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- W3197373550 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." @default.
- W3197373550 created "2021-09-13" @default.
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- W3197373550 date "2021-09-01" @default.
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- W3197373550 title "Postprandial glycemic response in different bakery formulations with adequate palatability: sex-related effects" @default.
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- W3197373550 doi "https://doi.org/10.1108/nfs-06-2021-0172" @default.
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