Abstract
ObjectiveOily grains such as flax, sesame and poppy are common additions to bakery products. To evaluate the effect of particle size on postprandial glycemia, whole or finely ground omega‐3 rich grain Salba was baked into white bread in a dose response study.MethodsUsing an acute randomized, double‐blind, crossover design, 13 healthy subjects (5M; 8F; BMI 26.3 ± 7.3kg/m2) received, on 8 different occasions, either 7, 15 or 24 g of whole or finely ground Salba baked into white bread cotaining 50g available carbohydrate or bread control given twice. Capillary blood was taken fasting and at 15, 30, 45, 60, 90 and 120 minutes after consumption.ResultsCompared to control, all treatments containing 7,15,or 24g of whole and ground Salba reduced blood glucose iAUC (p=0.03) by 20%, 28% and 35% respectively compared to control (p<0.05), in dose dependent fashion (slope = ‐1.2 ± 0.05). No differences in glucose responses were found between whole vs ground Salba at the same dose levels.ConclusionsAddition of either whole or finely ground Salba to white bread lowers postprandial glycemia equally in a dose‐dependent manner making this novel omega‐3 grain versatile for consumption. Baking whole Salba in bread may also extend shelf life by minimizing fat oxidation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
