Effect of wheat bread fortified with carob molasses pulp flour and germ on glycemic response and antioxidant capacity in healthy volunteers

The aim of this study was to develop whole wheat bread recipes enriched with locust bean molasses pulp and germ, which are food industry by-products with high insoluble pulp and antioxidant content, acceptable in terms of sensory properties and to examine the effect of the developed breads on the glycemic response and plasma antioxidant capacity in healthy individuals. The bread to be produced is aimed to reduce the incidence and severity of chronic diseases caused by inflammation. In order to determine the developed bread, the glycemic index values of the samples containing 5 different ratios of carob molasses pulp flour (KPPU) (0%, 5%, 10%, 15%, 20%) were measured and the formulation that would produce the lowest glycemic index value was determined. In the second stage, another formulation of bread was produced by adding 5 different ratios of germ (0%, 5%, 10%, 15%, 20%) to the whole wheat bread formulation determined in the first stage. After that, sensory evaluation was carried out with the 7-point hedonic scale method and the bread formulation with the lowest 5 points and the highest germ content constituted the test whole wheat bread of the study. As a result, a functional bread with the lowest glycemic index (hence the highest fiber) and the highest proportion of germ (hence high antioxidant capacity) was obtained. As a result of the hedonic test, the bread containing 20% KPPU AND 20% germ was decided. All physical and chemical analyses of the bread were carried out at Toros University Food Chemistry Laboratory. The study was conducted with 16 individuals between the ages of 19-35 years, who were completely healthy and volunteers. Sociodemographic characteristics, anthropometric measurements and food consumption records were collected by face-to-face interviews. Blood samples were taken at the private hospital and blood glucose measurements were performed in the biochemistry laboratory of the hospital. A special measurement kit was used for Total Antioxidant Status (TAS) and Total Oxidant Status (TOS). The results were analyzed on blood samples at private laboratory and transmitted. The data related to the results were evaluated and transferred to the thesis. Keywords: Carob molasses pulp flour, germ, bread, pulp, antioxidant, glycemic response