Macromineral enrichment of white bread reduces postprandial glycaemia without altering sensory properties: A crossover study

Abstract

Background: Metabolism of refined carbohydrates, which are associated with detrimental health effects, is known to be affected by macrominerals including P, Mg and K. Aims: To assess the impact of their addition to flour on the sensory properties of white pita bread and postprandial glycaemia of healthy individuals. Methods: The study was conducted at the American University of Beirut (between February and October 2014). Plain, restored and fortified wheat flour, with macrominerals were used to prepare 3 types of bread: white pita bread (WP), restored white pita bread (WP-R) (premilling levels) and fortified white pita bread (WP-F) (double the premilling levels). Sensory characteristics of bread were assessed and postprandial glycaemia was determined using a single-blinded crossover design whereby participants consumed 1 of the 3 different types of pita bread in random order. Results: No significant difference (P > 0.05) between the different types of bread was detected using the triangle and acceptability tests, except for texture (P < 0.05). Macromineral enrichment of bread (WP-R and WP-F) significantly reduced postprandial glucose (P = 0.013) and triglyceride (P = 0.001) levels. Conclusions: Macromineral enrichment of refined carbohydrates may have a promising role in lowering postprandial glucose and triglycerides, and thus decrease their negative health consequences..