Interindividual Variability and Intra-Individual Reproducibility of Glycemic Index Values for Commercial White Bread

Sugary carbohydrate foods have long been associated with increased risk of dental caries formation, but the dental health impact of starchy carbohydrates, particularly those with a high glycemic index (GI), has not been well examined. Aim: To investigate the effect of different starchy foods varying in their GI, on acute changes in dental plaque pH. Methods: In a series of sub-studies in healthy adults, common starchy carbohydrate foods, including white bread, instant mashed potatoes, canned chickpeas, pasta, breakfast cereals, white rice, and an oral glucose solution were consumed in fixed 25 g available carbohydrate portions. The change in dental plaque pH was assessed postprandially over 1 h and capillary plasma glucose was measured at regular intervals over 2 h. Results: Higher GI starchy foods produced greater acute plaque pH decreases and larger overall postprandial glucose responses compared to lower GI starchy foods (white bread compared with canned chickpeas: −1.5 vs. −0.7 pH units, p = 0.001, and 99 ± 8 mmol/L min vs. 47 ± 7 mmol/L min, p = 0.026). Controlling for other food factors (food form and nutritional composition), lower GI versions of matched food pairs produced smaller plaque pH excursions compared to higher GI versions of the same food. Using linear regression analysis, the GI value of starchy carbohydrate foods explained 60% of the variation in maximum plaque pH nadir and 64% of the variation in overall acute dental plaque pH excursion (p < 0.01). Conclusion: The findings imply that starchy foods, in particular those with a higher GI, may play a role in increasing the risk of dental caries.

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Lowering the glycemic index of white bread using a white bean extract

Nutrition Journal ◽

10.1186/1475-2891-8-52 ◽

2009 ◽

Vol 8 (1) ◽

Cited By ~ 30

Author(s):

Jay K Udani ◽

Betsy B Singh ◽

Marilyn L Barrett ◽

Harry G Preuss

Keyword(s):

Glycemic Index ◽

White Bread ◽

White Bean

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In vitro glycemic index, physicochemical properties and sensory characteristics of white bread incorporated with resistant starch powder prepared by a novel spray-drying based method

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2020.110438 ◽

2021 ◽

Vol 294 ◽

pp. 110438

Author(s):

Pheakdey Yun ◽

Sakamon Devahastin ◽

Naphaporn Chiewchan

Keyword(s):

Physicochemical Properties ◽

Spray Drying ◽

Glycemic Index ◽

Resistant Starch ◽

Sensory Characteristics ◽

White Bread

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Glycemic Index and Load Responses of Indigenous Vegetable Sauces Among Healthy Young Female Adults

Functional Foods in Health and Disease ◽

10.31989/ffhd.v9i9.621 ◽

2019 ◽

Vol 9 (9) ◽

pp. 576 ◽

Cited By ~ 1

Author(s):

Joy Amadi ◽

Chinagorom Asinobi

Keyword(s):

Diabetes Mellitus ◽

Blood Pressure ◽

Moisture Content ◽

Glycemic Index ◽

Plasma Glucose ◽

Dietary Fibre ◽

White Bread ◽

Anthropometric Indices ◽

Test Food ◽

Postprandial Plasma Glucose

AbstractBackground: Diet-related chronic disease especially diabetes mellitus, cardiovascular disease (CVDs), obesity, hypertension and cancers is a major public health problem in Nigeria. The use of locally made foods has been advocated for in the management of diabetes mellitus in recent times.Methods: The recipe for the test food was developed and standardized. Proximate and dietary fibre analysis was carried out on the test food (okra, African spinach and lettuce sauces) and reference food (white bread). Thirty-six non-diabetic undergraduate students of Imo State University, Nigeria were selected after diabetes screening using oral glucose tolerance test (OGTT), glycated hemoglobin, anthropometric indices, blood pressure and other exclusion criteria. Subjects consumed a serving portion of vegetable sauce containing 25g of digestible carbohydrate. Postprandial plasma glucose was measured at 0, 15, 30, 45, 60, 90 and 120 minutes. The glycemic index and load was calculated per serving. Results were expressed in means, standard deviation and percentages. ANOVA was used in comparing the means while turkey test was used in separating the means using Statistical product for service solution (SPSS) version 22.0. The decision criteria was set at p<0.05.Results: Moisture content ranged from 64.10±0.57% (okra sauce) to 64.62±0.66% (lettuce sauce) did not differ significantly (p<0.05). Fat, fibre, and ash content higher in lettuce sauce 3.40± 0.24%, 1.69±0.1%2, and 4.40±0.24% respectively, carbohydrate was higher in African spinach (15.07±0.77%) while dietary fibre (3.26±0.01%), protein (15.15±0.09%) and energy (136.62±2.24 kcal) was higher in okra sauce. Sauces were not significantly different. White bread shows that moisture content was 17.62, fat 1.53%, protein 14.86%, ash 6.90%, carbohydrate 58.88%, energy 308.66kcal and dietary fibre 0.33.The anthropometric indices show that BMI of the subjects ranged from 23.12kg/m2 in African spinach sauce subjectsto 23.53kg/m2 (okra sauce subjects). WHR was highest in lettuce sauce subjects (0.84). All the subjects that participated were all females. HbA1C was higher in okra sauce (5.23%) group subjects. Systolic blood pressure was 119.08mmHg (African Spinach sauce subjects) while diastolic blood pressure was highest in lettuce sauce subjects (85.68mmHg). Pulse rate (85.17) was highest in okra sauce subject. The IUAC for the white bread was significantly (p<0.05) higher in all the subjects compared to the vegetable sauces with a high glycemic index and load of 93.25 and 54.91 respectively. African spinach sauce had a lower postprandial plasma glucose peak of 88.00mg/dl at 60 minutes compared to okra and lettuce sauces. All the vegetable sauces had a low glycemic index of 17.02 (okra sauce), 14.05 (African spinach) and 36.76 (lettuce) and low glycemic load was 0.75, 0.38 and 3.80 for okra, African spinach and lettuce sauces respectively.Conclusion: All the vegetable sauces studied should be used while planning meal for the diabetic patients.Keywords: vegetable sauces, glycemic response, healthy adults

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Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Brazilian Journal of Pharmaceutical Sciences ◽

10.1590/s1984-82502011000100023 ◽

2011 ◽

Vol 47 (1) ◽

pp. 185-191 ◽

Cited By ~ 15

Author(s):

Jacira Antonia Brasil ◽

Karina Correia da Silveira ◽

Silvana Magalhães Salgado ◽

Alda Verônica Souza Livera ◽

Zelyta Pinheiro de Faro ◽

...

Keyword(s):

Glycemic Index ◽

Specific Volume ◽

Sensory Quality ◽

Volume Density ◽

Physical Parameters ◽

White Bread ◽

Qualitative Descriptive ◽

Sensory Analyses ◽

Sensory Parameters ◽

Mass Volume

The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10% inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85% reduction in fat content for bread with 6% inulin and 86% for bread containing 10% inulin. Glycemic index in bread containing 10% inulin was lower than bread with 6% inulin and equal to inulin-free bread. A level of 6% inulin added to bread was regarded to yield good sensory quality.

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INDEKS GLIKEMIK COOKIES SORGUM (SORGHUM BICOLOR) DENGAN PENAMBAHAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) PRATANAK

JURNAL RISET GIZI ◽

10.31983/jrg.v8i2.6341 ◽

2020 ◽

Vol 8 (2) ◽

pp. 129-134

Author(s):

Tri Kusuma Agung Puruhita

Keyword(s):

Glycemic Index ◽

Resistant Starch ◽

Area Under Curve ◽

Block Design ◽

Snack Food ◽

White Bread ◽

High Blood Glucose ◽

Bean Flour ◽

Red Bean ◽

Low Glycemic Index

Background: The prevalence of diabetes is increasing, one of the pillars of intervention is the provision of high-fiber or complex carbohydrates food. Sorghum as local food has the potential to manufacture as cookies diabetes because it contains fiber and low glycemic index. Foods with a low glycemic index help to prevent against high blood glucose fluctuation. Levels of resistant starch can be improved with the addition of parboiled red beans fluor. Parboiled process aims to improve the digestibility and resistant starch level of red beans. Objective: Determine parboiled red beans fluor % addition which still preferred by consumer panelists, and then determine the glycemic index of cookies sorghum with the addition of selected parboiled red beans fluor. Methods: Experimental study, the first stage was organoleptic test with randomized block design. 6 treatments of parboiled red bean flour and three replications. The addition consists of 0, 10, 20, 30, 40, and 50%. The second stage was the determination of the glycemic index. The subject had to fasting for 10 hours, consumed white bread, and then measured the glycemic response at 0, 30, 60, 90, 120 minute. Four days later the same step repeated with cookies sorghum as food had to consumed. Glycemic index values determined by comparing the inceremental area under curve of cookies sorghum with the incremental area under curve of white bread. Results: The addition of parboiled red bean flour preference is 30%. Cookies sorgum glycemic index was 48.5Conclusion: Cookies sorghum can be used as a snack food for healthy people because it has a low glycemic index

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Effect of Oak Flour on Glycemic Index and Satiety Index of White Bread

Iranian Red Crescent Medical Journal ◽

10.5812/ircmj.95552 ◽

2020 ◽

Vol 22 (1) ◽

Cited By ~ 2

Author(s):

Farideh Shishehbor ◽

Zahra Salimi ◽

Masood Veissi ◽

Amal Saki Malehi ◽

Mahdi Shiri-Nasab ◽

...

Keyword(s):

Glycemic Index ◽

White Bread

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The effects of prebiotic bread containing oat ß-glucan and resistant starch on the glycemic index and glycemic load in healthy individuals

Nutrition & Food Science ◽

10.1108/nfs-10-2018-0292 ◽

2019 ◽

Vol 49 (6) ◽

pp. 1029-1038 ◽

Cited By ~ 2

Author(s):

Zahra Mohebbi ◽

Maryam Azizi-Lalabadi ◽

Sayyed Javad Hosseini ◽

Sajjad Abdi Nowrouzani ◽

Mohammad Alizadeh ◽

...

Keyword(s):

Glycemic Index ◽

Resistant Starch ◽

Metabolic Diseases ◽

Glycemic Load ◽

Food Choices ◽

White Bread ◽

Content Type ◽

Obesity And Diabetes ◽

Health Promoting ◽

Main Food Source

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.

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