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Publication date: 11 November 2019

Zahra Mohebbi, Maryam Azizi-Lalabadi, Sayyed Javad Hosseini, Sajjad Abdi Nowrouzani, Mohammad Alizadeh and Aziz Homayouni

The enrichment of bread with non-digestible prebiotic ingredients may exert health-promoting effects and provide healthier food choices for those suffering from metabolic…

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Abstract

Purpose

The enrichment of bread with non-digestible prebiotic ingredients may exert health-promoting effects and provide healthier food choices for those suffering from metabolic diseases, including obesity and diabetes. The purpose of this study was to investigate the effects of ß-glucan and resistant starch incorporation on the glycemic index (GI) and glycemic load (GL) of white bread.

Design/methodology/approach

Seven different formulations of prebiotic bread were produced using different proportions of ß-glucan (0.8, 1 and 1.2 per cent), resistant starch (5.5, 8 and 10.5 per cent) and the combination of resistant starch and ß-glucan in a ratio of 4:0.5.

Findings

The GI and GL of the prebiotic bread prepared with 1 per cent ß-glucan (w/w) were 55.7 and 7.8, respectively, whereas those of the prebiotic bread prepared with 8 per cent resistant starch (w/w) were 64.8 and 8.42, respectively, with both breads having significantly lower GI and GL values than the control (P < 0.05). It was concluded that the incorporation of 1 per cent ß-glucan may be beneficial in producing prebiotic bread with both low GI and low GL.

Originality/value

Although white bread is a main food source in human diet, its high GI and GL make it an unhealthy food choice. The incorporation of ingredients with prebiotic effects, such as ß-glucan and resistant starch, can improve the nutritional value of this product by lowering its GI and GL.

Details

Nutrition & Food Science, vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 20 November 2017

Reza Salehzadeh, Javad Khazaei Pool, Reihaneh Alsadat Tabaeeian, Mojtaba Amani and Marjan Mortazavi

The purpose of this paper is to investigate the effects of internal marketing and market orientation on organizational performance based on the balanced scorecard (BSC).

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Abstract

Purpose

The purpose of this paper is to investigate the effects of internal marketing and market orientation on organizational performance based on the balanced scorecard (BSC).

Design/methodology/approach

A cross-sectional research design, drawing upon a questionnaire survey, was used to collect data from a sample of restaurants. Structural equation modeling was performed to test the relationship among the research variables using findings from the 164 participants.

Findings

The results revealed that internal marketing positively influenced market orientation and performance. In addition, market orientation was a direct antecedent of performance.

Originality/value

The findings provide important academic, practical and political implications for restaurant industry.

Details

Measuring Business Excellence, vol. 21 no. 4
Type: Research Article
ISSN: 1368-3047

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