Agricultural and Biological Sciences
3 years ago

Red pitaya-enriched bread lowers glycemic response, boosts nutrition and antioxidants.

International Journal of Food Science & Technology
The influence of the fortification of red pitaya (<i>Hylocereus polyrhizus</i>) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread
Yanyi Huang, Mengya He, Stefan Kasapis, Margaret A. Brennan, Charles S. Brennan

Paper Summary

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The researchers studied how adding red pitaya powder to oat-wheat bread affects its nutrition and digestion. They found that the bread with red pitaya powder had more polyphenols, minerals, and fiber, but less volume and stretchiness. This bread also had a lower glycemic response compared to plain wheat bread and red pitaya powder alone.