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ESTABLISHING CORRELATION BETWEEN INVITRO CARBOHYDRATE DIGESTIBILITY AND GLYCEMIC INDEX OF UPMA, A BREAKFAST MADE OF BROKEN WHEAT, RICE FLAKES AND WHEAT SEMOLINA

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Title ESTABLISHING CORRELATION BETWEEN INVITRO CARBOHYDRATE DIGESTIBILITY AND GLYCEMIC INDEX OF UPMA, A BREAKFAST MADE OF BROKEN WHEAT, RICE FLAKES AND WHEAT SEMOLINA
 
Creator ARUNA, Y
 
Contributor ANURAG CHATURVEDI
 
Subject starch, glucose, biological phenomena, wheats, carbohydrates, rice, processed plant products, peptides, diseases, productivity
 
Description Diabetes mellitus a common metabolic disorder is the third most common disease in the
world next to cardiovascular and oncological disorders. In India, the prevalence rate of disease is
2 – 4 per cent and is being treated with drugs and more recently with dietary modifications also.
Recent studies on effective dietary treatment for diabetics have led to the classification of
low and high glycemic foods based on their glycemic response, which reflects the physiological
response of food.
In the present study, the glycemic response to three commonly consumed breakfast items
namely wheat semolina upma, broken wheat upma and rice flakes upma was studied in ten
healthy subjects. All the breakfast items tested, contained same amount of carbohydrate. Each of
the test breakfast items containing 50 g of carbohydrate and a 50g glucose load was given in a
random order after an overnight fast to the subjects. The blood samples collected were analyzed
for plasma glucose levels estimated by “One touch Ultra soft” Glucometer by finger prick
method. The glycemic responses to the three breakfast items as compared to that obtained with
glucose, in the ten healthy subjects, were determined by comparing the areas under the 2 – hour
glucose response curves.
The chemical analysis to invitro starch digestibility of the three breakfast items was
carried out in the laboratory. In vitro starch digestibility was estimated as mg of maltose released
per gram sample according to the procedure of Singh et al. (1982). An attempt was made to
establish a correlation between the glycemic index and invitro starch digestibility of the breakfast
items.
Results obtained indicated that the mean peak rise over fasting plasma glucose levels was
significantly lower after consumption of three breakfast items, when compared to the standard
glucose. The mean glycemic response of the broken wheat upma was lowest (48.8) followed by
Wheat semolina upma (55.0) and that of Rice flakes upma (80.1).
Among all three products, the highest IVSD value was observed for rice flakes upma
(11.19 to 13.93) followed by Wheat semolina upma (7.16 to 11.84) and broken wheat upma
(7.08 to 8.84). The same trend was observed in the GI values also.
For all three breakfast items correlation between glycemic index and invitro starch
digestibility was also observed. All three breakfast items showed significant correlation (P
 
Date 2016-06-23T10:10:26Z
2016-06-23T10:10:26Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67791
 
Language en
 
Relation D9449;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY