Textural enhancement and glycemic potency reduction of sugarcane fiber-incorporated white bread with ascorbic acid and xanthan gum

<p dir="ltr">In this study, ascorbic acid (0.02 % <i>w</i>/w), xanthan (0.75 % or 1.5 % <i>w</i>/w), and their combination have been added into sugarcane fiber (SCF) incorporated (5 % or 10 % w/w) wheat flour-based white breads. The effects of different additives on the physical characteristics, and the <i>in-vitro</i> and <i>in-vivo</i> glycemic potency of breads were evaluated. Addition of xanthan alone and the combination of additives reduced hardness and increased specific volume. SEM images showed that xanthan caused larger, more uneven holes in breadcrumbs due to xanthan's high elasticity and viscosity. FTIR spectrum indicated that the combination of SCF, xanthan, and ascorbic acid resulted in higher β-turn, lower α-helix protein structures, and lower ratios of α-helix/β-sheet, indicating a more flexible gluten structure formed. <i>In-vitro</i> digestibility results suggested that all SCF-incorporated breads had a lower glycemic index (GI) value than reference. Samples with 0.02 % (<i>w</i>/w) ascorbic acid and 1.5 % (w/w) xanthan reported the lowest <i>in-vitro</i> and <i>in-vivo</i> GI values.</p>