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Nutrición Hospitalaria

On-line version ISSN 1699-5198Print version ISSN 0212-1611


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.

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.

Keywords : Dairy proteins; Glycemic index; Satiety.

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