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Impact of White Bread Fortified With Carob Molasses Pulp Flour and Wheat Germ on Glycemic Response and Antioxidant Capacity in Healthy Subjects
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DOI：10.1002/fsn3.71046.png)
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Abstract
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This clinical trial aimed to develop a functional white bread formulation enriched with carob molasses pulp (CMP) flour and wheat germ—nutrient-rich by-products with high insoluble fiber and antioxidant content—and to evaluate its effects on glycemic response and antioxidant capacity in healthy individuals. In the formulation phase, five bread samples with 0%–20% CMP flour were developed. Based on sensory scores and fiber/starch composition, wheat germ (0%–20%) was incorporated into selected CMP breads to optimize acceptability and nutritional quality. The final test bread (20% CMP +20% wheat germ) and control bread (white bread) underwent physical and chemical analyses, including dietary fiber, resistant starch, and antioxidant capacity. In the intervention phase, 16 healthy volunteers (aged 19–35) consumed each bread for 1 week. Blood glucose (BG), total antioxidant status (TAS), total oxidant status (TOS), and Visual Analogue Scales (VAS) satiety and appetite scores were evaluated at fasting and at 30, 60, 120, and 180 min post-consumption. Compared to control bread, the test bread had significantly higher fiber, polyphenols, antioxidants, and resistant starch (p < 0.001). No significant differences were observed in BG, TAS, or TOS (p > 0.05). However, VAS results showed that the test bread enhanced satiety, particularly at 0 and 30 min (p < 0.001). In conclusion, a sensory-acceptable, functional bread was developed. While it did not significantly alter glycemic or oxidative responses in the short term, it may contribute to appetite regulation.
Keywords:
dietary fiber
functional foods
nutritional intervention
polyphenols
postprandial glucose
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