Glyceamic response to frozen stored wheat rolls with inulin and oat fibre

Barbara Borczak , Elżbieta Sikora , Marek Sikora , Cristina Molina Rosell , C. Collar


The aim of this study was to examine the effect of dietary fibre addition to partially baked and frozen wheat rolls on the glycaemic index (GI). Healthy humans volunteers (n = 15) took part in the study. They were asked to attend six times in the early morning, over three weeks. Each tested four types of wheat rolls – two without dietary fibre addition: (1) fully baked, non-frozen (FBNF), (2) partially baked and frozen (PBF); and two with the addition of 10% dietary fibre: (3) fully baked, non-frozen (FBNF + F), (4) partially baked and frozen (PBF + F). Glucose solution was used as a reference food and tested twice. Blood glucose concentrations were measured before consumption, as well as at 15, 30, 45, 60, 90 and 120 min after the start of the meal. Dietary fibre consisted of oat fibre (75%) and of inulin (25%). It was concluded that both factors (freezing and fibre), applied to the wheat rolls at the same time, reduced statistically significantly (P ≤ 0.05) the glycaemic index by 34% – PBF + F (GI = 53 ± 7) compared to control – FBNF roll (GI = 87 ± 11). This effect was not observed when fibre supplementation or frozen storage were applied separately.
Author Barbara Borczak (FoFT / DoHN)
Barbara Borczak,,
- Department of Human Nutrition
, Elżbieta Sikora (FoFT / DoHN)
Elżbieta Sikora,,
- Department of Human Nutrition
, Marek Sikora (FoFT / DoToC)
Marek Sikora,,
- Department of Technology of Carbohydrates
, Cristina Molina Rosell
Cristina Molina Rosell,,
, C. Collar
C. Collar,,
Journal seriesJournal of Cereal Science, ISSN 0733-5210, (A 35 pkt)
Issue year2012
Publication size in sheets0.5
Keywords in EnglishGlycaemic index, Wheat rolls, Dietary fibre, Frozen storage
Internal identifierWTŻ/2012/2
Languageen angielski
LicenseJournal (articles only); author's original; Other open licence; after publication
Score (nominal)40
Publication indicators WoS Citations = 11
Citation count*
Additional fields
FinansowanieThis study has been carried out with financial support from the Commission of the European Communities, FP 6, Thematic Area “Food quality and safety”, FOOD-2006-36302 EU-FRESH BAKE. It does not necessarily reflect its views and in no way anticipates the Commission’s future policy in this area. This study was also supported by the Polish Ministry of Science and Higher Education, grant No. 162/6PR UE/2007/7.
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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