Hypoglycemic effect of Tofu refuse-enriched cake on blood glucose level in healthy subjects and its sensory attributes

Abstract

In order to utilize efficiently discharged tofu refuse (Okara), a tofu refuse-enriched cake (TREC) was prepared by addition of tofu refuse, sugar, egg, margarine, edible vegetable oil, salt, baking powder and vanilla essence, and its approximate compositions, hypoglycemic effect in vivo and sensory attributes were compared with those of wheat-based cake as a control. According to approximate composition analysis, dietary fiber was higher in TREC than in the control, in which the content of insoluble dietary fiber was extremely high. Single-dose oral administration of TREC significantly lowered blood glucose 30 min after loading of 50 g of sugars in healthy subjects (p < 0.05). Glycemic index was 39.1% lower in TREC than in the control. The results of sensory evaluation revealed that texture, easiness of swallowing and overall taste of TREC were more agreeable than those of the control (p < 0.05). There was no significant difference of external appearance or smell between TREC and the control (p > 0.05). The acceptability of TREC was also significantly higher than that of the control (p < 0.001). These results suggest that TREC may not only prevent increases in postprandial glucose level but also have good palatability.