Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread / Efeito da adição de inulina sobre os parâmetros nutricionais, físicos e sensoriais do pão

The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0 percent, 6 percent and 10 percent of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10 percent inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85 percent reduction in fat content for bread with 6 percent inulin and 86 percent for bread containing 10 percent inulin. Glycemic index in bread containing 10 percent inulin was lower than bread with 6 percent inulin and equal to inulin-free bread. A level of 6 percent inulin added to bread was regarded to yield good sensory quality.

O presente trabalho avaliou o efeito da adição de inulina sobre os parâmetros sensoriais, nutricionais e físicos do pão branco. Foram desenvolvidas três formulações contendo 0 por cento, 6 por cento e10 por cento de inulina. Foram realizadas análises físicas de massa, volume, volume específico, densidade, composição centesimal, índice glicêmico (IG) e análise sensorial descritiva quantitativa. A redução do volume do pão contendo 10 por cento de inulina foi maior que os dados da literatura. O peso do pão não diferiu estatisticamente. Houve uma redução de 85 por cento do teor de gordura do pão com 6 por cento de inulina e 86 por cento para o pão com 10 por cento de inulina. O índice glicêmico obtido no pão com 10 por cento de inulina foi menor do que o com 6 por cento de inulina e igual ao sem inulina. O pão adicionado de 6 por cento de inulina foi tido como de boa qualidade sensorial.

Glycaemic & insulinaemic responses in men at rest following sago meal.

Background & objective: Sago (Metroxylin sagu) is one of the main sources of native starch. In Malaysia sago dishes are commonly eaten with sugar. However, other societies use sago as a staple food item instead of rice or potato. The study was undertaken to investigate the effect of ingestion of different physical forms of sago supplementation on plasma glucose and plasma insulin responses, as compared to the white bread supplementation in man, during resting condition. Methods: Twelve male subjects were given in random order with three different physical forms of a sago supplementation, viz., sago porridge (SR), sago paste (SP), sago gel (SG) and white bread (WB) which was repeated on separate days, at least, 1 wk apart after an overnight fast. Venous blood samples were collected at baseline and at 15, 30, 45, 60, 90, 120, 150 and 180 min after the start of each meal and were analyzed for plasma levels of glucose and insulin. Results: Plasma glucose reached peak at 45 min after supplementation of various sago meals. Plasma glucose area under the curve (AUC) for WB was significantly lower than SG but not significantly different from SR and SP. No significant difference was observed in plasma glucose AUC among the three sago meals. Plasma insulin AUC for SG was significantly higher than WB and SR. All three sago meals tested were not significantly different in their glycaemic responses. However, the insulin response was significantly lower for SR compared to SP and SG. Interpretation & conclusions: The present findings suggest that any one of the three sago meals tested in this study may be used to elucidate the effect of sago starch ingestion on exercise performance in the heat. Sago paste and sago porridge may be used for supplementation before and during exercise, whereas, sago gel may be used after endurance exercise during recovery process.