CJO - Abstract - Guar bread: acceptability and efficacy combined. Studies on blood glucose, serum insulin and satiety in normal subjects

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    Guar bread: acceptability and efficacy combined. Studies on blood glucose, serum insulin and satiety in normal subjects
    P. R. Ellis, E. C. Apling, A. R. Leeds and N. R. Bolster (1981).
    British Journal of Nutrition, Volume 46, Issue 02, September 1981 pp 267-276 http://journals.cambridge.org/action/displayAbstract?aid=846104

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British Journal of Nutrition (1981), 46 : 267-276 Cambridge University Press
doi:10.1079/BJN19810032 (About doi)
Published online by Cambridge University Press 09 Mar 2007
 
Cambridge Journals Online - CUP Full-Text Page
British Journal of Nutrition (1981), 46:267-276 Cambridge University Press
Copyright © The Nutrition Society 1981
doi:10.1079/BJN19810032

Papers of direct reference to Clinical and Human Nutrition

Guar bread: acceptability and efficacy combined. Studies on blood glucose, serum insulin and satiety in normal subjects

P. R. Ellisa1, E. C. Aplinga1, A. R. Leedsa2 and N. R. Bolstera2

a1 Department of Food Science, University of Reading, London Road, Reading, Berks. RG1 5AQ
a2 Department of Nutrition, Queen Elizabeth College, University of London, Campden Hill Road, Kensington, London W8 7 AH
Article author query
ellis pr PubMed  Google Scholar
apling ec PubMed  Google Scholar
leeds ar PubMed  Google Scholar
bolster nr PubMed  Google Scholar

Abstract

1. Bread alone and supplemented with guar gum at three levels (50, 100 and 150 g/kg) was given to eleven non-diabetic subjects, and blood glucose and serum insulin were determined preprandialy, and at 30 min and 60 min after commencement of the meal. The satiating effect, up to 120 min, of the guar bread and its acceptability to the same group of normal volunteers was also studied.

2. No significant differences in blood glucose were observed between control and guar breads at 30 min and 60 min, apart from 100 g guar/kg bread at 30 min (P < 0·05). A significant difference in serum insulin was indicated between: control and 50 (P < 0·02) and 150 (P < 0·02) guar/kg breads at 30 min; control and 50 (P < 0·05), 100 (P < 0·001) and 150 (P < 0·05) guar/ke breads at 60 min.

3. There were no significant differences in the satiety scores for control and guar breads. Significant increases in satiety attributed to 150 g guar/kg bread were found when compared to: 50 g guar/kg bread immediately after eating (P < 0·05), 100 g guar/kg bread at 60 min (P < 0·02) and 50 and 100 g guar/kg breads at 120min (both P < 0·05).

4. There was a positive correlation between hedonic score and relative replacement of guar (r 0·62, P < 0·001, n 44) and from the regression line it was found that 50 and 100 g guar/kg breads produced hedonic scores close to a neutral response of 5, whereas 150 g guar/kg bread at a predictive score of 6·3 appeared to be unacceptable to our subjects.

5. Guar bread at the 100 g/kg level (59 g guar/kg bread) reduced the serum insulin by 48% at 60 min and is found to be an acceptable food product at this level of incorporation. However, more information is required to demonstrate the possible satiating potential of guar bread.

(Received January 05 1981)

(Accepted April 30 1981)

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