Wheat Bread with a Lower Glycemic Reaction Using Creole Maize and Turmeric: A Transdisciplinary Approach

Abstract

Adopting a transdisciplinary approach with the agricultural community of San Pedro Potla in the State of Mexico, where diseases such as diabetes are prevalent, it is necessary to propose foods that elicit a lower postprandial response to prevent this disease. This can be achieved by generating nutraceutical staple foods that elicit a lower postprandial response. Based on two agricultural products — Creole maize (CM) and turmeric- this research proposes producing added-value boxed bread with nixtamalized Creole maize and nixtamalized CM and turmeric. All added bread samples had a lower glycemic response, the best results were found for bread samples with maize and turmeric added, which significantly (p ≤ 0.05) reduced the glycemic response by 14 to 19%. (2) Regarding phenolic compounds, breads with maize and turmeric showed trends to respect gallic acid reached its highest concentrations in breads prepared with hard yellow maize and turmeric (from 1.55 to 3.6 μg·mL⁻¹). These results could be incorporated into nutrition education programs that promote the production and consumption of healthy foods in maize-producing communities to prevent diseases such as diabetes.