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Green Tea Catechins Reduced the Glycaemic Potential of Bread: An In Vitro Digestibility Study - Unika Repository

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Fig. 1. Retention levels of catechins in (A) baked bread and (B) steamed bread. Different letters indicate significant differences among four types of catechins at the same levelof fortification in the same part of the bread (p < 0.05).
Fig. 2. Retention levels of catechins in (A) baked bread sample and (B) steamed bread sample after among four types of catechins at the same level of fortification in the same part of the bread (in vitro digestion study
Fig. 3. In vitro digestion profile for (A) baked bread crust; (B) baked bread crumb; (C) steamed bread skin, and (D) steamed bread crumb
Fig. 5. Correlation between retained GTE amount and RDS content in bread. Bakedbread crumb and steamed bread skin showed strongly linear correlations
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Green Tea Catechins Reduced the Glycaemic Potential of Bread: An In Vitro Digestibility Study - Unika Repository

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