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ABSTRACT: The study evaluated the influence of resistant starch (RS) in bread formulation to postprandial glycemic response in healthy subjects and glycemic index (GI) of bread. Ten healthy subjects (five male and five female) aged between 20-30 years old were recruited. Type 3 resistant starch was used to substitute 10, 30 and 60% of white wheat flour in bread. The study method complied with an internationally recognized methodology (the Australian Standard for GI testing and WHO/FAO recognized method) for GI testing. The results showed bread made with 60 % of RS produced the lowest postprandial blood glucose at 0.5 h and at 1 h after ingestion and had the lowest GI in comparison to standard white bread and those made with 30%, and 10% RS substitutions. The 60 % and 30% RS breads had a 28.7% and 28.1% reduction in GI compared to the standard white bread. The glycemic indices were 51, 68 and 70 for 60%, 30% and 10% RS replaced bread respectively. We concluded that the bread with RS reduced glycemic index and elicited lower postprandial glucose response in adults. Thus, RS may have protective effects against hyperglycemia by decreasing postprandial glycemic response.
KEY WORDS: Bread, Glycemic Index, Glycemic Load, Glycemic Response, Resistant Starch.
INTRODUCTION
The concept of regulating carbohydrate intake for weight control has become a potential dietary strategy for the prevention and management of obesity (Bonow and Eckel, 2003; Ludwig, 2002). It is known that carbohydrate provides approximately 60-80% of the energy consumed worldwide and it is major food component that directly influence postprandial glycemic response (GR) on human. Types and contents of carbohydrate are therefore increasingly been studied on their effect of obesity accompanied metabolic abnormalities including glucose intolerance and insulin resistance. Glycemic index (GI) has been studied since 1980s and has been suggested to have potential health benefit in reducing the risk of heart disease, obesity and diabetes by maintaining healthy postprandial blood glucose level (Thomas and Jenkins, 1986; Jenkins et al., 2002). The concept of GI is based on the comparison of 2 hour postprandial GR of test food to a reference food such as glucose or white bread. A carbohydrate of high GI increases GR more rapidly and higher concentration than low GI one does,...