Abstract
The study evaluated the influence of resistant starch (RS) in bread formulation to postprandial glycemic response in healthy subjects and glycemic index (GI) of bread. Ten healthy subjects (five male and five female) aged between 20-30 years old were recruited. Type 3 resistant starch was used to substitute 10, 30 and 60% of white wheat flour in bread. The study method complied with an internationally recognized methodology (the Australian Standard for GI testing and WHO/FAO recognized method) for GI testing. The results showed bread made with 60 % of RS produced the lowest postprandial blood glucose at 0.5 h and at 1 h after ingestion and had the lowest GI in comparison to standard white bread and those made with 30%, and 10% RS substitutions. The 60 % and 30% RS breads had a 28.7% and 28.1% reduction in GI compared to the standard white bread. The glycemic indices were 51, 68 and 70 for 60%, 30% and 10% RS replaced bread respectively. We concluded that the bread with RS reduced glycemic index and elicited lower postprandial glucose response in adults. Thus, RS may have protective effects against hyperglycemia by decreasing postprandial glycemic response.
Original language | English |
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Pages (from-to) | 143-149 |
Number of pages | 7 |
Journal | Current Topics in Nutraceutical Research |
Volume | 10 |
Issue number | 3-4 |
State | Published - 08 2012 |
Externally published | Yes |
Keywords
- Bread
- Glycemic index
- Glycemic load
- Glycemic response
- Resistant starch