Food Science Department, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA.
J Med Food. 2009 Oct;12(5):1046-9. doi: 10.1089/jmf.2008.0199.
Use of fenugreek, a food with demonstrated efficacy in lowering blood sugar, is limited by its bitter taste and strong flavor. A bread incorporating fenugreek using a proprietary process was tested for its taste acceptability and its effect on carbohydrate metabolism. We developed a fenugreek bread formula that was produced in a commercial bakery by incorporating fenugreek flour into a standard wheat bread formula. Whole wheat bread was prepared by the same formula in the same bakery using wheat flour. Eight diet-controlled diabetic subjects were served two slices (56 g) and 5% fenugreek. Blood glucose and insulin were tested periodically over a 4-hour period after consumption. The tests were run on two occasions 1 week apart, once with the fenugreek bread and once with regular bread. The study was double-blind, and the order was randomized and balanced. Fenugreek and whole wheat bread samples were evaluated for sensory attributes and nutrient composition. There was no statistically significant difference in proximate composition, color, firmness, texture, and flavor intensity between the fenugreek and wheat bread (P > .05). The area under the curve for glucose and insulin was lower in the fenugreek condition, but only reached significance with insulin (P < .05). The fenugreek-containing bread was indistinguishable from the whole wheat bread control. Normally, fenugreek flour impacts bread quality negatively. The bread maintained fenugreek's functional property of reducing insulin resistance. Acceptable baked products can be prepared with added fenugreek, which will reduce insulin resistance and treat type 2 diabetes.
使用葫芦巴，一种已被证明能降低血糖的食品，受到其苦味和强烈味道的限制。一种使用专有工艺将葫芦巴掺入面包中的产品，其口感可接受性及其对碳水化合物代谢的影响已被测试。我们开发了一种葫芦巴面包配方，该配方通过将葫芦巴面粉掺入标准小麦面包配方中，在商业面包店中生产。在同一家面包店中，使用小麦粉按照相同的配方制备全麦面包。八位饮食控制的糖尿病患者食用两片（56 克）和 5%的葫芦巴。食用后 4 小时内定期测试血糖和胰岛素。该测试在相隔一周的两次进行，一次使用葫芦巴面包，一次使用普通面包。该研究为双盲研究，且顺序是随机和平衡的。对葫芦巴和全麦面包样品进行了感官属性和营养成分的评估。葫芦巴和小麦面包之间在近似成分、颜色、硬度、质地和风味强度方面没有统计学上的显著差异（P >.05）。在葫芦巴条件下，血糖和胰岛素的曲线下面积较低，但仅在胰岛素方面具有显著性（P <.05）。含葫芦巴的面包与全麦面包对照物无法区分。通常，葫芦巴面粉会对面包质量产生负面影响。该面包保持了葫芦巴降低胰岛素抵抗的功能特性。可以用添加的葫芦巴制备可接受的烘焙产品，这将降低胰岛素抵抗并治疗 2 型糖尿病。
