email: wendy.hunt@murdoch.edu.au

The aim of the study was to investigate the effect of consumption of high amylose noodles on satiety and postprandial glycaemic response. Satiety was mean fullness over 2-hour periods measured by monitoring changes in feelings of fullness and calculating the total area under the curve.

Methods: Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180g) containing 15%, 20% and 45% amylose. Fasting blood glucose concentrations were taken from capillary blood samples with postprandial blood glucose concentrations measured at 15, 30, 45, 60, 90 and 120 minutes.

Results: Subjects consuming high amylose noodles made with flour containing 45% amylose reported greater satiety and significantly greater blood glucose levels at 15, 30 and 45 min (5.5 ± 0.11 mmol/L, 6.1 ± 0.11 mmol/L and 5.6 ± 0.11 mmol/L; P = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ± 0.12, 6.6 ± 0.12 mmol/L and 5.9 ± 0.12 mmol/L).

The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ± 9.49 mmol/L/min, was 3.4% lower than consumption after low amylose noodles with 20% amylose (662.9 ± 9.49 mmol/L/min), P = 0.021. Subjects reported greatest satiety 15 minutes after consumption for all noodle formulations with high amylose noodle consumption inducing the highest satiety. Satiety in subjects consuming noodles made with flour containing 45% amylose had the greatest satiety area under curve to 120 minutes.

Conclusion: Noodles made from high amylose wheat flour increase satiety and attenuate postprandial glycaemia in healthy young adults as characterised by the significantly lower blood glucose concentration and 3.4% reduction in glycaemic response.