Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

Glycemic Index Lowering Effects of Breads Supplemented with Resistant Starch, Whole Rye Grain and Fructooligosaccharide

저항전분, 통호밀 및 프락토올리고당을 첨가한 식빵의 개발과 Glycemic index 감소 효과

  • Park, Min-A (Department of Consumers' Life Information, Chungnam National University) ;
  • Lee, Joung-Won (Department of Consumers' Life Information, Chungnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam University) ;
  • Ly, Sun-Yung (Department Food and Nutrition, Chungnam National University)
  • 박민아 (충남대학교 소비자생활정보학과) ;
  • 이정원 (충남대학교 소비자생활정보학과) ;
  • 신말식 (전남대학교 식품영양학과) ;
  • 이선영 (충남대학교 식품영양학과)
  • Published : 2007.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Low glycemic index (GI) foods have been reported to be very important in the control of blood glucose levels in diseases such as diabetes mellitus and obesity, which are becoming more prevalent in Korea. Bread consumption at breakfast and as a snack is also on the rise. To provide low GI alternatives, breads supplemented with dietary fibers-fructooligosaccharide (FOS), ground whole rye, and 2 types of resistance starch (RS2 and RS4)-were developed. The GIs for these breads were evaluated with 13 healthy college students (M6, F7) and sensory tests were done. Four kinds of breads were made through the modification of a basic recipe for white bread (the control, B) as follows: for Bf, the entire amount of sugar was replaced with FOS. For Ryef, 50% of the white wheat flower was replaced with roughly ground wholerye (20 mesh: 12-20 mesh = 1 : 3) in addition to replacing sugar with FOS. For RS2f and RS4f, 20% of the white wheat flower was replaced with RS2 or RS4, in addition to replacing sugar with FOS. The overall preference score of Bf was similar to that of B, while those of Ryef, RS2f and RS4f were lower than that of B, but showed the acceptable degree of the overall preference. The glycemic indices of Ryef and RS2f were 46.1 and 45.9 respectively, which were significantly lower than the GI of B, 67.8. The GIs of Bf and RS4f were, however, 66.7 and 80.5 respectively, showing no significant difference compared to B. The glycemic loads for a 30 g serving were 9.5, 5.9, 6.2, 11.0 and 9.0 for B, Bf, Ryef, RS2f and RS4f, respectively. In conclusion, addition of RS2 or roughly ground whole rye to the dough formula significantly lowered the GI. Since the preferences shown for those two breads were acceptable, they may be recommended as a substitute for white bread fir persons who need blood glucose management. More studies on the bread making process are required to improve preference and acceptance. Although GI lowering effects for F and RS4 were not found in this study, further studies are needed to verify their effects.

Keywords

References

  1. AACC (2000): Approved Methods of the American Association of Cereal Chemists, 10th ed. 10-10B St. Paul, MN
  2. American Diabetes Association (2004): Global prevalence of diabetes. Diabetes Care 27: 1047-1053 https://doi.org/10.2337/diacare.27.5.1047
  3. Aman P, Nilsson M, Andersson R (1997): Positive health effects of rye. Cereal Foods World 42: 684-688
  4. AOAC (1995): Official Methods of Analysis of the Association of Official Analytical Chemists Method 991.43, 16th ed. Arlington, VA, USA
  5. Bornet FRJ, Costagliola D, Rizkalla SW, Blayo A, Fontvieille A-M, Haardt M-J, Letanoux M, Tchobroutsky G, Slama G (1987): lnsulinemic and glycemic indexes of six starchrich foods taken alone and in a mixed meals by type 2 diabetics. Am J Clin Nutr 45: 588-595 https://doi.org/10.1093/ajcn/45.3.588
  6. Brouns FI, Bjorck KN, Frayn AL, Gibbs V, Lang G, Slama A, Wolever TMS (2005): Glycaemic index methodology. Nutr Res Rev 18: 145-171 https://doi.org/10.1079/NRR2005100
  7. Coulston AM, Hollenbeck CB, Liu GC, William RA, Starich GH, Mazzaferri EL, Reaven GM (1984): Effect of source of dietary carbohydrate on plasma glucose, insulin, and gastric inhibitory polypeptide responses to test meals in subjects with non-insulindependent diabetes mellitus. Am J Clin Nutr 40: 965-970 https://doi.org/10.1093/ajcn/40.5.965
  8. Coulston AM, Hollenbeck CB (1988): Source and amount of dietary carbohydrate in patients with noninsulin-dependent diabetes mellitus. Top Clin Nutr 3: 17-24
  9. Cummings JH, Englyst HN (1995): Gastrointestinal effects of food carbohydrate. Am J Clin Nutr 61 : 938-945 https://doi.org/10.1093/ajcn/61.4.938S
  10. Drevon T, Bornet F (1992): Les furcto-oligosaccharides: ACTLIGHT In; Le sucre, les sucres, les edulcorants et les glucides de charge dans les lAA. Ed. pp. 313-338, TEC & DOC Lavoisier
  11. Foster-Powell K, Holt SH, Brand-Miller JC (2002): International tables of glycemic index and glycemic load values. Am J Clin Nutr 76: 5-56 https://doi.org/10.1093/ajcn/76.1.5
  12. Gannon MC, Nuttall FQ (1987): Factors affecting interpretation of postprandial glucose and insulin areas. Diabetes Care 10(6): 759-763 https://doi.org/10.2337/diacare.10.6.759
  13. Granfeldt Y, Liljeberg H, Drews A, Newman R, Bjork I (1994): Glucose and insulin response to bakery products: Influence of food structure and amylose- amylopectin ratio. Am J Clin Nutr 59: 1075- 1082 https://doi.org/10.1093/ajcn/59.5.1075
  14. Guigoz T, Rochat F, Perrisseau-Carrier G, Rochat I, Schiffiin EJ (2002): Effect of oligosaccharide on the faecal flora and nonspecific immune system in elderly people. Nutr Res 22: 13-25 https://doi.org/10.1016/S0271-5317(01)00354-2
  15. International Diabetes Federation (2005): http://www.idf.org/fack& figures/prevalence
  16. Jenkins DJA, Wolever TMS, Jenkins AL, Thorne MJ, Lee R, Kalmisky J, Reichert R & Wong GS (1983): Glycemic index of food tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes. Diabetologia 24: 257-264
  17. Jenkins DJA, Wolever TMS, Taylor RH, Barker H, Feieiden H, Baldwin JM, Bowling AC, Newman HC, Jenkins AL, Goff DV (1981): Glycemic index of food : A physiological basis for carbohydrate exchange. Am J Clin Nutr 34: 362-366 https://doi.org/10.1093/ajcn/34.3.362
  18. Jeong MG (2003): Effect of resistant starch on blood glucose and lipid metabolism in rat and human with diabetes mellitus. Dankook University phD thesis
  19. Joe AR, Ahn SY (1996): Effect of addition enzyme-resistant starch on texture characteristics of com bread. Korean J Soc Food Sic 12(2): 207-213
  20. Kim JR, Yook C, Kwon HK, Hong SY (1995): Physical and physiological properties of isomaltooligosaccharides and fructooligosaccharides. Korean J Food Sci TechnoI 27(2): 170-175
  21. Korea National Statistical Office (2005): http://www.nso.go.kr
  22. Lee HJ, Kim KB, Han KA, Min KW, Kim EJ, Kim KN (2005): Effects of the glycemic index of dietary carbohydrates on insulin requirement in type I diabetics on continuous subcutaneous insulin infusion. Diabetes 29(1): 72-77
  23. Lee JS, Lee JS, Yang CB, Shin HK (1997): Blood glucose response to some cereals and determination of their glycemic index to rice as the standard food. Korean J Nutr 30(10): 1170-1179
  24. Lee YH, Oh SH (2004): Effect of resistant starch on human glycemic response. Korean J Community Nutr 9(4):528-535
  25. Ministry of Health & Welfare (2005): http://www.mohn.go.kr
  26. Miller JB, Pang E, Broomhead L (1995): The glycemic index of foods containing sugars: Comparison of foods with naturallyoccurring vs added sugars. Br J Nutr 73: 613-623 https://doi.org/10.1079/BJN19950063
  27. Morris KL, Zemel MB (1999): Glycemic index, cardiovascular disease, and obesity. Nutr Rev 57: 273-276 https://doi.org/10.1111/j.1753-4887.1999.tb01810.x
  28. Muir JG, Lu ZX, Young GP, Smith DC, Collier GR, O'Dea K (1994): Resistant starch in the diet increase breath hydrogen and serum acetate in human subject. Am J Clin Nutr 61 : 792-799
  29. Mun SH, Shin MS (2000): Quality characteristics of noodle with health-functional enzyme resistant starch. Korean J Food Sci Technol 32(2): 328-334
  30. Nielson PH, Nielson GL (1989): Preprandial blood glucose values: influence on glycemic response studies. Am J Clin Nutr 49: 1243-1246 https://doi.org/10.1093/ajcn/49.6.1243
  31. Nyman M, Siljestrom M, Pedersen B, Bach KE, Asp NG, Johansson CG, Eggum BO (1984): Dietary fiber contents and composition in six cereals at different extraction rates. Cereal Chern 61: 14-19
  32. Oh SH, Shin MS, Choi IS (2002): The effect of resistant starch on physio-nutrition availability in human. Korean J Nutr 35(9): 932-942
  33. Pereira MA, Jacobs Jr, Pins JJ, Raatz SK Gross MD, Slavin JL, Seaquist ER (2002): Effect of whole grain on insulin sensitivity in overweight hyperinsulinemic adults. Am J Clin Nutr 75: 848-855 https://doi.org/10.1093/ajcn/75.5.848
  34. Pi-sunyer (2002): Glycemic index and disease. Am J Clin Nutr 76(suppl): 274s-280s
  35. Rickard KA, Cleveland JL, Loghmani ES, Fineberg NS, Freidenberg GR (2001): Similar glycemic responses to high versus moderate sucrose-containing foods in test meals for adolescents with type I diabetes and fasting euglycemia. J Am Dietetic Assoc 101(10): 1202-1205 https://doi.org/10.1016/S0002-8223(01)00295-4
  36. Shin MS (2004): Development and applications of resistant starch. Food lndustry and Nutr 9(2): 1-9
  37. Shin M, Song JY, Seib PA (2004): In vitro digestibility of crosslinked starches-RS4, Starch 56: 478-483 https://doi.org/10.1002/star.200400301
  38. Song JY, Lee SK, Shin MS (2000): Effect of RS-3 type resistant starches on breadmaking and quality of white pan bread. Korean J Soc Food Sic 16(2): 188-194
  39. Steyn NP, Mann J, Bennett PH, Temple N, Zimmet P, Tuomilehto J, Lindstorm J, Louheranta A (2004): Diet, nutrition and the prevention of type 2 diabetes. Public health Nutr 7(1A): 147- 1 65
  40. Sugiyama M, Tang AC, Wakaki Y, Koyama W (2003): Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. Eur J Clin Nutr 57: 743-752 https://doi.org/10.1038/sj.ejcn.1601606
  41. Tuohy KM, Kolida S, Lustenberger AM, Gibson GR (2001): The prebiotic effects of biscuits containing partially hydrolysed guar gum and fructooligosaccharides-a human volunteer study. Br J Nutr 86: 341-348 https://doi.org/10.1079/BJN2001394
  42. Wahlqvist ML, Wilmshurst EG, Richardson EN (1978): The effect of chain length on glucose absorption and the related metabolic response.Am J Clin Nutr 31: 1998-2001 https://doi.org/10.1093/ajcn/31.11.1998
  43. Willett W, Manson J, Lui S (2002): Glycemic index, glycemic load, and risk of type 2 Diabetes. Am J Clin Nutr 76(suppl): 274s-280s
  44. Wolever TMS, Jenkins DJA, Jenkins AL, Josse RG (1991): The glycemic index: methodology and clinical implications. Am J Clin Nutr 54: 846-854 https://doi.org/10.1093/ajcn/54.5.846
  45. Wolever TMS, Katzman-Relle L, Jenkins AL, Vuksan V, Josse R, Jenkins DJA (1994): Glycemic index of 102 complex carbohydrate foods in patients with diabetes. Nutr Res 14: 651-669 https://doi.org/10.1016/S0271-5317(05)80201-5
  46. 이가영 (2002): 비만치료의 쟁점 (Pro & Con)/ 당지수와 비만, 대한비만학회지 11(1): 49-57
  47. 월간제과제빵 (2002): 우유식빵. pp. 32-33, 비앤씨월드