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Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1858/
IJFSN-02-07
 
Title Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects.
 
Creator Shobana, S.
Usha, Kumari
Malleshi, N. G.
Ali, S. Z.
Singh, V.
 
Subject 21 Cereals
18 Processed foods
 
Description Food formulations suitable as dietary supplements to diabetic subjects based on wheat, decorticated finger millet, popped (aralu) and expanded (puri) rice each blended separately with legumes, non-fat dry milk, vegetable oils, spices and a few hypoglycemic ingredients were formulated. The formulations contained 13.0-18.3% protein, 11.3-11.8% fat, 59.9-67.5% starch and 13.2-18.0% dietary fiber. A 50-g equivalent carbohydrate portion of the foods in the form of thick porridge was provided to eight healthy adult subjects and the postprandial blood glucose response was determined. The Glycemic Index (GI) values were 55.4+/-9, 93.4+/-7, 105+/-6 and 109+/-8 for wheat-based, millet-based, aralu-based and puri-based formulations. The variations in the GI could be attributed to the nature of available as well as non-available (non-starchy polysaccharides) carbohydrates in the foods besides the processing undergone by the cereal ingredients. The higher GI of rice formulations could be due to the easily digestible nature of starches and also their lower dietary fiber contents. The study revealed the suitability of wheat-based formulation as a food supplement or as meal replacer in diabetic subjects but the unsuitability of rice-based formulations.
 
Date 2007
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1858/1/Int_Jl_of_Food_Sci._%26_Nutr._58%285%29_2007_363-.pdf
Shobana, S. and Usha, Kumari and Malleshi, N. G. and Ali, S. Z. and Singh, V. (2007) Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects. International journal of food sciences and nutrition, 58 (5). pp. 363-72. ISSN 0963-7486