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Development of a Low Glycemic Indexed Food
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2018 ASABE Annual International Meeting 1800011.(doi:10.13031/aim.201800011)
Authors: Tridib Kumar Goswami , Sai V Rohit
Keywords: Diabetes, metabolic syndrome, glycemic index, fibre content, bread
Glycemic index (GI) is a number associated with a particular type of food that indicates the food's effect on a person's blood glucose.Low-GI foods have been associated with decreased risk of cardiovascular disease, type 2 diabetes, metabolic syndrome, stroke, depression, chronic kidney disease, formation of gall stones, neural tube defects, formation of uterine fibroids, and cancers of the breast, colon, prostate, and pancreas. This project deals with analysis of factors affecting glycemic index and using the results to develop a low glycemic indexed food. The food being considered for experiments and development is bread and the estimation of glycemic index is done using the incremental area under the graph of blood glucose response curves. A GI analysis among two breads with different fibre contents along with GI analysis on breads with different baking methods will give us a clear idea on development of a low GI bread. The results showed us that having a higherfibre content will reduce the glycemic index along with having higher baking temperatures and lower baking times. The calculated values showed that an increase in fibre content from 7.6g (per 100g) to 13.1g (per 100g) gave us a decrease in Glycemic index from 61 to 53 in wheat breads. In the second experiment,increasing the temperature from 180oC to 200 oC and simultaneously reducing the time of baking from 40 min to 20 min gave us a decrease in Glycemic index from 68 to 49. The final multigrain bread using these methods was a low glycemic indexed food with a glycemic index value of 46.(Download PDF) (Export to EndNotes)