Development of wheat bread added with insoluble dietary fiber from ginseng residue and effects on physiochemical properties, in vitro adsorption capacities and starch digestibility

In general, fresh ginseng is largely produced globally by four countries (South Korea, China, Canada, and the USA) accounting for 99% of total world ginseng root production (79,769 tons). This study was aimed at preparation of wheat bread supplemented with ginseng insoluble dietary fiber (GSI) and effects of GSI supplementation on physicochemical properties, bioactive compounds, antioxidant activities, absorption capacities, starch digestibility and sensory attributes were evaluated. Overall, GSI addition up to 4% significantly (p