Postprandial glycemic response in different bakery formulations with adequate palatability: sex-related effects
ISSN: 0034-6659
Article publication date: 1 September 2021
Issue publication date: 7 February 2022
Abstract
Purpose
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 aims to evaluate the effect of three biscuit formulations on glycemic indicators – in general, and by sex – and their acceptability.
Design/methodology/approach
The authors 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.
Findings
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 were 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.
Originality/value
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.
Keywords
Acknowledgements
This study was supported by the National University of Cordoba (SECYT-UNC 313-16). The authors acknowledge the National Scientific and Technical Research Council for CN and CA fellowships, and give special thanks to the people who kindly agreed to participate.
Conflict of interest statement: The Company that participated in the development of the cookies did not participate in the data collection and analysis. The authors declare that they have no conflict of interest.
Citation
Niclis, C., Prado, D., Diaz, M.d.P., Soria, E.A. and Albrecht, C. (2022), "Postprandial glycemic response in different bakery formulations with adequate palatability: sex-related effects", Nutrition & Food Science, Vol. 52 No. 2, pp. 379-390. https://doi.org/10.1108/NFS-06-2021-0172
Publisher
:Emerald Publishing Limited
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