Glycemic effect of a functional pancake made from an instant oat mix

Authors

  • Alejandra Maribel Gómez Gordillo Universidad Técnica del Norte
  • Jorge Anaya Facultad Ciencias de la Salud, Universidad Técnica del Norte, Ibarra, Ecuador
  • Geovanny Rodríguez Facultad Ciencias de la Salud, Universidad Técnica del Norte, Ibarra, Ecuador
  • Aníbal Lechón Facultad Ciencias de la Salud, Universidad Técnica del Norte, Ibarra, Ecuador
  • Ivonne Perugachi Facultad Ciencias de la Salud, Universidad Técnica del Norte, Ibarra, Ecuador
  • Claudia Velásquez Facultad Ciencias de la Salud, Universidad Técnica del Norte, Ibarra, Ecuador
  • Silva Carlos Facultad Ciencias de la Salud, Universidad Técnica del Norte, Ibarra, Ecuador
  • Adriana Miniet Facultad Ciencias de la Salud, Universidad Técnica del Norte, Ibarra, Ecuador
  • Rosita Lascano Facultad Ciencias de la Salud, Universidad Técnica del Norte, Ibarra, Ecuador

DOI:

https://doi.org/10.14306/renhyd.26.3.1668

Keywords:

Overweight, Functional Food, Avena, Glycemic Index

Abstract

Introduction: The glycemic index (GI) quantifies the increase in blood glucose that occurs after food intake, in relation to glucose intake. This could be modified with the consumption of functional foods, whose components affect body functions in a specific and positive way, promoting a physiological or psychological effect, beyond its traditional nutritional value. The objective was to evaluate the glycemic effect of a functional pancake made from an instant oatmeal mix.

Methodology: An experimental study was carried out, developing the oat pancake formula, variables such as fiber, pH and humidity were measured; using four treatments varying their percentages of wheat flour and oatmeal. The glycemic index of the best pancake treatment was evaluated in 7 subjects, taking into account the ingestion of 50g of available carbohydrates from oat pancake and 50g of carbohydrates from white bread as a control. The inclusion criteria were according to the FAO methodology for determining the glycemic index through the area under the curve.

Results: The glycemic index of the new product was low, with an average of 35.6% of the seven subjects.

Conclusions: The oat pancake is a functional food with a low glycemic index and high fiber content, therefore, its consumption could be recommended as a healthy option for the general population.

References

(1) Fiber F. Alimentos funcionales: fibra, prebióticos, probióticos y simbióticos. 2015.

(2) Torres N, Palacios-Gonzáles B, Noriega-López L, Tovar-Palacio A. Índice glucémico, índice insulinémico y carga glicémica de bebidas de soya con un contenido bajo y alto en hidratos de carbono. Rev Invest Clín. 2006;58(5):487–97.

(3) Parada JS, Rozowski JN. Relación entre la respuesta glicémica del almidón y su estado microestructural. Rev chil nutr. 2008;35(2):1–13, doi: 10.4067/S0717-75182008000200001.

(4) Wolever TMS. Carbohydrate and the regulation of blood glucose and metabolism. Nutr Rev. 2003;61(5):S40–8, doi: 10.1301/nr.2003.may.S40-S48.

(5) Jenkins DJA, Wolever TMS, Kalmusky J, Guidici S, Giordano C, Patten R, et al. Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods. Am J Clin Nutr. 1987;46(1):66–71, doi: 10.1093/ajcn/46.1.66.

(6) Bouché C, Rizkalla SW, Luo J, Vidal H, Veronese A, Facher N, et al. Five-week, low–glycemic index diet decreases total fat mass and improves plasma lipid profile in moderately overweight nondiabetic men. Diabetes Care 2002;25(5):822–8, doi: 10.2337/diacare.25.5.822.

(7) Carbohydrates in human nutrition. The role of the glycemic index in food choice. Food and Agriculture Organization of the United Nations (FAO). 1998; 66:85–87.

(8) Ludwig DS, Eckel RH. The glycemic index at 20 y. Am J Clin Nutr. 2002; 76(1):264S-265S, doi: 10.1093/ajcn/76/1.264S.

(9) Gallagher D, Heymsfield SB, Heo M, Jebb SA, Murgatroyd PR, Sakamoto Y. Glycemic index and disease. Am J Clin Nutr. 2002;76(1):290S-298S. doi: 10.1093/ajcn/76/1.290S.

(10) Wolever TMS. American Diabetes Association evidence-based nutrition principles and recommendations are not based on evidence. Diabetes Care 2002;25(7):1263–4, doi:10.2337/diacare.25.7.1263.

(11) Livesey G, Taylor R, Livesey HF, Buyken AE, Jenkins DJA, Augustin LSA, et al. Dietary glycemic index and load and the risk of type 2 diabetes: assessment of causal relations. Nutrients 2019;11(1436):7–34, doi:10.3390/nu14030562.

(12) Amanda Lin M-H, Wu M-C, Lu S, Lin J, Profes-sor A, Mha L. Glycemic index, glycemic load and insulinemic index of Chinese starchy foods. WJG 2010;16(39):4973–9, doi:10.3748/wjg.v16.i39.4973.

(13) Brand-Miller JC. Postprandial glycemia, glycemic index, and the prevention of type 2 diabetes. Am J Clin Nutr. 2004;80(2):243–4. doi: 10.1093/ajcn/80.2.243.

(14) Franco-Mijares AC, Cardona-Pimentel G, Villegas-Canchola KP, Lizbette Vázquez-Flores A, Jáuregui-Vega PI, Jaramillo-Barrón E, et al. Sobre el índice glucémico y el ejercicio físico en la nutrición humana. El Resid. 2013;8(3):89–96.

(15) Manuzza MA, Brito G, Echegaray NS, López LB. Índice Glucémico y Carga Glucémica: su valor en el tratamiento y la prevención de las enfermedades crónicas no transmisibles. Diaeta. 2018;36(162):29–38.

(16) UNICEF. Obesidad y sobrepeso. 2021. Disponible en: https://www.unicef.org/lac/informes/el-sobrepeso-en-la-ninez.

(17) Astiz IAV. Panificación de harinas mezcla de trigo y quinua. 2012. Disponible en: https://inta.gob.ar/sites/default/files/script-tmp-inta_barrow_-_panificacin_de_harinas_mezclas_de_trigo.pdf

(18) Gamboa L, González M, Hurtado E. Valoración nutricional y sensorial de panquecas elaboradas a base de harina de trigo (Triticum aestivum l.) Y zanahoria (Daucus carota l.) Nutritional assessment of pancake elaborated with wheat flour and carrot (Daucus carota l.). 2007; doi:10.4067/S0718-34292007000100005.

(19) NTE INEN 3084 Mezclas secas de panadería. Requisitos. 2018. Disponible en: https://www.normalizacion.gob.ec/buzon/normas/nte_inen_3084.pdf

(20) Giacco R, Parillo M, Rivellese AA, Lasorella G, Giacco A, D’Episcopo L, et al. Long-term dietary treatment with increased amounts of fiber-rich low-glycemic index natural foods improves blood glucose control and reduces the number of hypoglycemic events in type 1 diabetic patients. Diabetes Care 2000;23(10):1461–6, doi:10.2337/diacare.23.10.1461.

(21) Arcot J, Brand Miller J. A preliminary assessment of the Glycemic index of honey : a report for the rural industries research and development corporation. Rural Industries Research and Development Corporation 2005;1–24, doi:10.3906/sag-1502-102.

(22) Marsh K, Barclay A, Colagiuri S, Brand-Miller J. Glycemic Index and glycemic load of carbohydrates in the diabetes diet. Curr Diab Rep. 2011; 11(2):120–7, doi:10.1007/s11892-010-0173-8.

(23) Llona AA, Llona AA. El Índice glicémico. Una controversia actual. Nutr Hosp. 2006;21(2):55–60.

(24) Alcantar V, González G, Sánchez A. Índice glucémico en alimentos compuestos. Rev Esp Nutr Comunitaria 2013;19(4):216–23.

(25) Cruz EP, Pérez-Cruz E, Elizabeth D, Pont C-D, Cardoso-Martínez C, Dina-Arredondo VI, et al. Artículos de revisión Nutritional strategies in the management of patients with diabetes mellitus. Rev Med Inst Mex Seguro Soc. 2020;58(1):50–60.

Downloads

Published

2022-09-29

How to Cite

Gómez Gordillo, A. M., Anaya, J. ., Rodríguez, G. ., Lechón, A. ., Perugachi, I. ., Velásquez, C., Carlos, S., Miniet, A., & Lascano, R. . (2022). Glycemic effect of a functional pancake made from an instant oat mix. Spanish Journal of Human Nutrition and Dietetics, 26(3), 189–196. https://doi.org/10.14306/renhyd.26.3.1668

Issue

Vol. 26 No. 3 (2022): Spanish Journal of Human Nutrition and Dietetics

Section

Research articles

License

Copyright (c) 2020 Alejandra Maribel Gómez Gordillo, Jorge Anaya, Geovanny Rodríguez, Aníbal Lechón, Ivonne Perugachi, Claudia Velásquez, Silva Carlos, Adriana Miniet, Rosita Lascano

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.