rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Development of functional bread with beta glucan and black tea and effects on appetite regulation, glucose and insulin responses in healthy volunteers
  name:
    name part: Abbe Maleyki Mhd Jalil
    role:
      role term: creator
    role:
      role term: author
  name:
    name part: University of Glasgow
  type of resource: text
  origin info:
    place:
      place term: stk
    date issued: 2016
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xiv, 243 leaves: ill.; 30 cm.
  abstract: In the UK, dietry fibre intake is below the recommended level of 30 g/day. The manipulation of behavioural change is challenging, hence finding alternative ways to improve diet is important. The development of functional foods such as bread with added functional ingredients such as B-glucan and black tea may be more feasible and acceptable than changing to a new eating pattern. B-glucan and black tea are often eaten separately, however there maybe a food-matrix interaction between starch, protein (gluten), tea (poly)phenols and B-glucan when added together in a bread. We hypothesise that B-glucan and black tea will be digested slowly and display a blunted postprandial glycaemia. Some undigested residues will reach the colon, where it will be metabolised to short chain fatty acids (SCFA). SCFA, particularly propionate, have the potential to increase satiety by stimulating G protein receptors, however the effects on food intake need to be tested. This project described: i) development of a functional bread containing black tea , BT; B-glucan, BG; B-glucan and black tea, BGBT and compare it to normal white bread (WB) (study 1); ii) determination of bread palatability, perceived satiety and subsequent energy intake following ingestion (study 2); iii) determination of postprandial glucose and insulin responses, and appetite hormones (CCK, PYY and GLP-1) among healthy volunteers (study 3 - in vivo study). In study 1, the breads were developed and tested for starch functionality, antioxidant potential and in vitro fermentability mimicking human colonic fermentation. BG and BGBT breads reduced early (10-min) in vitro starch hydrolysis and this could be due to action of B-glucan that 'protected' some of the starch granules (microscopic study) against amylolysis. Digestion with amylase increased antioxidant potential and total (poly) phenols content of BT and BGBT breads compared with WB. In vitro propionate concentration did not increase significantly when fermented with B-g…
  note: Abbe Maleyki Mhd Jalil.
  note: Thesis (Degree of Doctor of Philosophy) - University of Glasgow, 2016
  note: Includes bibliographical references (p. 218-243)
  subject:
    name:
      name part: University of Glasgow --
    topic: Dissertations
  subject:
    topic: Insulin
  subject:
    topic: Appetite
  subject:
    topic: Glucose
  subject:
    topic: Fiber in human nutrition
  subject:
    topic: beta-Glucans
  subject:
    topic: Volunteers
  subject:
    topic: Appetite Regulations
  classification: TX553.F53
  classification: WI 102 A124d 2016
  record info:
    record creation date: 170309
    record change date: 20201223090000.0
    record identifier: 0000090431