Abstract

This study investigates the postprandial glycemic and satiety responses to different dietary polysaccharides added to milk (2% M.F.). The objective was to assess their effects on postprandial blood glucose levels, appetite, and subsequent food intake. Using a repeated-measures design, 30 healthy females (18–30 years) consumed 250 mL of either plain milk (control) or milk supplemented with carrageenan (2.5 g), guar gum (2.5 g), or alginate (2.5 g), followed by an ad libitum pizza meal after 120 minutes. Both alginate and guar gum reduced caloric intake at the subsequent meal. Additionally, they significantly suppressed post-treatment (0–120 min) blood glucose levels and average appetite (p < 0.0001), with guar gum having a more pronounced effect. Alginate also resulted in lower blood glucose levels (p < 0.0001) compared to the control and carrageenan. These findings suggest that milk supplemented with alginate or guar gum may aid in the short-term regulation of postprandial glycemia and satiety.

Presenters

Muhammad Umair Arshad
Professor of Food Science, Government College University Faisalabad, Punjab, Pakistan

Details

Presentation Type

Paper Presentation in a Themed Session

Theme

Food, Nutrition, and Health

KEYWORDS

SATIETY, FOOD INTAKE, GLYCEMIA, MILK, POLYSACCHARIDES

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