Biological Effect of whole Wheat Bread on hypoglycemia in rats Mobarak, El. A.; A. S. I. El-Shazly and Sahar Osman

Abstract:
This research was carried out to determine the quality characteristics including chemical, technological and sensory attributes of bread produced from different wheat flour extraction (72%, 82% and 100%). Further glycemic responses of these bread were evaluated on diabetic rats. Results indicated that the bread from whole wheat flour (100% extr.).has the highest nutritional values (protein 11.5% fat 1.8% ash 2.0%, total dietary fiber 8.5% and total carbohydrates 76.2%) compared with bread of 72 and 82% extra., moreover; it has good technological and sensory evaluation values. Whole wheat bread significantly lowered post prandial blood glucose compared with wheat bread 72% and/or 82% extr. Furthermore whole wheat bread lowered total cholesterol, triglycerides and/LDL- cholesterol more than bread of 72 and 82% extr., meanwhile increased HDL- cholesterol in diabetic rats. Also whole wheat bread improved greatly liver function in diabetic rats after 4 weeks compared with other diets of wheat 72 and 82% extr. This may be due to the highest contents of phytic acid and dietary fiber in whole wheat bread (750mg/100gm and 8.5 gm/100gm respectively) compared with wheat bread of 72 and 82% extr.
It is concluded that it is possible to formulate whole wheat bread that could cater for therapeutic needs of various targeted population such as diabetics and persons suffering from coronary heart diseases or other disorders with impared carbohydrate/lipid metabolism.
Publication year 2010
Organization Name
serial title Egypt . J. of Appl. Sci
Author(s) from ARC
Publication Type Journal
↑