Postprandial glycemic response in different bakery formulations with adequate palatability: sex-related effects

NICLIS C; PRADO D; DÍAZ MP; SORIA EA; ALBRECHT C

NUTRITION & FOOD SCIENCE

Emerald Publishing Limited

Lugar: Londres; Año: 2021

0034-6659

Hyperglycemic diets are a critical risk factor for diabetes and other chronic diseases; therefore, food innovation is encouraged. In this sense, starchy foods with a better postprandial glycemic response (PGR) could contribute to disease prevention for consumers. This study aimed to evaluate the effect of three biscuit formulations on glycemic indicators -in general, and by sex- and their acceptability. We analyzed the nutritional composition of biscuits A, B and C (high, moderate, and low fiber content, respectively, among other differences) and the PGR, glycemic index (GI) and glycemic load (GL) after being consumed by 15 healthy adults. A sensory evaluation was also performed (n=54 subjects). An analysis of variance and generalized linear models were fitted to estimate the effect of formulations on glycemic indicators, including interactions by sex. For samples A, B and C (classic biscuit) the GI was 50, 54 and 51, respectively. The formulations did not show differences in the GI or GL. Lower values of PGR were observed in women (p=0.01) and inverse effects on glycemia in all formulations in women with respect to formulation C in men was found. Calories, fiber and monounsaturated fats showed inverse effects on the PGR, GI and GL. Sample A had the highest value of acceptability (86.1%), considering all attributes assessed. A sex-related effect in glycemia was found, with all formulations triggered a better PGR in women. The nutritional profile of biscuits can be improved while maintaining palatability.