A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy.

摘要

Consumption of nutrient-poor snack foods in Western diets is believed to be contributing to the increasing prevalence of obesity and diabetes. Soy offers unique potential to provide high quality protein, dietary fibre and phytochemicals to snack foods to produce a more healthful nutritional profile. In this study, 27.3% of wheat flour was replaced with soy ingredients in a soft pretzel and evaluated for impact on satiety, glycaemic index (GI) and insulinaemic index (II). Firstly, the soy pretzel was tested for consumer acceptability by 51 untrained sensory panellists on a 9-point hedonic scale. Secondly, in a crossover trial, 20 healthy adults consumed soy and traditional pretzels (1000 kJ or 239 kcal each) after an overnight fast. They reported their levels of satiety on a 10 cm visual analog scale (VAS) for 2 h postprandially. Thirdly, 12 healthy, non-diabetic subjects consumed soy or traditional pretzels (50 +or- 2 g available carbohydrates) to determine the GI and II of both products. Blood glucose and insulin responses were monitored for 2 h after consumption and compared to a glucose reference. It was found that a consumer-acceptable soy soft pretzel had a lower mean (+or-SD) GI than its traditional counterpart: 39.1 (+or-20.4) for soy and 66.4 (+or-15.3) for wheat, (P = 0.002). However, soy addition did not statistically affect II (P = 0.15), or satiety (P = 0.91). A nutrient-dense soy pretzel formulation with 27.3% wheat flour replaced by soy ingredients attenuated postprandial glycaemia without markeldy affecting insulinaemia or satiety in healthy adults.