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A high fiber cookie made with VERSAFIBE&[trade] 1490 dietary fiber reduces post‐prandial glucose and insulin responses in healthy adults
Author(s) -
Stewart Maria L,
Zimmer J. Paul
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.798.6
Subject(s) - medicine , food science , glycemic , meal , dietary fiber , post prandial , morning , insulin , wheat flour , maltodextrin , diabetes mellitus , chemistry , endocrinology , organic chemistry , spray drying
VERSAFIBE™ 1490 dietary fiber is a resistant starch type 4 derived from potato, containing 90% total dietary fiber (TDF, AOAC 991.43 method). This low‐viscosity fiber ingredient has many food applications, including snacks, bread, pasta, and cookies. In this double‐blind, randomized, cross‐over study, we compared the glycemic response to two cookies in 28 healthy adults. The test cookie was formulated with VERSAFIBE 1490 dietary fiber and refined wheat flour (24.1 g TDF) and the control cookie was formulated with maltodextrin and refined wheat flour (0.5 g TDF, control). The cookies were matched for total weight, total carbohydrate, sugars, protein, and fat. Subjects were randomly assigned the treatment order. The primary outcome was the two‐hour (baseline to 120 min) intravenous blood glucose incremental area under the curve (iAUC 0‐120min ). During each 24‐hour study period, subjects consumed a standard evening meal, fasted for 12 hours, and arrived at the study clinic the following morning. Serum glucose, serum insulin, and capillary glucose were measured at 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, 120 min, 180 min and 240 min after cookie consumption. This study was conducted in accordance with the ethical principles outlined in the Declaration of Helsinki and approved by the Institutional Review Board (IRB Services, Aurora, Ontario). All subjects provided informed consent prior to enrolling in the study. Product perception (sensory evaluation and overall liking) was similar between the two treatments. The VERSAFIBE 1490 dietary fiber cookie reduced the post‐prandial serum glucose iAUC 0‐120min by 44% (p = 0.004) and reduced the maximum glucose concentration (C max0‐120min ) by 8% (p = 0.001) versus the control cookie. Consumption of the VERSAFIBE 1490 dietary fiber cookie resulted in a significant 46% reduction of the post‐prandial serum insulin iAUC 0‐120min (p < 0.001) and a 23% reduction in C max0‐120min (p = 0.007) versus the control cookie. There was a 48% reduction in the elevation of post‐prandial capillary glucose iAUC 0‐120min (p < 0.001) and a 9% decrease in C max 0‐120min (p = 0.005) when participants consumed the VERSAFIBE 1490 dietary fiber cookie versus the control cookie. Serum glucose, serum insulin, and capillary glucose values were significantly lower at individual time points when the VERSAFIBE 1490 dietary fiber cookie was consumed versus the control cookie. This study shows that VERSAFIBE 1490 can be incorporated into a cookie and significantly reduce post‐prandial glucose and insulin responses in healthy adults. The consumer perception of the high‐fiber VERSAFIBE 1490 dietary fiber cookie was similar to the low‐fiber control cookie, which demonstrates a practical approach to formulating baked goods with high dietary fiber content. Support or Funding Information This study was funded by Ingredion Incorporated, Bridgewater, NJ, USA. Copyright 2016 by Ingredion Incorporated