SciELO - Scientific Electronic Library Online

 
vol.33 número2Composición nutricional de las porciones de alimentos comunes en las dietas vegetarianasPatrones alimentarios de ultramaratonistas chilenos índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


Nutrición Hospitalaria

versão On-line ISSN 1699-5198versão impressa ISSN 0212-1611

Resumo

REYNA, Nadia et al. Formulation of nutritional bars with dairy proteins: glycemic index and satiety effect. Nutr. Hosp. [online]. 2016, vol.33, n.2, pp.395-400. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.122.

It has been studied in young adults (12 men and 8 women) the glycemic index, glycemic load and satiety effect produced by three types of nutritional bars formulated with whey proteins (LS), caseins (CS) or carbohydrates (HC) against a control group (C). It has been found significant differences (p < 0.05) in relation to blood sugar levels for HC bar (129 ± 8 mg/dl) against CS bar (103 ± 6 mg/dl) and LS bar (86 ± 8 mg/dl) after 30 min of its intake. Furthermore, it has also been found significant differences (p < 0.05) between glycemic index of three types of studied bars (LS = 11.5 ± 3.9; CS = 40.7 ± 6.5; HC = 68.8 ± 13.0). On the other hand, nutritional bars formulated with dairy proteins (LS y CS) showed a satiety effect more heavy and prolonged than carbohydrate bar (HC). The results reveal that dairy proteins may be used as functional ingredients to develop diabetic and dietary supplies.

Palavras-chave : Dairy proteins; Glycemic index; Satiety.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )