In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Soc Brasileira Ciencia Tecnologia Alimentos
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study was planned to determine in vitro glycemic indices of some traditional foods frequently consumed by Turkish nation and to evaulate their effects on nutrition. Glycemic indices of roasted chickpea, Turkish bagel, tarhana, bulgur, Turkish delight, baklava, pismaniye and kadarf species; white bread was taken as reference (70) and analyzed in vitro by taking digestive system model. Glycemic index of Turkish bagels and bulgur was high (> 70), medium (55-70) of tarhana and low (<55) of roasted chickpea. There was a significant relationship between the hydrolysis indices of Turkish Delight and other sweet foods and also glycemic indices (p <0.05). Absorption rates of all foods increased and reached the highest level in parallel with their hydrolysis indices after 3 hours. Turkish delight had the highest RAG (glucose released from starch and sugars within 20 min incubation), while RAG and RDS (rapidly digestible starch) of the roasted chickpea were low. Chickpeas with the lowest glycemic index according to their digestibility and effects on blood glucose should be recommended by nutrition professionals to provide glycemic control and controlled consumption of the delight with the highest glycemic index.
Açıklama
Anahtar Kelimeler
glycemic index, glycemic control, tradiational foods, in vitro, digestibility rate, hydrolysis index
Kaynak
Food Science and Technology
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
42
