The Hypoglycemic Effect and Palatability of Doughnuts and Pound Cakes Prepared Using Combinations of Japanese Whole Rye, Whole-Wheat and Wheat Flours

The aim of this study was to produce doughnuts and pound cakes capable of reducing postprandial glycemia. Proximate composition, in vivo hypoglycemic effect, and palatability of the products were investigated. In doughnuts, mixing ratios of Japanese whole rye, whole wheat, and hard flours were 0 : 0 : 50 (D0), 0 : 40 : 10 (D1), and 40 : 0 : 10 (D2). Total dietary fiber (TDF) level was higher in D1 and D2 than in DO. Blood glucose level was significantly (p<0.05) lower in D1 at 15 min and in D2 at 15 and 30 min than in DO after 50 g sugar loading in healthy subjects. Acceptability of D1. was higher and that of D2 was lower compared to DO. In pound cakes, mixing ratios of Japanese whole rye, whole wheat, and soft flours were 0 : 0 : 25 (CO), 0 : 20 : 5 (C1), and 20 : 0 : 5 (C2). TDF level was higher in C1 and C2 than in C0. Blood glucose level was significantly (p<0.05) lower in C1 than in CO at 90 min after 50 g sugar loading in healthy subjects. Samples did not significantly differ in palatability. The results suggest that the selection of main raw materials and the processed food form are important factors in producing bakery products with hypoglycemic effects and high palatability.