scholarly journals Analysis of glycemic index, glycemic load and acceptability of enteral formulas based on tempeh flour and jicama flour as innovations for hyperglycemia patients

Food Research ◽  
2020 ◽  
Vol 4 (S3) ◽  
pp. 46-53
Author(s):  
L. Wijayanti ◽  
Nuryanto ◽  
A. Rahadiyanti ◽  
D.Y. Fitranti ◽  
F.F. Dieny ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Glycemic Load ◽  
Index Formula ◽  
Index Test ◽  
Alpha Linolenic Acid ◽  
Factor Design ◽  
Enteral Formula ◽  
Enteral Formulas ◽  
Low Glycemic Index

Low glycemic index formula are recommended for patients with hyperglycemia. Although tempeh and jicama flour contains fiber, arginine, glycine, inulin and alpha-linolenic acid that can be used as ingredients for enteral formulas of hyperglycemic patients, the evidence in reducing the glycemic index has not been proven. This study analyzed the differences of glycemic index (GI), glycemic load (GL) and acceptability of enteral formula based on tempeh flour and jicama flour for hyperglycemic patients. An experimental study with a completely randomized single factor design, by using the three ratios of tempeh flour to jicama flour A (2:3), B (1:1) and C (5:3). The glycemic index test used a one-shot case study model on 30 women selected. Acceptability test (hedonic test) was held on 30 semi-trained panelists. Data was analyzed using the Kruskal Wallis test, Mann Whitney, and independent t-test. The GI of formulas A, B and C were 101.15, 96.21 and 41.06. The GL of three formulas were 114, 86, and 41. Panelists like the color, flavor, and texture of formulas A, B and C, while the taste of the formula was considered to be neutral. The results showed there were significant differences between the GI and the flavor of formulas A and C (p = 0.002), (p = 0.011) and B and C (p = 0.013), (p = 0.036). There were no differences between color, flavor and texture of the formulas (p > 0.005). There are significant differences of the GI and the acceptability in taste attributes between formulas A, B and C. Formula C has the lowest GI and GL but requires improvement of taste attribute.

scholarly journals Value added Indian flat breads with Ashwagandha and its glycemic response among normal healthy subjects

2018 ◽  
Author(s):  
Neelam Chaturvedi, Nishtha Raj and Ayush Borah
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Functional Foods ◽  
Glycemic Load ◽  
Value Added ◽  
Glycemic Response ◽  
Carbohydrate Quality ◽  
Improve Glucose Tolerance ◽  
Low Glycemic Index

The glycemic index (GI) provides an indication of carbohydrate quality whereas glycemic load (GL) provides carbohydrates quantity in a food and the insulin demand. Diet with low glycemic index and glycemic load have been shown to improve glucose tolerance on normal healthy subjects so there is a need for a more diversified range of foods with a low glycemic response. The objective of present work was to formulate ashwagandha based food products by utilizing their root powder as an ingredient and their glycemic responses on normal healthy subjects. The products (Chappati, Naan and Thepla) were developed by incorporation of 2%, 4%, 6% and 8% aswagandha root. The result showed that the products with 2% root powder were most acceptable by semi trained panels. Further, study was conducted on randomly selected 30 healthy subjects were fed most acceptable test recipe i.e. thepla and their glycemic response was anticipated. GI and GL values were 37.30 and 11.36 found to be lower 2% root incorporated in thepla while comparing with standard thepla. The data demonstrated that the test thepla belongs to low glycemic index and medium glycemic load. Thus, the inclusion of ashwagandha powder as a constituent can be used to achieve a wider range of low glycemic functional foods possessing sensory attributes that could be valuable for managing the diabetes mellitus.

scholarly journals Glycemic Index of Selected Foods in Jamaica

2019 ◽  
pp. 13-16
Author(s):  
Ryan Francis ◽  
Perceval S Bahado-Singh ◽  
Andrew O Wheatley ◽  
Ann Marie Smith ◽  
Helen N Asemota
Keyword(s):  
Glycemic Index ◽  
Glycemic Load ◽  
Psidium Guajava ◽  
Serum Glucose ◽  
Dietary Advice ◽  
Diabetic Patients ◽  
Citrullus Vulgaris ◽  
Glucose Levels ◽  
Significant Difference ◽  
Low Glycemic Index

Background: Fruits, vegetables and legumes for their complex carbohydrates, dietary fiber and micronutrients, should form an essential part of every diet. In order to give good dietary advice to diabetic patients, it is necessary to know the glycemic index of foods commonly consumed locally. The objective of this study was to determine the Glycemic Index (GI) and Glycemic Load (GL) of commonly available and consumed Guava (Psidium guajava), Watermelon (Citrullus vulgaris), Gungo (Cajanus cajan), Papaya (Carica papaya) and tomato (Solanum lycopersicum) in Jamaica. Methods: Ten (10) healthy Jamaican subjects (5 males, 5 females) with mean age 30 ± 2 years and mean BMI 25 ± 1 kg/m2 were recruited to the study. Using a non-blind, crossover design trial, the subjects consumed 50 (or 25) grams of available carbohydrate portions of glucose (standard food) and test foods after an overnight fast and their serum glucose levels were determined at 0, 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. Glucose was tested on three separate occasions, and the test foods once. The GI value was calculated geometrically by expressing the Incremental Area Under the Blood Glucose Curve (IAUC) for the test foods as a percentage of each subject's average IAUC for the standard food. Results: The results indicated that the IAUC for Watermelon (95 ± 11) was significantly higher (p<0.05) than that of Tomato (37 ± 12), and Gungo (58 ± 13). The differences in IAUC of Watermelon (95 ± 11), Guava (83 ± 27) and Papaya (80 ± 7) were not statistically significant. Similarly, there was no significant difference in GI among the samples studied. Conclusion: Tomato, Gungo, Papaya Watermelon and Guava were shown to have low glycemic index and glycemic load values.

scholarly journals The Glycemic Index and Organoleptic Test of Pekawai (Durio kutejensis) Chips

Pro Food ◽  
2018 ◽  
Vol 3 (2) ◽  
pp. 235 ◽  
Author(s):  
O. A. Lestari ◽  
S. Purwayantie
Keyword(s):  
Glycemic Index ◽  
Economic Value ◽  
Consumer Preference ◽  
Index Test ◽  
Flesh Color ◽  
West Kalimantan ◽  
Organoleptic Test ◽  
Unpleasant Smell ◽  
Descriptive Method ◽  
Low Glycemic Index

Pekawai fruit (Durio kutejensis) is one of the durian species that grows wild in the forests of West Kalimantan. It is known by its yellow-golden orange flesh color. It does not have an unpleasant smell and has non sticky flesh, which makes it attractive and has potential to be healthy snacks such as fruit chips. This research was conducted to find out consumer preference by doing organoleptic and glicemic index test. The glycemic index test has been done by 10 volunteers and organoleptic test conducted using scoring and hedonic methods with 35 panelists. Data analyzed with descriptive method. The results showed that pekawai chips has low glycemic index (12) and were liked by the panelists. The results showed that pekawai fruit, the exotic local fruit from West Kalimantan has big potential to be developed as a snack, which has high economic value and safe to be consumed by diabetics.   Keywords: glycemic index, pekawai, fruit, chips

Diet Combined with Desserts with a Low Glycemic Index/Glycemic Load Has a Positive Effect on Metabolic Syndrome Parameters in Overweight/Obese Children

2011 ◽  
pp. P3-689-P3-689
Author(s):  
Antonia Dastamani ◽  
Niki Philippas ◽  
Nektaria Papadopoulou ◽  
Paraskeyi Pervanidou ◽  
Christina Kanaka-Gantebein ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Glycemic Index ◽  
Glycemic Load ◽  
Obese Children ◽  
Positive Effect ◽  
Low Glycemic Index

scholarly journals PENGEMBANGAN PANGAN FUNGSIONAL BUBUR INSTAN RENDAH INDEKS GLIKEMIK BERBASIS PANGAN LOKAL

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Juenita Elfunam Mado ◽  
Dekie Rawung ◽  
Mercy Taroreh
Keyword(s):  
Glycemic Index ◽  
Research Method ◽  
Glycemic Load ◽  
Local Foods ◽  
Nutritional Content ◽  
Case Study Design ◽  
White Rats ◽  
Index Value

AbstractThe purpose of this study was to analyze the nutritional content and glycemic index value of local food-based instant porridge products. The research method used was experimental research with the determination of the glycemic index using a one-shot case study design on a sample of white rats (Rattus novergicus). The results obtained in this study are the glycemic index value of instant porridge which is included in the low GI category, namely goroho plantain 31,88, baruk sago 39,43, and "mulubebe" plantain instant porridge 43,35. Meanwhile, instant porridge that has medium GI is mocaf 59,34. The results of the calculation of the glycemic load of instant porridge which has a low glycemic load are goroho plantain 8.17, while those which have a moderate glycemic load are "mulubebe" plantain 11.88, baruk sago 12.02 and mocaf 17.16 . So that the use of carbohydrate sources from different local foods, namely goroho plantain flour, “mulubebe” plantain flour, baruk sago flour, mocaf flour in instant porridge affects the glycemic index value of instant porridge. Keywords: Instand porridge, glycemic index, plantain, mocaf, sago.

scholarly journals The Effect of Replacing Sucrose with Glucose-Fruit Syrup on the Quality Indicators of Plombières Ice-Cream

2021 ◽  
pp. 604-614
Author(s):  
Tatyana Shobanova ◽  
Antonina Tvorogova
Keyword(s):  
Glycemic Index ◽  
Dimensional Stability ◽  
Dynamic Viscosity ◽  
Mass Fraction ◽  
Glycemic Load ◽  
Control Sample ◽  
Ice Cream ◽  
Ice Crystals ◽  
Complete Replacement ◽  
Low Glycemic Index

Introduction. As functional products with a low glycemic index are becoming more and more popular, sucrose is gradually leaving food formulations. Glucose-fructose syrups (GFS) serve as substitutes for sucrose because they have a low glycemic index. The present research objective was to prove that GFS can be used for industrial production of functional foods, e.g. Plombières ice-cream with a low glycemic index. The list of technologically significant quality indices to be studied included dynamic viscosity, overrun, thermal and dimensional stability, and dispersion of the air phase and ice crystals. The experiment confirmed the synergistic effect of the mass fraction of fat and GFS on the dynamic viscosity, thermal and dimensional stability of the product, and a decrease of cryoscopic temperature. Study objects and methods. The research featured Plombières ice-cream. The control sample had a mass fraction of sucrose 14%; the experimental samples had a partial (3 and 5%) and complete replacement (14%) of sucrose. Rheological research methods helped to determine the dynamic viscosity; thermometric methods were used to measure the cryoscopic temperature of the mix and the temperature at unloading ice cream from the freezer, weighing methods – to determine the overrun, thermostatic methods – to establish thermal and shape stability, calculating methods – to define the share of frozen water, glycemic index, glycemic load, and sweetness. Results and discussions. The glycemic index of the test samples was 38–57, of the control sample – 60. The glycemic load per portion of 70 g was 5.3–7.8 (8.5 for control). The dynamic viscosity of ice cream mixes was 580–640 mPa·s (control – 563 mPa·s), the cryoscopic temperature –2.52–3.48°C, (control –2.32°C), and the temperature of unloading of the ice cream from the freezer at the share of frozen water of 50% was –5–7°C (control –4.6°C). As for thermal stability, after 90 min, the mass fraction of melt in the control sample was 35%, while in the sample with a complete replacement of sucrose, it was only 2%. In all the test samples, the structural elements had almost the same size. The diameter of air bubbles did not exceed 30 µm after hardening; the average size of ice crystals was 30–34 µm. The experimental data revealed no negative effect of replacing sucrose with GFS on the quality indicators of Plombières ice-cream. Conclusion. Glucose-fructose syrups can completely or partially replace sucrose while maintaining the quality parameters of Plombières ice-cream, e.g. dynamic viscosity, thermal and dimensional stability, dispersion of the air phase and ice crystals. The glycemic index decreased 1.6 times with a complete replacement of sucrose. Therefore, GFS can lower the glycemic index of Plombières ice-cream.

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