COMPARISON OF GLYCEMIC RESPONSES TO FROZEN AND NON-FROZEN WHEAT ROLLS IN HUMAN VOLUNTEERS - A SHORT REPORT
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2008;58(3):373–376
KEYWORDS
ABSTRACT
Glycemic responses to frozen and non-frozen wheat rolls were studied in humans. The subjects were served each four test wheat rolls (fully baked-non frozen – FBNF; fully baked and frozen – FBF; partly baked and frozen – PBF; and unfermented frozen dough, before proofing and baking – UFD). Blood glucose concentrations were measured at 0 min as well as at 15, 30, 45, 60, 90 and 120 min after the start of the meal. Generally, the frozen storage treatment resulted in lower GI values. In one case the difference reached statistical significance (p<0.05). Namely, compared to FBNF rolls (GI=83.03±5), the PBF rolls gave significantly (p<0.05) lower values of GI (GI=60.66±6). We suggest that gelatinized starch formed in frozen rolls retrograded during the cooling process into resistant starch (RS), thus resulting in lower GI values of frozen storage rolls.
ISSN:1230-0322