JACN
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Figures Only
Right arrow Full Text
Right arrow Full Text (PDF)
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Lioger, D.
Right arrow Articles by Remesy, C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Lioger, D.
Right arrow Articles by Remesy, C.
Journal of the American College of Nutrition, Vol. 28, No. 1, 30-36 (2009)
Published by the American College of Nutrition

Influence of Sourdough Prefermentation, of Steam Cooking Suppression and of Decreased Sucrose Content during Wheat Flakes Processing on the Plasma Glucose and Insulin Responses and Satiety of Healthy Subjects

Delphine Lioger, PhD, Anthony Fardet, PhD, Pascal Foassert, MSc, Marie-Jeanne Davicco, PhD, Julie Mardon, PhD, Brigitte Gaillard-Martinie, MSc and Christian Remesy, PhD

INRA, Centre Clermont-Ferrand - Theix, UMR1019, Unité Nutrition Humaine (D.L., A.F., M.-J.D., J.M., C.R.)
Plateau technique de Microscopie (B.G.-M.)
F-63122 St Genès Champanelle, University of Clermont-Ferrand 1, UFR Médecine, UMR1019, Unité Nutrition Humaine, F-63000 Clermont-Ferrand (D.L., A.F., M.-J.D., J.M., C.R.)
Dailycer, Lieu dit « Aux sentiers d'Etelfay », 80500 Faverolles (D.L., P.F.), FRANCE

Address reprint requests to: Anthony FARDET, UNH, INRA Clermont/Theix, F-63122 St-Genès-Champanelle, FRANCE. Email: anthony.fardet{at}clermont.inra.fr

Background: Ready-to-eat breakfast cereals (RTE-BC) are eaten more and more frequently by both adults and adolescents, but their nutritional quality is far from satisfactory: they often contained too much sugars and lead to a high glycemic index (GI) which generally contributes to a more rapid return of the feeling of hunger favouring nibbling in the morning.

Objective: To reduce the GI and to improve the nutritional quality of standard wheat flakes (SWF) by adding a sourdough prefermentation step, suppressing steam cooking and decreasing the sucrose content (MWF, modified wheat flake).

Methods: Eleven healthy male volunteers were randomly given, at three separate times, SWF, MWF, and white-wheat bread (WWB, reference food). Plasma glucose, insulin and ghrelin concentrations were measured. The feeling of hunger was evaluated using a subjective rating scale. Starch structure of SWF and MWF was characterised by scanning electron microscopy.

Results: GI of MWF (83 ± 7) was 12% lower than that of SWF (94 ± 9) at 90 min but the effect was not significant. Insulinaemic index of MWF was significantly lower than that of SWF at 90 min (78 ± 6 vs 98 ± 8). Hunger feelings were lower following MWF consumption and were positively correlated (r = 0.98; P < 0.05) with plasma ghrelin concentrations, for which there was no significant difference between SWF and MWF. Starch granules of SWF were fully gelatinised unlike those of MWF.

Conclusion: Despite its relatively high GI, MWF could provide health benefits by improving the management of hunger feeling in the morning and by moderately improving insulin economy, which could be of interest for type 2 diabetic subjects. GI is not, therefore, the sole parameter reflecting the nutritional quality of cereal products.

Key words: wheat flakes, sourdough fermentation, steam cooking, glycemic index, satiety

Abbreviations: AUC = area under curve • GI = glycemic index • II = insulinemic index • MWF = modified wheat flake • RTE-BC = ready-to-eat breakfast cereal • SWF = standard wheat flake






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2009 by the American College of Nutrition.