Acute Effect of Diets Varying in Glycemic Index and Glycemic Load on Blood Glucose, Insulin and Measures of Oxidative Stress

Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunteers to the Riceberry and wheat flour waffles at 0, 15, 30, 45, 60, 90, 120, 150, and 180 min were monitored. In addition, the glycemic index of the products was calculated. The finding revealed that replacing sugar with 50% (w/w of total sugar) palm sugar powder and 50% maltitol was the most acceptable formulation that received the highest acceptability scores in terms of overall acceptability and texture. The blood glucose levels of both Riceberry waffle and wheat flour were not significantly different. The glycemic index of Riceberry waffle and wheat flour waffle were 94.73 ± 7.60 and 91.96 ± 6.93, respectively. Therefore, Riceberry waffle could be used as an alternative gluten-free product for celiac patients, but not for diabetic patients.

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Acute effect of equicaloric meals varying in glycemic index and glycemic load on arterial stiffness and glycemia in healthy adults: a randomized crossover trial

European Journal of Clinical Nutrition ◽

10.1038/s41430-018-0182-2 ◽

2018 ◽

Vol 73 (1) ◽

pp. 79-85 ◽

Cited By ~ 4

Author(s):

Andreea Zurbau ◽

Alexandra L. Jenkins ◽

Elena Jovanovski ◽

Fei Au-Yeung ◽

Emma A. Bateman ◽

...

Keyword(s):

Arterial Stiffness ◽

Glycemic Index ◽

Crossover Trial ◽

Glycemic Load ◽

Acute Effect ◽

Healthy Adults ◽

Randomized Crossover Trial

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Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies

Journal of Food Quality ◽

10.1155/2020/5903109 ◽

2020 ◽

Vol 2020 ◽

pp. 1-6 ◽

Cited By ~ 1

Author(s):

Valentina A. Manullang ◽

Ayu Rahadiyanti ◽

Syafira N. Pratiwi ◽

Diana N. Afifah

Keyword(s):

Blood Glucose ◽

Dietary Fiber ◽

Glycemic Index ◽

Glycemic Load ◽

Protein Digestibility ◽

Protein Digestion ◽

Fiber Concentration ◽

Glucose Response ◽

Digestion Rate

Diabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index. Cookies made from tempeh gembus/tempeh gembus flour are expected to be eaten as a snack and are safe for people with diabetes. The aim of this research was to analyze glycemic index (GI), glycemic load (GL), dietary fiber, in vitro starch, and protein digestibility of cookies with tempeh gembus flour substitution. Completely randomized design research with one primary factor used cookies with variations of 0%, 25%, and 50% tempeh gembus flour substitution. GI was calculated using the Incremental Area Under the Blood Glucose Response Curve (IAUC) method. Dietary fiber concentration analysis was done by enzymatic methods. The starch and protein digestion rates were calculated using the in vitro method. GI, GL, dietary fiber, starch digestion rate, and protein digestion rate data were analyzed with descriptive methods. Cookies with lowest GI (47.01 ± 11.08%) and GL (6.90 ± 1.63) were found in cookies with 50% tempeh gembus flour substitution. The highest dietary fiber content (24.61 ± 0.41%), digestibility of starch (48.07 ± 0.01%), and protein (20.27 ± 0.43%) cookies were found in cookies with 50% tempeh gembus flour substitution. The higher tempeh gembus flour substitution produced low GI and GL while its dietary fiber, in vitro starch, and protein digestibility were highest.

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Ganyong-kelor snack bar's glycemic index as a diet for diabetics

JURNAL GIZI INDONESIA ◽

10.14710/jgi.9.2.105-110 ◽

2021 ◽

Vol 9 (2) ◽

pp. 105-110

Author(s):

Diyan Yunanto Setyaji ◽

Fransisca Shinta Maharini

Keyword(s):

Blood Glucose ◽

Glycemic Index ◽

Fasting Blood Glucose ◽

Glycemic Load ◽

Pharmacological Therapy ◽

High Blood Glucose ◽

High Fiber ◽

Glucose Levels ◽

Blood Glucose Levels ◽

Low Glycemic Index

Background: Lack of insulin or the inability of cells to respond to insulin causes high blood glucose levels or hyperglycemia, a hallmark of diabetes. Consumption of foods with a low glycemic index and high fiber has been shown to provide the same benefits as pharmacological therapy in the control of postprandial hyperglycemia and can prevent the incidence of hypoglycemia in people with diabetes. Ganyong (Canna edulis) is a food source of carbohydrates and fiber. Kelor (Moringa oliefera) contains protein and some phytochemical compounds which have a hypoglycemic effect.Objectives: The objective of the study was to analyze the glycemic index of ganyong-kelor snack bars as a diet for diabetics.Materials and Methods: Ten respondents fasted for 10 hours and checked their fasting blood glucose levels, then consumed 105 grams of bread as the reference food. Every 30 minutes after eating, the blood glucose levels were checked. In the following week, after fasted, all respondents consumed 157 grams of a ganyong-kelor snack bar and checked their blood glucose levels every 30 minutes.Results: Every 100 grams of ganyong-kelor snack bar contains 230.13 kcal, 31.97 grams of carbohydrates, 9.25 grams of fat, and 4.75 grams of protein. In this study, bread was used as a reference food. If bread was corrected with glucose as a reference food, the glycemic index of the ganyong-kelor snack bar was 38.08. The calculation of the glycemic load used the converted-glycemic index and the total carbohydrates contained in 100 grams of the food. Ganyong-kelor snack bar had a glycemic load value of 12.10.Conclusions: Ganyong-kelor snack bar had good nutritional content and was categorized as food with a low glycemic index. The hypoglycemic effect of the ganyong-kelor snack bar came from its high fiber content. Ganyong-kelor snack bar can be consumed as a healthy snack for diabetic people.

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