Assessment of the glycemic response in subjects with BMI <25 and >25 Kg/m2 of a tortilla based on nixtamalized corn added with cactus, oats, flaxseed and spinach

Abstract

Introduction: Currently in Mexico, there is interest in new functional foods that mitigate obesity and diseases such as diabetes and dyslipidemia. Various studies have shown that eating foods rich in fiber can help control body weight, increase satiety, and reduce cholesterol and low-density lipoprotein levels in the blood. Objective: To evaluate the glycemic index response in subjects with BMI <25 and >25 of a functional tortilla based on nixtamalized corn added with cactus, oats, flaxseed and spinach. Material and methods: Nixtamalization of corn was carried out traditionally with CaOH at 3.5% w/v. The mixtures of cactus, flaxseed, oats and spinach were established using a 2^k factorial experimental design, keeping the cooking temperature constant. In the best treatments, their proximal composition, antioxidant capacity, sensory acceptability and glycemic response were evaluated in subjects with Body Mass Index (BMI) <25 and >25Kg/m2 for 120 min every 60 min. Results and discussions: Through the ANOVA p<0.05% it was identified that the best treatment with antioxidant capacity 219.7 ± 10.8 µmol Trolox (ET)/g of the sample, protein content 7 ± 0.4 g/100 g, dietary fiber content 10 ± 0.6 g/100 g and acceptability of 7.8 ± 1.2 to the functional tortilla (FT) T2 treatment (17% cactus, 3% flaxseed, 3% oats and 3.5% spinach). The glycemic index in capillary glucose in subjects with BMI <25 and >25 Kg/m2 was significantly higher with the traditional tortilla intake compared to the T2 tortilla intake (17% nopal, 3%, flaxseed, 3% oats and 3.5% spinach). Conclusion: It is advisable to use the FT as an alternative for people with hyperglycemia and dyslipidemia problems, because it has a high dietary fiber content and low glycemic index.