Abstract：
:In a randomized, repeated-measures design, the glycaemic response and satiety ratings of a potato and leek soup were compared with and without the addition of 5 g of yellow mustard bran. Ten healthy, non-smoking, moderately active male subjects (mean age of 21.1 years and mean body mass index 23.2 kg/m(2)) were recruited to the study. Capillary blood glucose and satiety were measured at 0, 15, 30, 45, 60, 90 and 120 min, postprandial of each food. The incremental area under the blood glucose curve, blood glucose at each time point and satiety rating were calculated and compared via paired t-test. Mean blood glucose values at 15, 30 and 90 min (p < 0.0001, p < 0.0001 and p = 0.0059, respectively) were all significantly lower with the addition of 5 g of yellow mustard bran. In conclusion, this study demonstrated the attenuation of postprandial glycaemic response following the addition of 5 g of yellow mustard bran to a soup.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Lett AM,Thondre PS,Rosenthal AJdoi
10.3109/09637486.2012.728201subject
Has Abstractpub_date
2013-03-01 00:00:00pages
140-6issue
2eissn
0963-7486issn
1465-3478journal_volume
64pub_type
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