ECE2024 Eposter Presentations Diabetes, Obesity, Metabolism and Nutrition (383 abstracts)
Carob powder-enhanced bread: a promoting alternative for the gluten-free diet
Kouloud Boujelben 1 , Mohamed Khairi Arous 1 , Fatma Mnif 1 , Dhoha Ben Salah 1 , mouna elleuch 1 , Faten Haj Kacem Akid 1 , Nadia Charfi 1 , Mouna Mnif 1 , Mohamed Abid 1 & Nabila Rekik Majdoub 1
1Hedi Chaker Hospital, Endocrinology, Sfax, Tunisia
Introduction: The gluten-free diet is a challenge not only for the patient and their treating physician but also for specialists in the agro-food industry. Gluten-free breads, especially those made from corn, are reputed to be of lower quality than wheat bread. In this context, we conducted a study to test gluten-free cornbread enriched with carob (GFCEC) in terms of flavor, acceptability, and glycemic index
Methods: This is a prospective study involving a group of healthy Tunisians. Our study included 7 healthy volunteers to investigate the glycemic response. We tested 3 foods: white bread, gluten-free cornbread (GFC) and GFCEC. Each tested food contains 50 g of carbohydrates, which are present in 100 g of white bread, 87 g of GFC, and 60 g of GFCEC. A rating test was employed to assess the tasted products based on a 5-point increasing hedonic scale (1=extremely unpleasant, 5=very pleasant) and involved 30 participants. All participants filled out an evaluation form focusing on taste, smell, aftertaste, and overall appreciation. At the end, participants selected their preferred product among the three options.
Results: The average age was 25±10.18 years, and the average Body Mass Index (BMI) was 23.63±5.17 kg/m2. All 7 volunteers for the glycemic response study were females (100%). The glycemic index of GFC was 61.04%, while that of GFCEC was 40.13%, compared to the reference white bread. GFCEC had the highest percentage of taste preference (85%). The smell of GFCEC was significantly more appreciated (P< 0.001). The aftertaste of GFCEC was the favorite among the majority of tasters (85%). Overall appreciation of GFCEC was the highest among tasters (85%). GFCEC was preferred by 90% of the participants.
Conclusion: Carob, thanks to its polyphenol-rich fiber content, possesses beneficial metabolic effects, particularly acting as a hypocholesterolemic, anti-hyperglycemic, and antioxidant agent. Its incorporation into GFC could provide both health and hedonic benefits. GFCEC could be a preferred alternative, especially for diabetic patients with celiac disease, for whom dietary management remains a perpetual challenge.
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Endocrine Abstracts
ISSN 1470-3947 (print) | ISSN 1479-6848 (online)
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