Document Detail


A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy.
MedLine Citation:
PMID:  21971590     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The consumption of nutrient-poor snack foods in Western diets is thought to be contributing to the increasing prevalence of obesity and diabetes. Soy offers unique potential to provide high quality protein, dietary fiber, and phytochemicals to snack foods to produce a more healthful nutritional profile. In this study, 27.3% of wheat flour was replaced with soy ingredients in a soft pretzel and evaluated for impact on satiety, glycemic index (GI), and insulinemic index (II). We first tested the soy pretzel for consumer acceptability by 51 untrained sensory panelists on a 9-point hedonic scale. Second, in a crossover trial, 20 healthy adults consumed soy and traditional pretzels (1000 kJ or 239 kcal each) after an overnight fast. They reported their levels of satiety on a 10 cm visual analog scale (VAS) for 2 h postprandially. Third, 12 healthy, non-diabetic subjects consumed soy or traditional pretzels (50 ± 2 g available carbohydrates) to determine the GI and II of both products. Blood glucose and insulin responses were monitored for 2 h after consumption and compared to a glucose reference. It was found that a consumer-acceptable soy soft pretzel had a lower mean (±SD) GI than its traditional counterpart: 39.1 (±20.4) for soy and 66.4 (±15.3) for wheat, (p = 0.002). However, soy addition did not statistically affect II (p = 0.15), or satiety (p = 0.91). In conclusion, a nutrient-dense soy pretzel formulation with 27.3% of wheat flour replaced by soy ingredients had attenuated postprandial glycemia without significantly affecting insulinemia or satiety in healthy adults.
Authors:
Amber L Simmons; Carla K Miller; Steven K Clinton; Yael Vodovotz
Publication Detail:
Type:  Comparative Study; Journal Article     Date:  2011-10-05
Journal Detail:
Title:  Food & function     Volume:  2     ISSN:  2042-650X     ISO Abbreviation:  Food Funct     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-11-04     Completed Date:  2012-02-07     Revised Date:  2013-06-27    
Medline Journal Info:
Nlm Unique ID:  101549033     Medline TA:  Food Funct     Country:  England    
Other Details:
Languages:  eng     Pagination:  678-83     Citation Subset:  IM    
Affiliation:
227 Parker Food Science and Technology, Department of Food Science, The Ohio State University, 2015 Fyffe Ct., Columbus, Ohio 43210, USA.
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MeSH Terms
Descriptor/Qualifier:
Adolescent
Adult
Blood Glucose / analysis
Bread / analysis*
Female
Flour / analysis
Glycemic Index*
Humans
Insulin / blood*
Male
Satiation*
Soybeans / chemistry*
Taste
Triticum / chemistry*
Young Adult
Grant Support
ID/Acronym/Agency:
UL1 RR025755/RR/NCRR NIH HHS
Chemical
Reg. No./Substance:
0/Blood Glucose; 0/Insulin
Comments/Corrections

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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