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| Poster #405 Don Tucker Finalist: Palatability and post-prandial glycemic responses of breads enriched with soybean flour |
| Stephanie Okoye1, Rachel Carlson2, David Dohem2, Kenneth Dallmier3, Yanina M. Pepino1,4,5 1Division of Nutritional Sciences, University of Illinois Urbana-Champaign, Urbana, IL, United States 2Northern Crops Institute, Fargo, ND, United States 3Demand Side Ag, Mahomet, IL, United States 4Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, IL, United States 5Carle Illinois College of Medicine, Urbana, IL, United States |
Bread, a carbohydrate-rich staple food, is a primary calorie source in many regions worldwide but often lacks balanced nutritional value. This study aimed to address two key objectives: first, to determine whether replacing a portion of wheat flour with soy flour in bread, thereby increasing dietary protein, reduced postprandial blood glucose excursions without increasing insulin spikes in individuals with overweight or obesity. Second, to evaluate whether the modified bread maintains sensory appeal for consumers. Using a within-subject design, 10 adults (5 males, 5 females) without diabetes (age 32 years (SD 5); BMI 30.53 kg/m2 (SD 3.16)) participated in three study visits. In a quasi-randomized order, they consumed isocaloric portions of bread containing 0% (control), 10%, or 30% soy flour. Blood samples were collected via intravenous catheter before and at multiple intervals within two hours after bread consumption to measure plasma glucose and insulin concentrations. Participants also rated hunger, satiety, and product liking using visual analog scales. Results showed a dose-response relationship between soy flour content and reductions in plasma glucose over time, peak plasma glucose, and glucose area under the curve (AUC) (all p values <0.05) with no differences in insulin concentrations between bread conditions. The 30% soy flour bread significantly reduced peak glucose and AUC compared to the control bread (p <0.05), while the values for the 10% soy flour bread were intermediate between the 0% and 30% soy flour. All breads were equally liked, and there were no differences in hunger or satiety ratings (all p > 0.1). These findings suggest enriching bread with at least 30% soy flour may optimize metabolic benefits by reducing postprandial glucose spikes without compromising sensory appeal. |