In cheese making, whey is the liquid that is separated from the clot formed as a result
of coagulation of milk with rennet or acid, does not coagulate and contains milk dry
matter. Serum proteins in whey increase the nutritional value of whey proteins and help
the absorption of minerals. In addition to their nutritional value, whey proteins have
important health effects in terms of other metabolic functions such as strengthening
immunity, stimulating gastrointestinal hormone secretion, antiviral activity, and satiety
response. Therefore, the aim of this study was to add whey powder, which is lost as waste
in cheese production and has many health benefits, to bread, which is consumed very much
daily in Turkey, to enrich bread in terms of nutrients and to examine the effect of whey
powder added bread on postprandial blood glucose. The study is planned to be conducted in
20 healthy individuals aged 19-35 years with normal body mass index (18.5-25.0 kg/m2)
between August 2024 and March 2025. In the study, all volunteer participants will be
randomly assigned to a breakfast meal consisting of all bread types (bread made from
white flour, bread made from white flour with whey powder added, bread made from whole
wheat flour and bread made from whole wheat flour with whey powder added) for four
consecutive days. During these days, participants will have their fasting blood glucose
measured immediately before the meal containing the test bread and will then be asked to
consume the entire test bread with their breakfast meal within 15 minutes. After
breakfast, postprandial blood glucose will be measured at 15, 30, 45, 60, 90, 120
minutes. Food consumption records will be taken by the researchers and participants will
be instructed not to eat or drink anything 8 hours before breakfast and not to perform
any physical activity other than their daily activities during that day. Anthropometric
measurements will be taken by the researchers using appropriate methods and food
consumption records will be questioned in detail on a daily basis. According to the food
consumption record, the types and amounts of foods consumed daily will be determined and
energy, macro and micronutrient values will be analyzed using the Turkey Specific
Nutrition Information System (BeBIS) computer program. There is no study in the
literature investigating the effect of whey powder added to bread on blood glucose. In
addition, enriching bread, which is very important in the nutrition of the Turkish
nation, with whey powder, which is considered as "waste", will contribute to both
sustainability and economy.
