ArticleFood science & nutrition2025
Impact of White Bread Fortified With Carob Molasses Pulp Flour and Wheat Germ on Glycemic Response and Antioxidant Capacity in Healthy Subjects.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
7 authors.
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Abstract
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 (
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