Reference Number: 432
Year: 2016
Link: Link to original paper
Health: Glycemic response
Nutrition: Antioxidants | Fibre | Polyphenols
Summary
Extracts from different plant sources have been shown to modify starch digestion from carbohydrate-rich foods and lower resulting glycemia. It was hypothesized that extracts rich in polyphenols, added to white bread, would improve the glycaemic response and insulin response and increase satiety in healthy participants. An in vitro dose-response analysis was performed to determine the optimal dose of a variety of extracts (baobab fruit extract, green tea extract, grape seed extract, and resveratrol) for reducing rapidly digestible starch in white bread. The 2 extracts with the greatest sugar reducing potential were then used for the human study in which 13 volunteers (9 female and 4 male) were recruited for a crossover trial of 3 different meals. On separate days, participants consumed a control white bread, white bread with green tea extract (0.4%), and white bread with baobab fruit extract (1.88%). Glycaemic response, insulin response, and satiety were measured 3 hours postprandially. Although enriched breads did not reduce glycaemic response or hunger, white bread with added baobab fruit extract significantly (P < .05) reduced the total (0-180 minutes) and segmental insulin area under the curve at 0 to 90, 0 to 120, and 0 to 150 minutes, and therefore reduced the amount of insulin needed for a given blood glucose response. This preliminary research suggests that there is potential for baobab fruit extract added into white bread to improve insulin economy in healthy adults.
Significance of this study to the sourdough baker:
We can use Baobab in our botanical blends to potentially improve the glycaemic response to the bake. The Baobab fruit is rich in vitamins and minerals and contains both soluble and insoluble dietary fibres. It has a good antioxidant capacity with a high level of vitamin C and the polyphenols, flavonoids and tannins.
