<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452024000200003</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.28.2.2053</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Assessment of the glycemic index in a white bread enriched with fermented cassava dough using Lactobacillus plantarum in apparently healthy volunteers]]></article-title>
<article-title xml:lang="es"><![CDATA[Determinación del índice glucémico en pan blanco enriquecido con masa de yuca fermentada con Lactobacilus plantarum en voluntarios aparentemente saludables]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[R Marisol]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz]]></surname>
<given-names><![CDATA[Mario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Loredo-Treviño]]></surname>
<given-names><![CDATA[Araceli]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Hernández]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garza]]></surname>
<given-names><![CDATA[Aurora]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Belmares]]></surname>
<given-names><![CDATA[Ruth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Coahuila Facultad de Ciencias Químicas Departamento de Investigación en Alimentos]]></institution>
<addr-line><![CDATA[Saltillo Coahuila]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Agraria Antonio Narro Departamento Ciencia y Tecnología en Alimentos ]]></institution>
<addr-line><![CDATA[Buena Vista Coahuila]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Medicina Departamento de Bioquímica y Medicina Molecular]]></institution>
<addr-line><![CDATA[Nuevo León ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<volume>28</volume>
<numero>2</numero>
<fpage>93</fpage>
<lpage>101</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452024000200003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452024000200003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452024000200003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: The substitution of wheat flour with cassava flour has resulted in high glycemic indices or products with low quality, while limited research on substitution with fermented dough has shown improved quality. Therefore, the aim of this research was to evaluate the In vivo glycemic index of a baked product supplemented with cassava dough fermented with lactic acid bacteria.  Methodology: Twenty-eight young adult students both genders participated, of whom 15 met the stipulated standards. Overall and by gender, the glycemic index of bread enriched to 20% with fermented cassava dough with glucose as standard was determined by capillary glycemia.  Results: There was a significant difference in the glycemic curve of bread against the standard. An average glycemic index of 40±6.33 was obtained, classifying it as &#8220;Low&#8221;, showing a different index between genders of 52±8.21 in men and 36±6.96 in women with no significant difference.  Conclusions: The use of fermented cassava dough as a partial substitution in wheat-based baked products is favorable for obtaining products with a lower glycemic index.  Funding: This research was supported by the CONACYT scholarship program in collaboration with the Universidad Autónoma de Coahuila, Faculty of Chemical Sciences, Departamento de Investigación en Alimentos, Functional Foods &amp; Nutrition, with scholarship number 1082548. Additionally, support was provided by the Department of Food Science and Technology, Universidad Autónoma Agraria Antonio Narro.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: La sustitución de harina de trigo por harina de yuca ha resultado en índices glicémicos altos o productos con baja calidad, mientras que las limitadas investigaciones de sustitución con masa fermentada muestran una mejor calidad, por lo que el objetivo de esta investigación fue evaluar in vivo el índice glicémico de un producto horneado adicionado con masa de yuca fermentada con bacterias ácido-lácticas.  Metodología: Participaron 28 estudiantes adultos jóvenes de ambos sexos de los cuales se aceptaron 15 bajo los estándares estipulados. En conjunto y por género, se determinó por glicemia capilar el índice glicémico de un pan enriquecido al 20% con masa fermentada de yuca con glucosa como estándar.  Resultados: Se presentó diferencia significativa en la curva glicémica del pan contra el estándar. Se obtuvo 40±6,33 de índice glicémico promedio en el pan clasificándolo como &#8220;Bajo&#8221;, mostrando un índice muy diferente entre el género de 52±8,21 en hombres y 36±6,96 en mujeres sin diferencia significativa.  Conclusiones: El empleo de masa fermentada de harina de yuca como sustitución parcial en producto horneado a base de trigo es favorable en la obtención de productos con menor índice glicémico.  Financiación: Esta investigación fue financiada como parte del programa de becas CONACYT en conjunto con la Universidad Autónoma de Coahuila Facultad de Ciencias Químicas, Departamento de Investigación de Alimentos, Functional Foods &amp; Nutrition, con número de beca 1082548. Así como el Departamento de Ciencia y Tecnología en Alimentos, Universidad Autónoma Agraria Antonio Narro.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Glycemic Index]]></kwd>
<kwd lng="en"><![CDATA[Cassava flour]]></kwd>
<kwd lng="en"><![CDATA[Bread]]></kwd>
<kwd lng="en"><![CDATA[Fermentation]]></kwd>
<kwd lng="es"><![CDATA[Índice Glicémico]]></kwd>
<kwd lng="es"><![CDATA[Harina de Yuca]]></kwd>
<kwd lng="es"><![CDATA[Pan]]></kwd>
<kwd lng="es"><![CDATA[Fermentación]]></kwd>
</kwd-group>
</article-meta>
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