Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro
PURPOSE: Muffins made with wheat flour are a popular snack consumed in western and emerging countries. This study aimed to examine the content of amylose, glycemic response (GR) and glycemic index (GI) of muffins baked with refined wheat and rice flours, as well as wholegrain corn, oat and barley fl...
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Veröffentlicht in: | European journal of nutrition 2015-12, Vol.54 (8), p.1281-1285 |
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description | PURPOSE: Muffins made with wheat flour are a popular snack consumed in western and emerging countries. This study aimed to examine the content of amylose, glycemic response (GR) and glycemic index (GI) of muffins baked with refined wheat and rice flours, as well as wholegrain corn, oat and barley flours. METHODS: This study adopted a randomized, controlled, crossover, non-blind design. Twelve healthy participants consumed wheat, rice, corn, oat and barley muffins once and the reference glucose solution three times in a random order on non-consecutive day. Capillary blood samples were taken every 15 min in the first 60 min and every 30 min for the remaining 60 min for blood glucose analysis. The Megazyme amylose/amylopectin assay procedure was employed to measure amylose content. RESULTS: The GR elicited from the consumption of wheat, rice and corn muffins was comparable between these samples but significantly greater when compared with oat and barley muffins. Consumption of wholegrain muffins, apart from corn muffin, blunted postprandial GR when compared with muffins baked with refined cereal flours. Muffins baked with wheat, rice, corn, oat and barley flours gave rise to GI values of 74, 79, 74, 53 and 55, respectively. The content of amylose was significantly higher in corn, oat and barley muffins than wheat and rice muffins. CONCLUSIONS: The greater content of amylose and fibre may play a part in the reduced glycemic potency of oat and barley muffins. Wheat flour can be substituted with oat and barley flours for healthier muffins and other bakery products. |
doi_str_mv | 10.1007/s00394-014-0806-9 |
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This study aimed to examine the content of amylose, glycemic response (GR) and glycemic index (GI) of muffins baked with refined wheat and rice flours, as well as wholegrain corn, oat and barley flours. METHODS: This study adopted a randomized, controlled, crossover, non-blind design. Twelve healthy participants consumed wheat, rice, corn, oat and barley muffins once and the reference glucose solution three times in a random order on non-consecutive day. Capillary blood samples were taken every 15 min in the first 60 min and every 30 min for the remaining 60 min for blood glucose analysis. The Megazyme amylose/amylopectin assay procedure was employed to measure amylose content. RESULTS: The GR elicited from the consumption of wheat, rice and corn muffins was comparable between these samples but significantly greater when compared with oat and barley muffins. Consumption of wholegrain muffins, apart from corn muffin, blunted postprandial GR when compared with muffins baked with refined cereal flours. Muffins baked with wheat, rice, corn, oat and barley flours gave rise to GI values of 74, 79, 74, 53 and 55, respectively. The content of amylose was significantly higher in corn, oat and barley muffins than wheat and rice muffins. CONCLUSIONS: The greater content of amylose and fibre may play a part in the reduced glycemic potency of oat and barley muffins. Wheat flour can be substituted with oat and barley flours for healthier muffins and other bakery products.</description><identifier>ISSN: 1436-6207</identifier><identifier>EISSN: 1436-6215</identifier><identifier>DOI: 10.1007/s00394-014-0806-9</identifier><identifier>PMID: 25637395</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Adult ; amylopectin ; Amylopectin - blood ; amylose ; Amylose - blood ; Avena - chemistry ; barley ; barley flour ; blood ; blood glucose ; Blood Glucose - metabolism ; Chemistry ; Chemistry and Materials Science ; corn ; Cross-Over Studies ; developing countries ; Dietary Fiber - administration & dosage ; Female ; Flour - analysis ; glucose ; Glycemic Index ; Hordeum - chemistry ; Humans ; Insulin - blood ; Male ; Middle Aged ; muffins ; Nutrition ; oats ; Original Contribution ; Oryza - chemistry ; Postprandial Period ; rice ; rice flour ; Triticum - chemistry ; wheat ; wheat flour ; Young Adult ; Zea mays - chemistry</subject><ispartof>European journal of nutrition, 2015-12, Vol.54 (8), p.1281-1285</ispartof><rights>Springer-Verlag Berlin Heidelberg 2015</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c466t-fce1ac14371ea5fdb85e83b554ef1f5dd5a0c2e8200bf06e35b034f4290567a3</citedby><cites>FETCH-LOGICAL-c466t-fce1ac14371ea5fdb85e83b554ef1f5dd5a0c2e8200bf06e35b034f4290567a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00394-014-0806-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00394-014-0806-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25637395$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Soong, Yean Yean</creatorcontrib><creatorcontrib>Quek, Rina Yu Chin</creatorcontrib><creatorcontrib>Henry, Christiani Jeyakumar</creatorcontrib><title>Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro</title><title>European journal of nutrition</title><addtitle>Eur J Nutr</addtitle><addtitle>Eur J Nutr</addtitle><description>PURPOSE: Muffins made with wheat flour are a popular snack consumed in western and emerging countries. This study aimed to examine the content of amylose, glycemic response (GR) and glycemic index (GI) of muffins baked with refined wheat and rice flours, as well as wholegrain corn, oat and barley flours. METHODS: This study adopted a randomized, controlled, crossover, non-blind design. Twelve healthy participants consumed wheat, rice, corn, oat and barley muffins once and the reference glucose solution three times in a random order on non-consecutive day. Capillary blood samples were taken every 15 min in the first 60 min and every 30 min for the remaining 60 min for blood glucose analysis. The Megazyme amylose/amylopectin assay procedure was employed to measure amylose content. RESULTS: The GR elicited from the consumption of wheat, rice and corn muffins was comparable between these samples but significantly greater when compared with oat and barley muffins. Consumption of wholegrain muffins, apart from corn muffin, blunted postprandial GR when compared with muffins baked with refined cereal flours. Muffins baked with wheat, rice, corn, oat and barley flours gave rise to GI values of 74, 79, 74, 53 and 55, respectively. The content of amylose was significantly higher in corn, oat and barley muffins than wheat and rice muffins. CONCLUSIONS: The greater content of amylose and fibre may play a part in the reduced glycemic potency of oat and barley muffins. Wheat flour can be substituted with oat and barley flours for healthier muffins and other bakery products.</description><subject>Adult</subject><subject>amylopectin</subject><subject>Amylopectin - blood</subject><subject>amylose</subject><subject>Amylose - blood</subject><subject>Avena - chemistry</subject><subject>barley</subject><subject>barley flour</subject><subject>blood</subject><subject>blood glucose</subject><subject>Blood Glucose - metabolism</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>corn</subject><subject>Cross-Over Studies</subject><subject>developing countries</subject><subject>Dietary Fiber - administration & dosage</subject><subject>Female</subject><subject>Flour - analysis</subject><subject>glucose</subject><subject>Glycemic Index</subject><subject>Hordeum - chemistry</subject><subject>Humans</subject><subject>Insulin - blood</subject><subject>Male</subject><subject>Middle Aged</subject><subject>muffins</subject><subject>Nutrition</subject><subject>oats</subject><subject>Original Contribution</subject><subject>Oryza - chemistry</subject><subject>Postprandial Period</subject><subject>rice</subject><subject>rice flour</subject><subject>Triticum - chemistry</subject><subject>wheat</subject><subject>wheat flour</subject><subject>Young Adult</subject><subject>Zea mays - chemistry</subject><issn>1436-6207</issn><issn>1436-6215</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kcFu1DAQhi1ERUvhAbiApV44bGAcx07CDVVQKlXiQDlbjjNuXSXxYju7yq2PjrspFeLAwfJI8_1jjz5C3jD4wADqjxGAt1UBLJ8GZNE-Iyes4rKQJRPPn2qoj8nLGO8AoOSSvSDHpZC85q04IfcXw2JwdIZufcLJLNRbOs7WuinSUfdI9y7d0v0t6rShwRncUOPDtKFeJ6qnnnY6DLhQO_g5xE9U5_a41UEnt0Ma09wvtMO0R5yom-jO7fwhdqhT8K_IkdVDxNeP9ym5_vrl-vxbcfX94vL881VhKilTYQ0ybfJCNUMtbN81AhveCVGhZVb0vdBgSmxKgM6CRC464JWtyhaErDU_Je_Xsdvgf80YkxpdNDgMekI_R8VqLlpoQTYZPfsHvcurTflzB4o1sql4pthKmeBjDGjVNrhRh0UxUA921GpHZTvqwY5qc-bt4-S5G7F_SvzRkYFyBWJuTTcY_nr6P1PfrSGrvdI3wUX180cJTGbfTV03nP8GijyjoA</recordid><startdate>20151201</startdate><enddate>20151201</enddate><creator>Soong, Yean Yean</creator><creator>Quek, Rina Yu Chin</creator><creator>Henry, Christiani Jeyakumar</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QP</scope><scope>7RQ</scope><scope>7RV</scope><scope>7TS</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9-</scope><scope>K9.</scope><scope>KB0</scope><scope>M0R</scope><scope>M0S</scope><scope>M1P</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope></search><sort><creationdate>20151201</creationdate><title>Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro</title><author>Soong, Yean Yean ; Quek, Rina Yu Chin ; Henry, Christiani Jeyakumar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c466t-fce1ac14371ea5fdb85e83b554ef1f5dd5a0c2e8200bf06e35b034f4290567a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Adult</topic><topic>amylopectin</topic><topic>Amylopectin - blood</topic><topic>amylose</topic><topic>Amylose - blood</topic><topic>Avena - chemistry</topic><topic>barley</topic><topic>barley flour</topic><topic>blood</topic><topic>blood glucose</topic><topic>Blood Glucose - metabolism</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>corn</topic><topic>Cross-Over Studies</topic><topic>developing countries</topic><topic>Dietary Fiber - administration & dosage</topic><topic>Female</topic><topic>Flour - analysis</topic><topic>glucose</topic><topic>Glycemic Index</topic><topic>Hordeum - chemistry</topic><topic>Humans</topic><topic>Insulin - blood</topic><topic>Male</topic><topic>Middle Aged</topic><topic>muffins</topic><topic>Nutrition</topic><topic>oats</topic><topic>Original Contribution</topic><topic>Oryza - chemistry</topic><topic>Postprandial Period</topic><topic>rice</topic><topic>rice flour</topic><topic>Triticum - chemistry</topic><topic>wheat</topic><topic>wheat flour</topic><topic>Young Adult</topic><topic>Zea mays - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Soong, Yean Yean</creatorcontrib><creatorcontrib>Quek, Rina Yu Chin</creatorcontrib><creatorcontrib>Henry, Christiani Jeyakumar</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Nursing & Allied Health Database</collection><collection>Physical Education Index</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Public Health Database</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>Consumer Health Database (Alumni Edition)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Consumer Health Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><jtitle>European journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Soong, Yean Yean</au><au>Quek, Rina Yu Chin</au><au>Henry, Christiani Jeyakumar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro</atitle><jtitle>European journal of nutrition</jtitle><stitle>Eur J Nutr</stitle><addtitle>Eur J Nutr</addtitle><date>2015-12-01</date><risdate>2015</risdate><volume>54</volume><issue>8</issue><spage>1281</spage><epage>1285</epage><pages>1281-1285</pages><issn>1436-6207</issn><eissn>1436-6215</eissn><abstract>PURPOSE: Muffins made with wheat flour are a popular snack consumed in western and emerging countries. This study aimed to examine the content of amylose, glycemic response (GR) and glycemic index (GI) of muffins baked with refined wheat and rice flours, as well as wholegrain corn, oat and barley flours. METHODS: This study adopted a randomized, controlled, crossover, non-blind design. Twelve healthy participants consumed wheat, rice, corn, oat and barley muffins once and the reference glucose solution three times in a random order on non-consecutive day. Capillary blood samples were taken every 15 min in the first 60 min and every 30 min for the remaining 60 min for blood glucose analysis. The Megazyme amylose/amylopectin assay procedure was employed to measure amylose content. RESULTS: The GR elicited from the consumption of wheat, rice and corn muffins was comparable between these samples but significantly greater when compared with oat and barley muffins. Consumption of wholegrain muffins, apart from corn muffin, blunted postprandial GR when compared with muffins baked with refined cereal flours. Muffins baked with wheat, rice, corn, oat and barley flours gave rise to GI values of 74, 79, 74, 53 and 55, respectively. The content of amylose was significantly higher in corn, oat and barley muffins than wheat and rice muffins. CONCLUSIONS: The greater content of amylose and fibre may play a part in the reduced glycemic potency of oat and barley muffins. Wheat flour can be substituted with oat and barley flours for healthier muffins and other bakery products.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>25637395</pmid><doi>10.1007/s00394-014-0806-9</doi><tpages>5</tpages></addata></record> |
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subjects | Adult amylopectin Amylopectin - blood amylose Amylose - blood Avena - chemistry barley barley flour blood blood glucose Blood Glucose - metabolism Chemistry Chemistry and Materials Science corn Cross-Over Studies developing countries Dietary Fiber - administration & dosage Female Flour - analysis glucose Glycemic Index Hordeum - chemistry Humans Insulin - blood Male Middle Aged muffins Nutrition oats Original Contribution Oryza - chemistry Postprandial Period rice rice flour Triticum - chemistry wheat wheat flour Young Adult Zea mays - chemistry |
title | Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro |
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