In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods

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dc.authoridKoseoglu, Sabiha Zeynep Aydenk/0000-0001-7936-8462
dc.authoridCelikel, Seda/0000-0001-6578-9805
dc.contributor.authorKoseoglu, Sabiha Zeynep Aydenk
dc.contributor.authorCelikel, Seda
dc.date.accessioned2024-10-04T18:51:07Z
dc.date.available2024-10-04T18:51:07Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipIstanbul Sabahattin Zaim Universityen_US
dc.description.sponsorshipWe thank the Istanbul Sabahattin Zaim University for their support.en_US
dc.identifier.doi10.1590/fst.09421
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85126112905en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1590/fst.09421
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3391
dc.identifier.volume42en_US
dc.identifier.wosWOS:000819487100044en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectglycemic indexen_US
dc.subjectglycemic controlen_US
dc.subjecttradiational foodsen_US
dc.subjectin vitroen_US
dc.subjectdigestibility rateen_US
dc.subjecthydrolysis indexen_US
dc.titleIn vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foodsen_US
dc.typeArticleen_US

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