Low-Glycemic Index Diets as an Intervention in Metabolic Diseases: A Systematic Review and Meta-Analysis

We aimed to investigate the effects of a low-glycemic index (GI) diet on the body mass and blood glucose of patients with four common metabolic diseases by conducting a systematic review and meta-analysis of studies comparing a low-GI diet (LGID) and other types of diet. Search terms relating to population, intervention, comparator, outcomes, and study design were used to search three databases: PubMed, Embase, and the Cochrane Library. We identified 24 studies involving 2002 participants. Random-effects models were used for 16 studies in the meta-analysis and stratified analyses were performed according to the duration of the intervention. The systematic review showed that LGIDs slightly reduced body mass and body mass index (BMI) (p < 0.05). BMI improved more substantially after interventions of >24 weeks and there was no inter-study heterogeneity (I2 = 0%, p = 0.48; mean difference (MD) = −2.02, 95% confidence interval (CI): −3.05, −0.98). Overall, an LGID had superior effects to a control diet on fasting blood glucose (FBG) and glycosylated hemoglobin. When the intervention exceeded 30 days, an LGID reduced FBG more substantially (MD = −0.34, 95% CI: −0.55, −0.12). Thus, for patients with metabolic diseases, an LGID is more effective at controlling body mass and blood glucose than a high-GI or other diet.

Estimated glycemic index of rice increases with the release of new varieties in the middle reach of the Yangtze River

The amylose content of newly-released rice varieties has steadily decreased in rice-growing regions in the middle reach of the Yangtze River during 2006–2021, to parallel increasing consumption of soft-textured rice with low amylose content. We estimated the glycemic index of these newly-released rice varieties and reveal a significantly increasing trend, showing a 0.3 annual increase in estimated glycemic index of new rice varieties released each year. These results highlight the need to assess the potential health risks associated with the development of soft-textured rice with low amylose rice.

UJI SENSORI DAN PENENTUAN INDEKS GLIKEMIK NASI BERAS PUTIH (Oryza satifa L.) SUBTITUSI PISANG KEPOK (Musa paradisiaca forma typical) SEBAGAI MAKANAN POKOK ALTERNATIF PENDERITA DIABETES MELLITUS TIPE 2

ABSTRACTThis study aimed to obtain the proportion of white rice and kepok banana based on sensory test results and the glycemic index of white rice with a substitution of kepok bananas. The research design used was an experimental method with a non-factorial Completely Randomized Design (CRD). The variation was in the proportion of white rice and kepok banana namely 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Each treatment was repeated three times. The sensory test was carried out using the hedonic test (level of preferences). The glycemic index was analyzed through the area under the curve (AUC) ratio of glucose response of food by measuring blood glucose levels during fasting for 30, 60, 90, and 120 minutes after consuming test foods (white rice with a substitution of kepok banana) and control (bread). The collected data were then analyzed using ANOVA and was followed by DMRT if there was a significant difference between treatments. The result of the research shows that in the sensory test, the proportion of white rice and kepok banana had no significant effect on color and aroma, but had a significant effect on texture and very significant effect on the taste of white rice with a substitution of kepok banana. The best treatment was obtained in the proportion of white rice and kepok banana 60%: 40% (NP1), with preference scores of color, aroma, texture, and taste reached 3.08 (like), 2.68 (like), 3.16 (like) and 3.12 (like), respectively. The selected treatment had a 20.13% glycemic index (low).Keywords: Sensory test, glycemic index,white rice, kepok banana,diabetes mellitusABSTRAKTujuan penelitian untuk mendapatkan perbandingan nasi beras putih dan pisang kepok yang terbaik berdasarkan hasil uji sensori dan indeks glikemik nasi beras putih yang disubtitusi pisang kepok. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL). Perlakuan terdiri atas 3 variasi perlakuan yaitu perbandingan nasi beras putih : pisang kepok 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Masing-masing perlakuan dibuat 3 kali ulangan. Uji sensori menggunakan uji hedonik (tingkat kesukaan) dan penentuan indeks glikemik dengan perhitungan perbandingan luas di bawah kurva (area under curve). Respon glukosa makanan melalui hasil pengukuran glukosa darah saat puasa; 30; 60; 90 dan 120 menit setelah konsumsi makanan uji yaitu nasi putih subtitusi pisang kepok dan makanan kontrol yaitu roti. Data hasil uji sensori dianalisis dengan metode Analisis of Varians (ANOVA) dan perlakuan yang berpengaruh nyata dilakukan uji lanjut dengan analisis DMRT. Berdasarkan hasil analisis uji sensori perbandingan nasi beras putih dan pisang kepok tidak berpengaruh nyata terhadap warna dan aroma, tetapi berpengaruh nyata terhadap tekstur dan berpengaruh sangat nyata terhadap rasa nasi beras putih subtitusi pisang kepok. Perlakuan terbaik diperoleh pada perlakuan nasi beras putih : pisang kepok 60% : 40% (NP1), dengan tingkat kesukaan terhadap warna 3,08 (suka), aroma 2,68 (suka), tekstur 3,16 (suka) dan rasa 3,12 (suka) serta nilai indeks glikemik 20,13% dengan kategori indeks glikemik rendah.Kata kunci: Uji sensori, indeks glikemik, nasi beras putih, pisang kepok, diabetes melitus

Functional Foods for Treatment and Prevention of Obesity and Its Associated Disorders

Obesity has now become an epidemic affecting wide variety of population across the world. It is associated with a cluster of cardiovascular diseases and other related metabolic disorders such as diabetes, hypertension, and cancer which is mainly caused due to the dysbiosis in the energy intake and expenditure. Researchers have found a wide variety of functional foods from different sources which help in combating and prevention of obesity and its related diseases. Recent advancement in nutritional science has led to the development of several functional foods with low glycemic index. The present chapter highlights about the problems related to obesity and the importance of various functional foods which have great potential to be incorporated in our daily diet to curb the menace of obesity.

EFFECT OF USING RESISTANT STARCH ON GLYCEMIC INDEX AND RHEOLOGICAL PROPERTIES OF MILKY PUDDING

In this study, resistant starch (RS)-enriched pudding production was performed in order to develop puddings with reduced glycemic index which could be consumed as functional milky dessert to cope with obesity and high blood sugar. Control sample without the resistant starch (RS) and three pudding samples with RS (1%, 2% and 3%) were prepared. Physical analyzes of the samples were performed, their sensory and rheological properties were examined and glycemic index analyzes were implemented in vitro conditions. With the addition of RS, the moisture content of the puddings decreased and there was an increase in L* value. The rheological properties of pudding samples were evaluated using a rheometer. Results showed that, the viscosities of the RS added samples were lower when compared to to the control sample. The glycemic index value decreased with the increase in the RS content of puddings. Sensory analysis test was performed to a group consisting of 10 panelists. 3% RS sample was determined to be more favorable. Analyzes showed that RS caused positive effects on pudding moisture, brightness, rheology and glycemic index. As a result of this study, it was found that the sample containing 3% RS had acceptable and favorable properties.

Formulation and Quality Evaluation of Foxtail Millet and Semolina Incorporated Ready-To-Cook Upma Mix

Traditional cuisine has risen to the top of the consumer’s list of preferences. Many traditional cereal-based dishes have been processed, and instant mixes such as instant upma, idli, and dosa have been made. Comfort foods are foods that require little or no processing or cooking before consumption, making them more convenient for the user. Ready to Cook (RTC) and instant foods have grown highly popular as a result of increased urbanization and industrialization, owing to today’s lifestyle and the need for quick-to-serve cuisine.The study’s goal is to develop an RTC upma mix and evaluate its physicochemical, texture, sensory, and in vitro glycemic index. The millet was collected and pre-processing was done to develop the ready-to-cook mixes. The levels of millet incorporation ratio were 60% (V1), 70% (V2), and 80% (V3) levels. Standard procedures were used to determine the physicochemical, textural, sensory, and in vitro glycemic index. The nutritional composition of V3 was found to be high, with moisture, carbohydrate, protein, fat, fibre, soluble fibre, and insoluble fibre content of 6.4 percent, 73.6g, 8.5g, 6.2g, 6.6g, 2.4g, and 0.56g, respectively.The textural profile showed a significant difference (p<0.05) between variations in comparison with the standard. Results on sensory evaluation showed that 70% foxtail millet upma mix shows high acceptable than other. The mean in vitro glycemic index of the control upma mix was 68.7 ± 0.12, while the mean estimated glycemic index value of V1, V2, and V3 was50.5 ± 0.5, 49.8 ± 0.4, and 49.2± 0.6 respectively. Thus, the result evident that all the developed RTC upma mixes exhibited a low glycemic index and were useful for Diabetic subjects and easy to carry as a journey food.