Glycemic Index and Hedonic Acceptance of White Bread: A Mini Review

Abstract

This systematic review analysed studies retrieved from ScienceDirect and PubMed, with a total of six articles included out of 82 identified. The inclusion criteria were publications from 2021–2025, written in English, focused on white bread made from 100% wheat flour, reporting both GI (predicted or direct) and hedonic overall acceptance, and published in open-access journals. Data were synthesized descriptively based on journal quality, sensory panel characteristics, and GI–hedonic relationships.

All selected articles were published in Q1-ranked journals, ensuring high research credibility. Studies originated from Taiwan, Brazil, Mexico, Thailand, India, and Nigeria. Most used untrained panellists (26–116 participants, aged 17–62 years), reflecting general consumer perception. Reported GI values were mostly high (93–96), except one moderate result (64.96), while hedonic scores remained favourable (6.5–8.5/9), indicating strong consumer acceptance despite GI concerns. White bread generally exhibits a high GI level but maintains high sensory preference among consumers. These findings highlight the need for formulating healthier white bread options that balance nutritional quality and sensory satisfaction for Indonesian consumers.