Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/9360
Title: Dietary CHO assessment: GI food value and insulin response to selected carbohydrate rich products in typical Indian diet
Researcher: Singhania, Pooja R
Guide(s): Kasturi Sen Ray
Keywords: Food science
Carbohydrate
Nutritions
insulin
Indian diet
Upload Date: 31-May-2013
University: SNDT Womens University
Completed Date: 2012
Abstract: Glycemic and insulinemic responses to food may depend on several intrinsic factors such as the type of sugar, amylose: amylopectin ratio, molecular arrangement, size of starch granules, co-components such as moisture, fat, protein, fiber, as well as external factors like cooking or processing technique and total amount consumed. The Glycemic Index (GI) classification is applicable to equal quantities of available carbohydrates only, whereas in practical situation we consume whole foods and not just the carbohydrate component. The postprandial effect of quality and quantity of dietary carbohydrate consumed as food, not as nutrient, is studied using Glycemic Indexfood (GIfood). Postprandial glycemic response to whole foods are compared on equi-quantity basis with white bread (standard) giving the Glycemic Bread Equivalents (GBE). The GIfood values for specific quantity (e.g. 50g) of test foods depict the Relative Glycemic Impact (i.e. GBE/50g of food) and GIfood values for 100g food portions represent the Relative Glycemic Potency (i.e. GBE/100g of food). The incremental area under the curve (IAUC) for blood glucose and insulin level at fasting, and at every ½ h (30, 60, 90 and 120 min) upto 2 h after consumption of different doses (50 and 100g) of carbohydrate rich foods, frequently consumed in India, like Chapatti, Thepla, Marie biscuit, Vada Pav, boiled white Rice, Puffed Rice, Rice Kheer, Potato and Sago Khichdi were compared with that of standard food, white bread. The GIfood value for 50g (GBE/50g) portion of test food was highest for Puffed Rice (89 ± 53.4), followed by Chapatti (44 ± 34.5), Marie Biscuit (44 ± 30.9), Vada pav (43.8 ± 13.5), Potato (32 ± 11.8), Sago Khichdi (26 ± 12.8), and much lower for Thepla (17 ± 6.4), Rice (11 ± 10.8) and even for the sweet dish Rice Kheer (19 ± 13.2). With an increase in food load to 100g (GBE/100g), the same trend was observed, though the values did not increase in a mathematically proportional rate.
Pagination: 326p.
URI: http://hdl.handle.net/10603/9360
Appears in Departments:Department of Food Science and Nutrition

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02_certificate.pdf84.22 kBAdobe PDFView/Open
03_contnets.pdf50.73 kBAdobe PDFView/Open
04_acknowledgements.pdf74.69 kBAdobe PDFView/Open
05_abstract.pdf55.82 kBAdobe PDFView/Open
06_list of tables.pdf132.18 kBAdobe PDFView/Open
07_list of figures.pdf123.96 kBAdobe PDFView/Open
08_chapter 1.pdf103.16 kBAdobe PDFView/Open
09_chapter 2.pdf777.73 kBAdobe PDFView/Open
10_chapter 3.pdf213.74 kBAdobe PDFView/Open
11_chapter 4.pdf1.87 MBAdobe PDFView/Open
12_chapter 5.pdf58.6 kBAdobe PDFView/Open
13_chapter 6.pdf51.43 kBAdobe PDFView/Open
14_bibliography.pdf489.37 kBAdobe PDFView/Open
15_appendix.pdf1.58 MBAdobe PDFView/Open


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