Determination of glycemic responses of pumpkin doughnut in healthy adults

Abstract

The objective of this study was to determine the blood glucose responses and glycemic index of pumpkin doughnut. Incorporation of 50% pumpkin in doughnut formulation had increased the moisture, ash, and crude fat content, and decreased the carbohydrate content. The study subjects consisted of 14 healthy subjects (7 male and 7 female; mean age 23.21± 1.53 years, mean body mass index, 20.91± 1.27 kg/m2), were randomly ingested with 2 test meals, namely, control doughnut and pumpkin doughnut and also glucose solution (reference food) on separate days. The entire test involved was done in replication for 2 times. Subjects were fed with the test meals after 10-12 hours overnight fasting. Each meal contained 50g available carbohydrate whereby 104 g of control doughnut and 119. 7 g of pumpkin doughnut have to be consumed by each subjects. Capillary finger-prick blood samples for glucose analysis were obtained at 0, 15, 30, 45, 60, 90 and 120 minute. Result shows that the peak blood glucose levels were observed at the time of 45 minutes for all the test meals. Glucose solution gave the highest value of blood glucose level (6.85 ±1.34), followed by control doughnut (5.61±1.03) and pumpkin doughnut (5.31±1.14). Female showed a higher fasting blood glucose response compared to male. It was found that there was no significant difference (p>0.05) in the blood glucose response between the genders for both test meals. The IAUC of glucose was highest (137.52 ± 11.44), followed by control doughnut (95.99 ± 7.50) and pumpkin doughnut (79.24 ± 9.03). The GI of control doughnut and pumpkin doughnut were (72.37 ± 6.87) and (65.53 ± 7.23) respectively. In conclusion, incorporation of 50% pumpkin changed the IAUC significantly, but did not change the GI values as compared to control doughnut.