Comparison of glycemic responses to frozen and non-frozen wheat rolls in human volunteers - a short report.
Year: 2008
Type: article
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.
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $485
OpenAlex ID: W1994077514