Effect of Type IV Resistant Starch‐Enriched Breads on Appetite, Glycemic Index, and Glycemic Response

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ABSTRACT This study aimed to evaluate the Glycemic Index (GI) of breads enriched with resistant starch (RS) and assess the impact of RS on appetite‐related parameters. A sample of 10 healthy individuals was recruited for this crossover study. GI was measured by tracking capillary blood glucose levels, using glucose and white bread as control foods and bread containing type IV RS as the test food. Subjective appetite sensations were concurrently evaluated using a 100‐mm Visual Analogue Scale (VAS). Venous blood was analyzed to measure glucose, insulin, Glucagon‐Like Peptide‐1 (GLP‐1), Peptide YY (PYY), and ghrelin at intervals of 0‐, 30‐, 60‐, and 120‐min post‐consumption. The GI of white bread and RS‐enriched bread was classified in the medium range. However, breads containing RS exhibited a lower GI than glucose. RS‐enriched bread also resulted in significantly higher fullness ratings compared to white bread ( p < 0.05). Significant differences were observed in GLP‐1 and PYY levels at all measured time points, while ghrelin levels showed notable reductions at 30 and 60 min ( p < 0.05). Type IV RS, produced domestically, demonstrated a moderate lowering effect on the GI of bread when compared to glucose. Additionally, RS appears to have a suppressive effect on appetite, as reflected in subjective and biochemical appetite measures, suggesting its potential for inducing satiety through enhanced hormonal responses.