GLYCEMIC INDEX AND POSTPRANDIAL GLUCOSE RESPONSE OF WHOLE WHEAT MUFFINS PREPARED WITH DIFFERENT SWEETENERS IN YOUNG ADULTS

Abstract

Background: As global diabetes cases are on rise, interest in low-glycemic food sources is growing.

Despite existing knowledge on coconut palm sugar’s general glycemic advantages, its metabolic

impact and consumer acceptance in widely consumed baked products like muffins remain

understudied. Objective of this study was to examine the glycemic effect of coconut palm sugar

(CPS) versus refined white sugar in whole wheat muffins by providing in-vivo data of both sugars,

a critical step towards developing healthier bakery options.

Materials and Methods: Twenty healthy volunteers from different BMI groups received both

coconut palm sugar and refined sugar muffins in randomized crossover manner. Fasting and 45, 90,

and 120 minutes post-prandial blood glucose was measured.

Results: Coconut palm sugar muffins had a lower overall glycemic index (GI = 49.61) compared to

refined sugar muffins (glycemic index = 70.37), especially in participants with normal BMI (p <

0.05). While inconsistent responses were observed in the underweight group, overall coconut palm

sugar muffins produced lower peak glucose and recovery to baseline values.

Conclusion: The results confirm coconut palm sugar as a potential natural sweetener for diabetic

bakery products. Future research should explore long-term glycemic effects of coconut palm sugar

in larger, more diverse populations and optimize its use across a broader range of bakery products to

further establish its suitability as a healthier sweetener alternative.