In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak (Artocarpus integer) seed flour

Chempedak (Artocarpus integer) seed flour (CSF) was substituted for wheat flour at different levels (0%, 10%, 20%, 30% w/w) in bread. Assessment on the in vitro starch hydrolysis was carried out to evaluate the hydrolysis index (HI) and estimated glycaemic index (EGI) of bread substituted with different levels of CSF. Kinetics of in vitro starch hydrolysis in all bread samples (with the exception for white bread) indicated a gradual increase with respect to time intervals. Bread of 30% CSF exhibited significantly lower (p < 0.05) in vitro starch hydrolysis, as compared with the other samples. Results showed that HI value decreased significantly (p < 0.05) as the levels of CSF substitution increased. Resistant starch (RS) content in bread samples was inversely related with HI value as CSF substitution levels increased, thus lowering the EGI value.