Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours
The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle si...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4188 |
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| author | Ashley Pruett Fadi M. Aramouni Scott R. Bean Mark D. Haub |
| author_facet | Ashley Pruett Fadi M. Aramouni Scott R. Bean Mark D. Haub |
| author_sort | Ashley Pruett |
| collection | DOAJ |
| description | The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle sizes (fine, intermediate, coarse) was tested on eight healthy volunteers (ages 18–40) and compared to the glycemic index of whole grain corn, wheat, and rice flours produced using a similar product formula. Sorghum flour ground through a 0.5 mm screen (“fine”) had an overall similar particle size to that of the brown rice flour ground using a 0.5 mm screen. The range of GI values was 32 to 56, with only the GI of intermediate milled sorghum flour being lower than that of corn, rice, or wheat (<i>p</i> < 0.05). The lowest glycemic index (32 +/− 17) was found when using sorghum flour with an intermediate particle size (167 +/− 4 μm). Muffins made using brown rice had the next lowest glycemic index at 37 +/− 17. All GI values calculated had large standard deviations, which is common for these types of studies. These results can assist in the product development process to advance the quality of healthy, gluten-free sorghum-based foods for consumers. Further research should investigate if these results can be duplicated and the possible reason for the lower GI of intermediate particle size sorghum flour. |
| first_indexed | 2024-03-09T01:51:39Z |
| format | Article |
| id | doaj.art-3d33dc8ef3eb4bd3a126b8d429f696e5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:51:39Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3d33dc8ef3eb4bd3a126b8d429f696e52023-12-08T15:15:15ZengMDPI AGFoods2304-81582023-11-011223418810.3390/foods12234188Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat FloursAshley Pruett0Fadi M. Aramouni1Scott R. Bean2Mark D. Haub3Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USACenter for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 66502, USACenter for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 66502, USADepartment of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USAThe unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle sizes (fine, intermediate, coarse) was tested on eight healthy volunteers (ages 18–40) and compared to the glycemic index of whole grain corn, wheat, and rice flours produced using a similar product formula. Sorghum flour ground through a 0.5 mm screen (“fine”) had an overall similar particle size to that of the brown rice flour ground using a 0.5 mm screen. The range of GI values was 32 to 56, with only the GI of intermediate milled sorghum flour being lower than that of corn, rice, or wheat (<i>p</i> < 0.05). The lowest glycemic index (32 +/− 17) was found when using sorghum flour with an intermediate particle size (167 +/− 4 μm). Muffins made using brown rice had the next lowest glycemic index at 37 +/− 17. All GI values calculated had large standard deviations, which is common for these types of studies. These results can assist in the product development process to advance the quality of healthy, gluten-free sorghum-based foods for consumers. Further research should investigate if these results can be duplicated and the possible reason for the lower GI of intermediate particle size sorghum flour.https://www.mdpi.com/2304-8158/12/23/4188sorghumglycemic indexflour particle sizewheatcornwhole grain |
| spellingShingle | Ashley Pruett Fadi M. Aramouni Scott R. Bean Mark D. Haub Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours Foods sorghum glycemic index flour particle size wheat corn whole grain |
| title | Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours |
| title_full | Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours |
| title_fullStr | Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours |
| title_full_unstemmed | Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours |
| title_short | Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours |
| title_sort | effect of flour particle size on the glycemic index of muffins made from whole sorghum whole corn brown rice whole wheat or refined wheat flours |
| topic | sorghum glycemic index flour particle size wheat corn whole grain |
| url | https://www.mdpi.com/2304-8158/12/23/4188 |
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