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Glycemic index of buckwheat bread

Rokka, Susanna; Järvenpää, Eila and Tahvonen, Raija (2010) Glycemic index of buckwheat bread. Paper at: Plant breeding and management for human nutrition - How we can produce more healthful crops and food products? NJF seminar 419, Forssa, Finland, 10-11 June 2010.

PDF - Published Version - English


Glycemic responses (two hour tolerance test) of buckwheat bread containing buckwheat and oat
flour and control bread containing oat flour only were measured in clinical studies according to
FAO/WHO recommendations noticing the recent improvements in the methods; A standard
evening meal (supper) was be provided for each test person for the nights before tests, and test
persons got exact orders for the exercise on the test morning. Test persons (10) fasted 8-12
hours before each test. They ate a portion of bread or glucose containing 50 g available
The GI values of buckwheat bread and control bread will be shown in poster. The preliminary
results of six test persons show that buckwheat bread has a slower but longer lasting glycemic
effect than glucose. In addition, test persons commented in their questionnaires that
the buckwheat bread kept feel of hunger away efficiently.
According to the preliminary results, buckwheat bread seems to be a good choice to stabilize
blood glucose levels after meal.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:buckwheat, glycemic index
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Finland > Luke Natural Resources Institute
Related Links:http://www.mtt.fi/english
Deposited By: Koistinen, Riitta
ID Code:18299
Deposited On:11 Feb 2011 07:40
Last Modified:11 Feb 2011 07:40
Document Language:English
Refereed:Not peer-reviewed

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