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Improved Postprandial Response and Feeling of Satiety after Consumption of Low-Calorie Muffins with Maltitol and High-Amylose Corn Starch

Authors

  • J. Quílez,

    1. Author Quílez is with Dept. de Tecnologia, Europastry, S.A., Ctra. Sarral a Barberà s/n, 43424—Sarral, Spain. Authors Bulló and Salas-Salvadó are with Human Nutrition Unit, Facultat de Medicina i Ciencies de la Salut, Univ. Rovira i Virgili. 43201- Reus, Spain. Direct inquiries to author Quílez (E-mail: j.quilez@europastry.com).
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  • M. Bulló,

    1. Author Quílez is with Dept. de Tecnologia, Europastry, S.A., Ctra. Sarral a Barberà s/n, 43424—Sarral, Spain. Authors Bulló and Salas-Salvadó are with Human Nutrition Unit, Facultat de Medicina i Ciencies de la Salut, Univ. Rovira i Virgili. 43201- Reus, Spain. Direct inquiries to author Quílez (E-mail: j.quilez@europastry.com).
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  • J. Salas-Salvadó

    1. Author Quílez is with Dept. de Tecnologia, Europastry, S.A., Ctra. Sarral a Barberà s/n, 43424—Sarral, Spain. Authors Bulló and Salas-Salvadó are with Human Nutrition Unit, Facultat de Medicina i Ciencies de la Salut, Univ. Rovira i Virgili. 43201- Reus, Spain. Direct inquiries to author Quílez (E-mail: j.quilez@europastry.com).
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Abstract

ABSTRACT:  The aim of this study was to determine the postprandial glucose (GR), insulin (IR), and triglyceride response as well as the satiety response (SR) to low-calorie muffins (LCMs) and to compare them to those of conventional plain muffins (PMs) and bread. The LCMs had a lower fat content, their sugar was replaced by maltitol, and wheat flour was partially replaced by high-amylose corn starch. We used bread as a reference to calculate glycemic (GI), insulinemic (II), and satiety indices (SI). Seven men and 7 women (33 ± 7.8 y; body mass index = 25.8 ± 2.9) were studied in a randomized crossover design and were given either bread, an LCM, or a PM during 3 different occasions. Plasma glucose, insulin, and triglyceride concentrations were periodically measured for 2 h after consumption. We used the same design in a separate assay to evaluate SR by means a subjective questionnaire. The results show that LCMs reduced the IR by 30% (P= 0.03) and lipemic response by 50% (P < 0.001) compared to PMs. GR was only found to be significantly different between bread and LCMs (52% lower in LCM; P= 0.03), with PMs in an intermediate position. The SR of LCMs is similar to bread and higher than PMs (191%; P= 0.02). We concluded that LCMs are a product with a very low GI with better postprandial and SRs than PMs. These metabolic properties are useful in normal and overweight persons. However, further research is needed on the effects of this type of products in individuals with impaired glucose tolerance.

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