Tecnología de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
Eur J Nutr. 2012 Dec;51(8):947-54. doi: 10.1007/s00394-011-0272-6. Epub 2011 Nov 10.
To evaluate whether the modification of ingredients of two bakery products, muffins and bread, reduces their glycemic index, by means of in vitro and in vivo procedures.
In vitro and in vivo glycemic index were evaluated for two types of bread and two types of muffins including one standard product for each category. For the in vitro determination, kinetics of starch digestion method was used. For the in vivo procedure, postprandial glucose measured as IAUC was obtained in a group of eighteen healthy volunteers (ten did the test with muffins and eight with breads).
In in vitro, a reduction in the expected glycemic index regarding the control muffin was achieved with the partial substitution of wheat flour by a mixture of resistant starch, dextrin and lentil flour. In breads, with the partial substitution of wheat flour by a mixture of resistant starch and dextrins, a decrease in the expected glycemic index was also observed. In in vivo, a reduction in GI was also achieved both in muffin and in bread. All the obtained GI was higher in in vitro method.
Despite the fact that in vitro overestimate in vivo method, the trend in the reduction in GI seems to be similar in both methods. With the substitution assayed, a reduction in the expected glycemic index and the glycemic index were obtained both in muffins and in breads.
通过体外和体内程序，评估两种烘焙食品（松饼和面包）成分的改良是否能降低其血糖指数。
对两种面包和两种松饼进行了体外和体内血糖指数评估，每种类别都包含一种标准产品。对于体外测定，使用淀粉消化动力学方法。对于体内过程，在一组 18 名健康志愿者中测量餐后葡萄糖作为 IAUC（胰岛素增敏指数曲线下面积）获得。
在体外，通过用抗性淀粉、糊精和扁豆粉的混合物部分替代小麦粉，与对照松饼相比，预期的血糖指数降低。在面包中，通过用抗性淀粉和糊精的混合物部分替代小麦粉，也观察到预期血糖指数降低。在体内，松饼和面包的 GI 也都降低了。两种方法中，体外获得的 GI 都偏高。
尽管体外方法高估了体内方法，但两种方法中降低 GI 的趋势似乎相似。通过所测试的替代，在松饼和面包中均获得了预期血糖指数和血糖指数的降低。
