期刊
JOURNAL OF FUNCTIONAL FOODS
卷 46, 期 -, 页码 345-355出版社
ELSEVIER
DOI: 10.1016/j.jff.2018.04.045
关键词
Bread; Bran particle size; Carob seed flour; Glycemic index; Glycemic response
We investigated the glycemic-index (GI), glycemic-load (GL) and glycemic response to four breads produced by optimized formulas in terms of texture and structure: white bread (WB), bread enriched with coarse wheat bran (CB), with fine wheat bran (FB) and FB with 10% carob-seed flour (CSFB). Ten healthy individuals (24 +/- 1 years; BMI 22 +/- 3 kg/m(2)) received isoglucidic test meals (50 g available carbohydrate) and 50 g glucose reference, in random order. GI/GL was calculated and capillary blood glucose and salivary insulin samples were collected at 0-120 min after meal consumption. CB and CSFB provided medium-GI, low-GL. WB and FB provided high-GI, medium-GL. Peak glucose value was lower for CSFB (p = 0.03). Dough water content was inversely associated with GI (p = 0.03). No differences were observed between breads for fasting glucose, fasting and post-test-meal insulin concentrations. Larger bran particle size and flour substitution by carob-seed flour attenuated the glycemic response resulting in lower GI or GL breads.
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