147093 20241216113258.0 doi 10.1007/s00394-011-0272-6 sideral 80080 ART-2012-80080 eng Ferrer-Mairal, A. Universidad de Zaragoza (orcid)0000-0001-5765-2972 In vitro and in vivo assessment of the glycemic index of bakery products: Influence of the reformulation of ingredients 2012 Access copy available to the general public Unrestricted PURPOSE: To evaluate whether the modification of ingredients of two bakery products, muffins and bread, reduces their glycemic index, by means of in vitro and in vivo procedures. METHODS: In vitro and in vivo glycemic index were evaluated for two types of bread and two types of muffins including one standard product for each category. For the in vitro determination, kinetics of starch digestion method was used. For the in vivo procedure, postprandial glucose measured as IAUC was obtained in a group of eighteen healthy volunteers (ten did the test with muffins and eight with breads). RESULTS: In in vitro, a reduction in the expected glycemic index regarding the control muffin was achieved with the partial substitution of wheat flour by a mixture of resistant starch, dextrin and lentil flour. In breads, with the partial substitution of wheat flour by a mixture of resistant starch and dextrins, a decrease in the expected glycemic index was also observed. In in vivo, a reduction in GI was also achieved both in muffin and in bread. All the obtained GI was higher in in vitro method. CONCLUSIONS: Despite the fact that in vitro overestimate in vivo method, the trend in the reduction in GI seems to be similar in both methods. With the substitution assayed, a reduction in the expected glycemic index and the glycemic index were obtained both in muffins and in breads. info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 3.127 2012 NUTRITION & DIETETICS 22 / 75 = 0.293 2012 Q2 T1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Peñalva-Lapuente, C. (orcid)0000-0003-4685-6202 Iglesia, I. Universidad de Zaragoza (orcid)0000-0002-2219-3646 Urtasun, L. Universidad de Zaragoza De Miguel-Etayo, P. Universidad de Zaragoza (orcid)0000-0001-6173-5850 Remón, S. Universidad de Zaragoza (orcid)0000-0002-2147-9263 Cortés, E. Moreno, L. A. Universidad de Zaragoza (orcid)0000-0003-0454-653X 1006 255 Universidad de Zaragoza Dpto. Fisiatría y Enfermería Área Enfermería 1006 X Universidad de Zaragoza Dpto. Fisiatría y Enfermería Proy. investigación DZA 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 51, 8 (2012), 947-954 Eur. j. nutr. EUROPEAN JOURNAL OF NUTRITION 1436-6207 209686 http://zaguan.unizar.es/record/147093/files/texto_completo.pdf Postprint 649118 http://zaguan.unizar.es/record/147093/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:147093 articulos driver 2024-12-16-11:31:48 ARTICLE