The carbohydrate content in different foods may have different effects on postprandial blood glucose. Study was conducted to compare the glycemic effect of 50g carbohydrate in fruits (watermelon, Persian melon, grapes and pears) in normal, IGT and diabetic subjects. Thirty two subjects, 12 NIDDM, 12 IGT and 8 normals, with a mean age of 53±7 years were randomly selected. The subjects came to Va...

1. The effect of isoenergetic substitution of bran and wholemeal bread for white flour and white bread was investigated in six healthy volunteers in a metabolic unit. 2. A 21 d high-fibre experimental period was preceded and followed by a 14 d control period, so that each experiment lasted 7 weeks. Blood samples were taken on each of the last 3 d and faeces collected (using carmine markers) for...

Background and aims: Bread is considered as one of the important sources of sodium in the Iraniandiet and salt is the main source of sodium, which is used to produce bread. The assessment of dietaryintake is a reliable method that shows nutritional problems in the community. Therefore, the purposeof this study was to evaluate the intake of salt, sodium, and potassium through b...

The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...

The purpose of this research was to evaluate the potential a sourdough containing cricket powder hydrolysate by RO25 Yarrowia lipolytica strain produce an innovative bakery product. hydrolysed bread (RO25H-CB) compared with control obtained from traditional using wheat flour and additional no-hydrolysed sourdough. results showed that RO25H-CB had highest amount proteins free fatty acids than br...

salinity is one of the important problems in the world's agricultural land that each year millions tons of salt from the soil through crop irrigation arrive to arable lands. wheat is one of the first and most important cereal crops in the world that provide staple food for more than a third of the world's population. using modern genetic methods such as sequencing provided quickly and...

Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer's quality perception of brea...

A high performance liquid chromatographic method was developed for determination of aflatoxin B1 (AFB1) in foods using a monolithic column with sample clean up on an immunoaffinity column. The method was validated for analysis of AFB1 in rice, bread, puffed corn snack, wheat flour and peanut samples. The average recoveries for AFB1 in different foods ranged from 94.4 to 102.5% with the coeffici...

OBJECTIVES Pulses are low glycemic index (GI) foods and have been associated with reduced risk of heart disease, diabetes and some cancers. However the blood glucose and insulin responses of hummus, a food containing chickpea, have not been thoroughly tested. METHODS Ten healthy subjects each consumed 11 breakfast study meals in randomized order over a period of 15 weeks. Hummus was consumed ...

AIM To compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill®. METHODS Our aim was to evaluate if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, different transit times, and fewer IBS symptoms than regular rye bread. The study wa...