Abstract
Objective: Investigation of glycaemic responses of low fat milk, enriched with whey proteins. Design: Randomized crossover study. Participants: Healthy volunteers (n=11) including both sexes (6 males and 5 females), aged between 20 and 30 years and with a body mass index of 18.5-23.5. Main outcome measures: Blood glucose concentrations at fasting and 30, 45, 60, 90, 120 min were measured following ingestion of; skimmed milk powder, incorporated with extra whey proteins and oats flour (4:1 ratio), containing 50 g of available carbohydrates. Glycaemic Index values were expressed as the average value of 11 subjects. Results: GI for the prepared formulation was 12 ± 2 and the average peak reduction of compared to the standard (Glucose) was 37.7%. Proximate analysis of the product indicated a higher total protein content (36.08 ± 2.5%) compared to fresh milk powder (21.9 ± 2.7%) and very low fat content (4.34 ± 0.5%) compared to fresh milk powder (29.3 ± 2.1%). Conclusions: Incorporation of whey powder have significantly reduced the Glycaemic index of milk (p<0.05). Although digestible carbohydrate content was increased by addition of oats and also being lower in fat; low GI milk powder formulations can be developed by incorporating whey proteins and cereal grains like oats.
Highlights
IntroductionAbout 17% individuals in the world population are assumed to be suffering from diabetes and other related non-communicable diseases, due of their improper food habits [1]
Incorporation of whey powder have significantly reduced the Glycaemic index of milk (p
Digestible carbohydrate content was increased by addition of oats and being lower in fat; low GI milk powder formulations can be developed by incorporating whey proteins and cereal grains like oats
Summary
About 17% individuals in the world population are assumed to be suffering from diabetes and other related non-communicable diseases, due of their improper food habits [1]. Diabetes is a non-communicable disease which is resulted by continued increase of the blood glucose levels rapidly and habitually [2]. The concepts of Glycemic Index and glycemic load are used widely to identify impacts by food sources on blood glucose rise. There are several factors affecting the GI of food. Recent studies indicate that certain milk proteins have insulin tropic properties and may substantially increase post prandial levels of insulin [3]. According to the Ercan’s research, he observed that a decrease of the glucose response when a reasonable amount of fat was ingested together with carbohydrates [4]
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