Year: 2025
Type: article
Abstract: The glycemic index (GI) is an important consideration in food selection, particularly for individuals with diabetes. However, data on the GI values of commonly consumed noodle products remain limited. This study aimed to analyze the glycemic index (GI) insulin response in twelve healthy subjects, after consumed developed noodle products, including high fiber whole grain rice flour noodle and instant (non-fried) wheat flour noodle. The healthy subjects were both genders (6 males and 6 females) with an average age of 29.00 ± 3.00 years. The body mass index (BMI) was within the normal range (21.00 ± 1.50 kg/m²), the average fasting blood glucose (85.00 ± 7.00 mg/dL), and HbA1C (4.60% ± 0.20) were within normal limits. Subjects were given randomized meals consisting of reference food (glucose solution), whole grain rice noodles (standard and high fiber formulas), instant (non-fried) wheat flour noodle (standard and high fiber formulas), with approximately one week between each trial. Blood samples were collected to analyze blood glucose and insulin levels at 0, 15, 30, 45, 60, 90, and 120 minutes after consumption. The results showed that the standard whole grain rice flour and instant wheat flour noodles had a medium GI. Interestingly, the developed formulas including high fiber whole grain rice flour and instant wheat flour noodles had low GI. Serum insulin peaked at 30 minutes, then gradually declined to baseline at 120 minutes. High-fiber non-fried whole wheat noodles showed significantly lower insulin AUC than the reference food (p-value =0.021). This study concluded that both the high fiber whole grain rice flour and instant whole wheat flour noodles could be good carbohydrate sources and offer a healthier food product for patients with diabetes, obesity, or general people.
Institution: Mahidol University
Language: Thai
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W7217166505