A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia

被引：9

作者：

Ranawana, Viren ^{[1
]}

Henry, C. Jeya K. ^{[1
]}

机构：

[1] Singapore Inst Clin Sci, Clin Nutr Res Ctr, Singapore 117609, Singapore

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2013年 / 64卷 / 02期

关键词：

bread; South-east Asia; in vitro; carbohydrate digestibility; glycaemic index; glycaemic response; glycaemic potential; SLOWLY DIGESTIBLE STARCH; IN-VITRO; RESISTANT STARCH; HEALTHY-SUBJECTS; LOAD VALUES; FOODS; GLUCOSE; INDEX; IMPACT; MANAGEMENT;

D O I：

10.3109/09637486.2012.713917

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representing the most popular brands and types were evaluated. The results showed that white and enriched white breads had a greater glycaemic potential than wholemeal breads (rapidly digestible starch (RDS) content >450mg of glucose/g of sample). The lowest glycaemic potential was observed for wholegrain breads (RDS content <375mg of glucose/g of sample). The glycaemic impact of some specialty breads such as pandan bread, milk bread and corn loaf was also examined. Whist the data show that South-east Asian breads have notably differential effects on glycaemia, it highlights the need to formulate Asian dietary guidelines for bread which will enable better food choice and glycaemic control.

引用

页码：223 / 229

页数：7

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