,* | |
| Gastric/120 min | PA (g/100 g) | 0.26 ± 0.02 a | 0.23 ± 0.02 a |
| GABA (mg/100 g) | 9.67 ± 0.90 a | 17.00 ± 0.24 a,* | |
| TSPC (mg GAE/100 g) | 202.44 ± 16.13 b | 362.96 ± 4.47 b,* | |
| ORAC (μmol TE/g) | 38.40 ± 1.84 b | 93.74 ± 6.17 b,* | |
| Intestinal/120 min | PA (g/100 g) | 0.26 ± 0.01 a | 0.26 ± 0.03 a |
| GABA (mg/100 g) | 11.7 ± 1.28 a | 18.5 ± 1.02 a,* | |
| TSPC (mg GAE/100 g) | 263.11 ± 4.21 c | 357.18 ± 4.38 b | |
| ORAC (μmol TE/g) | 45.33 ± 5.42 c | 109.11 ± 8.71 c,* | |
| In vitro starch digestibility | Starch (g /100 g) | 55.89 ± 0.27 | 45.52 ± 0.96 * |
| HI | 96.7 ± 1.54 | 79.14 ± 1.06 * | |
| AUC | 31,642.5 ± 999.3 | 25,042.2 ± 336.7 * | |
| GI | 92.81 ± 0.85 | 83.16 ± 0.58 * |
Data are means ± standard deviation of three replicates. * Denote statistical differences between mean values of control and BrKC data sets (Dunnet’s test, p ≤ 0.05). Different letters show statistical differences among mean values at different phases of digestion (ANOVA, Bonferroni post-hoc test, p ≤ 0.05). Abbreviations: AUC, area under the curve; BrKC, bread formulated with sprouted kiwicha, sprouted cañihua and wheat flours; GABA, γ-aminobutyric acid; GAE, gallic acid equivalents; GI, glycemic index; HI, hydrolysis index; ORAC, oxygen radical absorbance capacity; PA, phytic acid; SCF, sprouted cañihua flour; SKF, sprouted kiwicha flour; SQF, sprouted quinoa flour; TSPC, total soluble phenolic compounds; TE, Trolox equivalents; WF, refined wheat flour.