Effect Of Addition Of L-Ascorbic Acid To Wheat Bread Dough On Blood Glucose Response, Glycemic Index And Glycemic Load In Normal Subject

The aim of this study was to determine the effect ascorbic acid (Vitamin C) as improver in bread on blood glucose response (BGR), Glycemic Index (GI) and Load (GL) healthy subjects. Three concentration namely, 5ppm, 10ppm 15 ppm were added Ab-Graib wheat flour 72 90% extraction making local flat bread. Chemical composition produced sensory properties determined order assess quantity intake by Volunteers (Undergraduate Graduate students collage Agriculture forestry, University Mosul) with BMI between 20-24 Kg/m2. Results show that samples which fortified had good acceptable properties. Both GI GL reduced both rate. addition decreasing more made from than 72% extraction, may be because dietary fibers contained. It concluded précised resulted extractions minimal increasing higher concentrations.