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Clinical Evaluation of Wheat Bran Bread for Dietary Management of Diabetics Through Glycemic Index

Kamaliya Keshav B.* , Kamaliya Keshav B.* , Rema Subhash**

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International Journal of Food, Nutrition & Dietetics 4(1):p 5-10, January - April 2016. | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.4116.1

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Abstract

 The incidence of Diabetic Mellitus (DM) is increasing at an alarming rate especially in developing countries like India. Bakery products are highly popular and lend themselves easily for modification into therapeutic products. Therefore, the present study was planned to develop high fiber (wheat bran) bread and testing it for possible use in the dietary management. Wheat bran bread (WBB) was developed in the laboratorythrough various trials. Bread prepared with maximum 7.5 % replacement found acceptable sensorily and used for further study. A total of 25 subjects (20 type II diabetics and 5 non diabetics) of average age 53 years were fed white bread (WB) and WBB (approximately 5 slices, weighing 97.84 g for WB and 104.40 g for WBB, providing 50 g carbohydrate) on 2 different days. Blood glucose levels were determined at fasting, 60, 120 and 180 min. The glucose increments were estimated by area under the curve (AUC) and expressed as GI. The GI for non-diabetics was found to be significantly lower (69.16 + 1.75) when compared to diabetics (77.04 + 3.84). Similar trend was observed in females (75.05 + 9.50) when compared to males (77.70 + 4.24) within the diabetic group.  The average GL calculated for the WBB was found to be 38.20 g for diabetics and 40.97g for non diabetics. It may be concluded that the bread prepared by supplementing 7.5% wheat bran is acceptable and could be useful in the dietary management of diabetics as well as healthy subjects.

Keyword: Glycemic Index; Glycemic Load; Diabetes; Health Food; Bakery Products; Bread; Wheat Bran; High Fiber Food; Sensory Evaluation; Blood Glucose.

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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.4116.1

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