저항전분, 통호밀 및 프락토올리고당을 첨가한 식빵의 개발과 Glycemic index 감소 효과 (Glycemic Index Lowering Effects of Breads Supplemented with Resistant Starch, Whole Rye Grain and Fructooligosaccharide)

서지정보

· 발행기관 : 대한지역사회영양학회
· 수록지 정보 : 대한지역사회영양학회지 / 12권 / 2호 / 189 ~ 197페이지
· 저자명 : 박민아, 이정원, 신말식, 이선영

초록

본 연구는 혈당 관리가 필요한 사람에게 혈당지수가 낮은 식빵을 제공할 목적으로, 설탕을 프락토올리고당으로 대체하고 식이섬유로서 거친 통호밀가루와 저항전분 2가지(RS2 와 RS4)를 밀가루에 일정 비율 첨가한 식빵을 개발하여 기호도 및 혈당지수(glycemic index, GI)를 평가하였다. 식빵의 관능평가 결과 대조군과 프락토올리고당을 첨가한 흰식빵(Bf)이 5점 중에 3.8점의 높은 기호도를 보였고 식이섬유를 첨가한 경우 3.4~3.0점으로 보통이상이었다. 건강한남녀 대학생 13명의 평균 GI는 유의적인 차이를 보여 RS2 (RS2f)와 통호밀(Ryef)이 45.9와 46.1로 대조군의 67.8 보다 낮았으나 RS4(RS4f)와 프락토올리고당(Bf)는 각각66.7와 80.5로 대조군과 유사하였다. 1인 1회 분량을 30 g 으로 하여 산출한 GL도 같은 경향으로 Ryef와 RS2f가 다른 것에 비해 낮았다.
결론적으로 저항전분 제2형과 거친 통호밀가루로 제조한식빵은 GI 감소 효과를 나타냈고 기호도도 보통 이상으로 수용 가능하므로 혈당 관리가 요구되는 사람들의 건강기능성식빵으로서 권장될 수 있을 것이다. 식빵의 기호도 향상을 위해 식빵 제조 과정의 개선이 요구된다. GI 감소 효과가 나타나지 않은 프락토올리고당과 RS4가 GI에 미치는 영향에 대해서는 추후 더 연구되어야 할 것이다.

영어초록

Low glycemic index (GI) foods have been reported to be very important in the control of blood glucose levels in diseases such as diabetes mellitus and obesity, which are becoming more prevalent in Korea. Bread consumption at breakfast and as a snack is also on the rise. To provide low GI alternatives, breads supplemented with dietary fibersfructooligosaccharide (FOS), ground whole rye, and 2 types of resistance starch (RS2 and RS4)-were developed. The GIs for these breads were evaluated with 13 healthy college students (M6, F7) and sensory tests were done. Four kinds of breads were made through the modification of a basic recipe for white bread (the control, B) as follows: for Bf, the entire amount of sugar was replaced with FOS. For Ryef, 50% of the white wheat flower was replaced with roughly ground wholerye (20 mesh: 12-20 mesh = 1 : 3) in addition to replacing sugar with FOS. For RS2f and RS4f, 20% of the white wheat flower was replaced with RS2 or RS4, in addition to replacing sugar with FOS. The overall preference score of Bf was similar to that of B, while those of Ryef, RS2f and RS4f were lower than that of B, but showed the acceptable degree of the overall preference. The glycemic indices of Ryef and RS2f were 46.1 and 45.9 respectively, which were significantly lower than the GI of B, 67.8. The GIs of Bf and RS4f were, however, 66.7 and 80.5 respectively, showing no significant difference compared to B. The glycemic loads for a 30 g serving were 9.5, 5.9, 6.2, 11.0 and 9.0 for B, Bf, Ryef, RS2f and RS4f, respectively. In conclusion, addition of RS2 or roughly ground whole rye to the dough formula significantly lowered the GI. Since the preferences shown for those two breads were acceptable, they may be recommended as a substitute for white bread for persons who need blood glucose management. More studies on the bread making process are required to improve preference and acceptance. Although GI lowering effects for F and RS4 were not found in this study, further studies are needed to verify their effects. (Korean J Community Nutrition 12(2) : 189~197, 2007)

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