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Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects.
Br J Nutr. 2003 Sep; 90(3):551-6.BJ

Abstract

The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (<60) foods investigated were: macaroons (GI 45.7 (sem 3.0)) and carrot cake (GI 51.8 (sem 3.3)), with 200-250 g coconut flour/kg (P<0.05). The test foods with 150 g coconut flour/kg had GI ranging from 61.3 to 71.4. Among the test foods, pan de sal (GI 87.2 (sem 5.5)) and multigrain loaf (GI 85.2 (sem 6.8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (P<0.05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62.7 to 71.6 and did not differ significantly from the test foods with 150 g coconut flour/kg (P<0.05). A very strong negative correlation (r -0.85, n 11, P<0.005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus.

Authors+Show Affiliations

Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Tagig, Metro Manila 1631, Philippines. tpt@fnri.dost.gov.phNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

13129460

Citation

Trinidad, Trinidad P., et al. "Glycaemic Index of Different Coconut (Cocos Nucifera)-flour Products in Normal and Diabetic Subjects." The British Journal of Nutrition, vol. 90, no. 3, 2003, pp. 551-6.
Trinidad TP, Valdez DH, Loyola AS, et al. Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. Br J Nutr. 2003;90(3):551-6.
Trinidad, T. P., Valdez, D. H., Loyola, A. S., Mallillin, A. C., Askali, F. C., Castillo, J. C., & Masa, D. B. (2003). Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. The British Journal of Nutrition, 90(3), 551-6.
Trinidad TP, et al. Glycaemic Index of Different Coconut (Cocos Nucifera)-flour Products in Normal and Diabetic Subjects. Br J Nutr. 2003;90(3):551-6. PubMed PMID: 13129460.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. AU - Trinidad,Trinidad P, AU - Valdez,Divinagracia H, AU - Loyola,Anacleta S, AU - Mallillin,Aida C, AU - Askali,Faridah C, AU - Castillo,Joan C, AU - Masa,Dina B, PY - 2003/9/18/pubmed PY - 2003/10/17/medline PY - 2003/9/18/entrez SP - 551 EP - 6 JF - The British journal of nutrition JO - Br J Nutr VL - 90 IS - 3 N2 - The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (<60) foods investigated were: macaroons (GI 45.7 (sem 3.0)) and carrot cake (GI 51.8 (sem 3.3)), with 200-250 g coconut flour/kg (P<0.05). The test foods with 150 g coconut flour/kg had GI ranging from 61.3 to 71.4. Among the test foods, pan de sal (GI 87.2 (sem 5.5)) and multigrain loaf (GI 85.2 (sem 6.8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (P<0.05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62.7 to 71.6 and did not differ significantly from the test foods with 150 g coconut flour/kg (P<0.05). A very strong negative correlation (r -0.85, n 11, P<0.005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus. SN - 0007-1145 UR - https://www.unboundmedicine.com/medline/citation/13129460/Glycaemic_index_of_different_coconut__Cocos_nucifera__flour_products_in_normal_and_diabetic_subjects_ L2 - https://www.cambridge.org/core/product/identifier/S0007114503001594/type/journal_article DB - PRIME DP - Unbound Medicine ER -