Ignite Creation Date:
2024-05-06 @ 7:59 PM
Last Modification Date:
2024-10-26 @ 3:17 PM
Study NCT ID:
NCT06200272
Status:
ACTIVE_NOT_RECRUITING
Last Update Posted:
2024-01-10
First Post:
2023-12-13
Brief Title:
Effect of Carob Molasse Pose Flour and Germ On Glycemic Response and Antioxidant Capacity
Sponsor:
Toros University
Organization:
Toros University
Study Overview
Official Title:
Effect of Whole-Wheat Bread Enriched With Carob Molasse Pose Flour and Germ On Healthy Volunteers Glycemic Response and Antioxidant Capacity
Status:
ACTIVE_NOT_RECRUITING
Status Verified Date:
2023-12
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
None
Brief Summary:
Test with standard whole wheat bread germ and CMP added Its effect on glycemic response and antioxidant capacity in healthy adults will be examined For this purpose adult individuals will be carried out with 20 volunteer individuals between the ages of 19-35 years who do not have acute or chronic diseases and whose Body Mass Index BMI value is between 185-249 kgm2 Exclusion criteria will include using prescription drugs andor nutritional supplements being pregnant or lactating excessive alcohol consumption 2 drinksdaysmoking being in the menstrual period for female individuals and being allergic to the foods to be used in the study Individuals participating in the study will come to the research center twice in total one week apart to consume the bread produced After eating their usual dinner the night before the test individuals will be able to fast for 10-12 hours and drink only water during this period Basalfasting blood samples will be taken from individuals who come to the research center following fasting The bread will be consumed within 10 minutes and venous blood samples will be taken by the nurse in charge at 30 60 120 and 180 minutes During these three hours individuals will be ensured not to leave the research center or consume any other food Blood Glucose Total Antioxidant Level TAS and Total Oxidant Level TOS values will be checked in the blood samples
Blood Glucose Total Antioxidant Level TAS and Total Oxidant Level TOS values will be statistically evaluated in the blood samples of individuals who consume standard whole wheat bread and the test whole wheat bread developed by us If the results are found to be statistically significant consuming the bread produced will play an important role in preventing chronic diseases such as obesity diabetes and cardiovascular diseases
On the other hand by adding CMP and germ which are not currently evaluated to the bread formulation this study not only contributes to the prevention of food waste and sustainability by using low-cost food industry by-products but also enables the development of a bread-type with high nutritional value in terms of antioxidant-rich active ingredients vitamins and dietary fiber
Blood Glucose Total Antioxidant Level TAS and Total Oxidant Level TOS values will be statistically evaluated in the blood samples of individuals who consume standard whole wheat bread and the test whole wheat bread developed by us If the results are found to be statistically significant consuming the bread produced will play an important role in preventing chronic diseases such as obesity diabetes and cardiovascular diseases
On the other hand by adding CMP and germ which are not currently evaluated to the bread formulation this study not only contributes to the prevention of food waste and sustainability by using low-cost food industry by-products but also enables the development of a bread-type with high nutritional value in terms of antioxidant-rich active ingredients vitamins and dietary fiber
Detailed Description:
Bread is a traditional staple food widely consumed all over the world In our country whose diet is based on grain the flour used in bread making is subjected to the refining process The bran and germ parts are largely lost resulting in a decrease in the nutritional value of the bread and an increase in the glycemic index and load Therefore consuming high amounts of bread containing refined flour has been associated with an increase in chronic diseases such as obesity diabetes and cardiovascular diseases To reduce or eliminate this effect In recent years different nutritional enrichment studies aimed at reducing the health consequences mentioned above by improving the nutritional content of daily consumed bread have increasingly continued In this study Bread will be produced by adding germ obtained after processing the wheat grain which has a high antioxidant capacity and is rich in vitamins and dietary fiber and carob pulp Carob Molasses Pulp CMP which is not considered as waste after the production of carob molasses to the formulation of whole wheat bread which has been widely consumed in recent years The most suitable formulation will be determined by determining the chemical moisture ash protein fat total and resistant starch and antioxidant capacity and sensory properties appearance crust color taste smell chewiness etc of the bread produced in this way
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
False
Is a FDA Regulated Device?:
False
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None