Effects of bran size and carob seed flour of optimized bread formulas on glycemic responses in humans: A randomized clinical trial. (July 2018)

• Record Type: Journal Article
• Authors: Papakonstantinou, Emilia; Chaloulos, Panagiotis; Papalexi, Aikaterini; Mandala, Ioanna
• Is Part Of: Journal of functional foods. Volume 46(2018)
• Page Start: 345
• Page End: 355
• Publication Date: 2018-07
• Subjects: Bread -- Bran particle size -- Carob seed flour -- Glycemic index -- Glycemic response; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2018.04.045
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Bread formulation using optimized formulas produced different bran particle size. Bran larger vs lower particle size produced lower glycemic index (GI) breads. Small substitution by carob seed flour produced lower glycemic load (GL) bread. Larger bran particle size and carob seed flour produced lower glucose excursions. Abstract: 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.