Assessment of the glycemic index in a white bread enriched with fermented cassava dough using Lactobacillus plantarum in apparently healthy volunteers
Glycemic index in bread enriched with fermented cassava dough
DOI:
https://doi.org/10.14306/renhyd.28.3.2053%20Keywords:
Glycemic index, Cassava flour, Bread, FermentationAbstract
Introduction: The substitution of wheat flour with cassava flour has resulted in high glycemic indices or products with low quality, while limited research on substitution with fermented dough has shown improved quality. Therefore, the aim of this research was to evaluate the In vivo glycemic index of a baked product supplemented with cassava dough fermented with lactic acid bacteria.
Methodology: Twenty-eight young adult students both genders participated, of whom 15 met the stipulated standards. Overall and by gender, the glycemic index of bread enriched to 20% with fermented cassava dough with glucose as standard was determined by capillary glycemia.
Results: There was a significant difference in the glycemic curve of bread against the standard. An average glycemic index of 40±6.33 was obtained, classifying it as Low, showing a different index between genders of 52±8.21 in men and 36±6.96 in women with no significant difference.
Conclusions: The use of fermented cassava dough as a partial substitution in wheat-based baked products is favorable for obtaining products with a lower glycemic index.
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Copyright (c) 2020 R. Marisol Martínez, Mario Cruz, Araceli Loredo, Jose Luis Martínez, Aurora Garza, RUTH BELMARES
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