Study on the postprandial glycemic response and in vitro starch digestion of wheat products with fenugreek extract

• Main Authors: Lu, Mei-Chen, 盧美蓁
• Other Authors: Lin, Jenshinn
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/agm2wn

碩士 === 國立屏東科技大學 === 食品科學系所 === 106 === At present, diabetes is the most common chronic disease in the world, and the diabetes complications affect human health seriously. People often diet with wheat flour which is usually made into noodles, biscuits and other products. The products made of wheat are mostly medium and high glycemic index, and cause postprandial blood glucose to rise rapidly, if long-term -consumption will cause hyperinsulinemia and increases insulin resistance and triggers type 2 diabetes. Previous studies have indicated that fenugreek is rich in soluble fiber which are galactomannans. It can not only form a gel in the stomach and delayed gastric emptying but also slow down postprandial blood glucose. Therefore, adding 0, 4 and 6% fenugreek extract from Chinese, Canada and India into wheat products (noodles and biscuits) was studied to understand postprandial blood glucose, incremental area under glucose response curve (IAUC), glycemic index, glycemic load, and insulinemic index in healthy subjects by finger-prick to collect fasting and postprandial blood at 15, 30, 45, 60, 90 and 120 min. The results showed that in the noodles and biscuits groups with 6% fenugreek extract had a significantly lower plasma glucose concentration at 30 min (p<0.05) than 4% and control group. IAUC is no significant between control group and test group. On the insulinemic index, the addition of 6% fenugreek extract from Canada significantly reduced the insulinemic index of noodles and biscuits. In addition, the glycemic index after in vivo and in vitro digestion was compared and the results showed that the addition of 6% fenugreek extract was significantly lower than 4%, and control group (p<0.05). In vivo tests, noodles were made from China fenugreek extract had the lowest glycemic index (56.4±3.6). Biscuits had the lowest glycemic index from Canada (53.7±3.6). In vitro tests, noodles with Canada fenugreek extract, the estimated glycemic index is the lowest (65.56±1.25, 76.25±0.80), which belongs to the medium and high glycemic index, and biscuits with China fenugreek extract, the estimated glycemic index is the lowest (53.96±0.30, 68.86±0.19), which belong to low and medium glycemic index. According to the experimental results, the addition of 6% fenugreek extract show better results, which is beneficial to control postprandial blood glucose in the diet.