Tam Buğday Ekmeğine Uygulanan Isıl İşlemin Ekmeğin Glisemik İndeksi Üzerine Etkisi

Amaç: Ekmek ülkemizde temel karbonhidrat ve enerji kaynaklarındandır. Obezite, diyabet ve kalp hastalıklarının önlenmesi ya da tedavisinde besin ögesi içeriği nedeni ile tam buğday unundan ekmek tüketimi önerilmektedir. Buna karşın literatürde ekmeğe uygulanan ısıtma işleminin glisemik indeks üzerine etkisinin gösterildiği çalışmalar sınırlı sayıdadır. Bu çalışmanın amacı tam buğday ekmeğine uygulanan ısıl işlemin glisemik indeks üzerine etkisini saptamaktır. Bireyler ve Yöntem: Çalışma 19-35 yaş arası (22.5±3.4 yıl, 6 erkek, 4 kadın) 10 sağlıklı birey ile yürütülmüştür. Bireylere birer hafta ara ile 8 saatlik açlık sonrası 50 g sindirilebilir karbonhidrat içeren referans besin olarak glukoz ve beyaz ekmek, test besini olarak tam buğday ekmeği ile 6 dakika boyunca 220 o C ısıl işlem uygulanmış tam buğday ekmeği verilmiş ve 0, 15, 30, 45, 60, 90. ve 120. dakikalarda parmak ucundan kapiller kan glukoz ölçümleri aynı cihazla yapılmıştır. Bulgular: Çalışma sonucunda glukoza göre tam buğday ekmeğinin glisemik indeksi 78.4 iken, ısıl işlem uygulanmış tam buğday ekmeğinin 107.7 bulunmuştur. Tam buğday ve kızarmış tam buğday ekmeğinin 0, 15, 30, 60. ve 90. dakikalarda kan glukoz düzeyini yükseltme miktarları arasında istatistiksel olarak önemli bir fark bulunmazken (p>0.05), 45. ve 120. dakikalarda anlamlı farklılık gözlenmektedir (p

Impact of Heat Treatment on the Glycemic Index of Whole Wheat Bread

Aim: In Turkey, bread is a major source of carbohydrates and energy. Whole wheat bread is recommended based on the evidence of its effects on prevention and treatment of obesity, diabetes and heart diseases. In our knowledge, there is not any study demonstrating the effect of heating methods on glycemic index of whole wheat bread. The aim of this study was to determine the effect of heating on the glycemic index of whole wheat bread. Subjects and Methods: All subjects consumed 50 g digestable carbohydrate from glucose, white bread (reference food), whole wheat bread, whole wheat bread toasted in oven for 6 minutes at 220 o C (test foods) after 8 hours of fasting in weekly intervals. Capillary blood glucose measurements of the subjects were made on 0, 15, 30, 45, 60, 90, and 120 th minutes. Result: Compared to glucose, glycemic index values were 78.4 for whole wheat bread; 107.7 for toasted whole wheat bread. While there was no significant difference between blood glucose levels in whole wheat bread and toasted whole wheat bread at 0., 15., 30., 60. and 90 th minutes (p>0.05), statistically significant differences in 45 th and 120 th minutes were determined (p

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