Comparison of glycemic responses to frozen and non-frozen wheat rolls in human volunteers - a short report

• Autorzy: Borczak B. , Pisulewski P.M. , Sikora M. , Krawontka J.
• Języki publikacji: EN

Abstrakty

EN

Glycemic responses to frozen and non-frozen wheat rolls were studied in humans. The subjects were served each four test wheat rolls (fully baked‑non frozen – FBNF; fully baked and frozen – FBF; partly baked and frozen – PBF; and unfermented frozen dough, before proofing and baking – UFD). Blood glucose concentrations were measured at 0 min as well as at 15, 30, 45, 60, 90 and 120 min after the start of the meal. Generally, the frozen storage treatment resulted in lower GI values. In one case the difference reached statistical significance (p<0.05). Namely, compared to FBNF rolls (GI=83.03±5), the PBF rolls gave significantly (p<0.05) lower values of GI (GI=60.66±6). We suggest that gelatinized starch formed in frozen rolls retrograded during the cooling process into resistant starch (RS), thus resulting in lower GI values of frozen storage rolls.

Słowa kluczowe

EN

non-frozen wheat roll; blood glucose curve; diabetes type 2; type 2 diabetes zob.diabetes type 2; human disease; wheat roll; dietary knowledge; human volunteer; frozen wheat roll; measurement; blood glucose concentration; glycemic response; frozen storage; glycemic index

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 3
• Opis fizyczny: p.373-376,fig.,ref.

Twórcy

autor

Borczak B.

• Agricultural University of Krakow, Balicka 122, 30-145 Krakow, Poland

autor

Pisulewski P.M.

autor

Sikora M.

autor

Krawontka J.

Bibliografia

• 1. AOAC, Official Methods of Analysis of Association of Official Analytical Chemists (16th ed.). VA: AOAC, 1995.
• 2. Bárcenas M.E., Haros M., Benedito C., Rosell C.M., Effect of freezing and frozen storage on the staling of part-baked bread. Food Res. Int., 2003, 36, 863–869.
• 3. Bell S.J. Low – glycemic load diets: Impact on obesity and chronic diseases. Crit. Rev. Food Sci. Nutr., 2003, 43, 357–377.
• 4. Brouns F., Björck I., Frayn K.N., Gibbs A.L., Lang V., Slama G., Wolever T.M.S., Glycaemic index methodology. Nutr. Res. Rev., 2005, 18, 145–171.
• 5. Burton P., Lightowler H.J., The impact of freezing and toasting on the glycaemic response of white bread. Eur. J. Clin. Nutr., 2008, 62, 594–599.
• 6. Carreira M.C., Lajolo F.M., Wenzel de Menezes E., Glycemic index: Effect of food storage under low temperature. Braz. Arch. Biol. Technol., 2004, 47, 569–574.
• 7. Chlup R., Bartek J., Řezničková M., Zapletalová J., Doubravová B., Chlupová L., Sečkař P., Dvořáčková S., Šimánek V., Determination of The glycemic index of selected foods (white bread and cereal bars) in healthy persons. Biomed. Pap., 2004, 148, 1, 17–25.
• 8. El Nehir S., Determination of glycemic index for some breads. Food Chem., 1998, 67, 67–69.
• 9. FAO/WHO. Carbohydrates in Human Nutrition. Report of a Joint FAO/WHO Expert Consultation. FAO Food and Nutrition Paper 66 Rome, 1998.
• 10. Hallfrisch J., Behall K.M., Mechanisms of the effects of grains on insulin and glucose responses. J. Am. Coll. Nutr., 2000, 19, 320S-325S.
• 11. Haralampu S.G., Resistant starch – a review of the physical properties and biological impact of RS3. Carb. Polym., 2000, 41, 285–292.
• 12. Hoebler C., Karinthi A., Chiron H., Champ M., Barry J.-L., Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. Eur. J. Clin. Nutr., 1999, 53, 360–366.
• 13. Holm J., Björck I., Bioavailability of starch in various wheat‑based bread products: evaluation of metabolic responses in healthy subjects and rate and extent of in vitro starch digestion. Am. J. Clin. Nutr., 1992, 55, 420–429.
• 14. Jenkins D.J.A., Vuksan V., Kendall C.W.C., Würsch P., Jeffcoat R., Waring S., Mehling Ch.C., Vidgen E., Augustin L.S.A., Wong E., Physiological effects of resistant starches on fecal bulk, short chain fatty acids, blood lipids and glycemic index. J. Am. Coll. Nutr., 1998, 17, 609–616.
• 15. León A., Durán E., Benedito de Barber C., A new approach to study starch changes occurring in the dough-baking process and during bread storage. Lebensm. Unters. Forsch. A.,1997, 204, 316–320.
• 16. Liljeberg H.G.M., Åkerberg A.K.E., Björck I.M.E., Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects. Am. J. Clin. Nutr., 1999, 69, 647–655.
• 17. Maki K.C., Rains T.M., Kaden V.N., Raneri K.R., Davidson M.H., Effects of a reduced glycemic load diet on body weight, body composition, and cardiovascular disease risk markers in overweight and obese adults. Am. J. Clin. Nutr., 2007, 85, 724–734.
• 18. Marques C., D’auria L., Cani P.D., Baccelli Ch., Rozenberg R., Ruibal-Mendieta N.L., Petitjean G., Delacroix D.L., Quetin‑Leclercq J., Habib-Jiwan J.L., Meurenes M., Delzenne N.M., Comparison of glycemic index of spelt and wheat bread in human volunteers. Food Chem., 2007, 100, 1265–1271.
• 19. Mennen L.I., Lafay L., Feskens E.J.M., Novak M., Lẻpinay P., Balkau B., Possible protective effect of bread and dairy products on the risk of metabolic syndrome. Nutr. Res., 2000, 20, 335–347.
• 20. Morris K.L., Zemel M.B., Glycemic index, cardiovascular disease, and obesity. Nutr. Rev.,1999, 57, 273–276.
• 21. Niba L.L., Effect of storage period and temperature on resistant starch and β-glucan content in cornbread. Food Chem., 2003, 83, 493–498.
• 22. Pi-Sunyer F.X., Glycemic index and disease. Am. J. Clin. Nutr., 2002, 76 (suppl.), 290S-298S.
• 23. Powell K.F., Holt H.A., Brand-Miller J.C., International table of glycemic index and glycemic load values: 2002. Am. J. Clin. Nutr., 2002, 76,, 5–56.
• 24. Raben A., Tagliabue A., Christensen N.J., Madsen J., Holst J.J., Astrup A., Resistant starch: the effect on postprandial glycemia, hormonal response, and satiety. Am. J. Clin. Nutr., 1994, 60, 544–51.
• 25. Roder N., Ellis P., Butterworth P.J., Starch molecular and nutritional properties: a review. Adv. Mol. Med., 2005, 1, 12 5–14.
• 26. Selomulyo V.O., Zhou W., Frozen bread dough: Effects of freezing storage and dough improvers. J. Cer. Sci., 2007, 45, 1–17.
• 27. Wolever T.M.S., The glycemic index. World Rev. Nutr. Diab., 1990, 62, 120–185.