Abstract
Quinoa has proteins of high biological value, carbohydrates of low glycemic index and phytosteroids with w - 3 and 6 fatty acids that provide health benefits. The main advantage of quinoa is that along with being a protein supplement in the flour industry, it meets the increasing international demand for gluten-free products in cakes, pastries, pasta and baked goods. Studies on glycemic index (GI) profiling of newly released quinoa varieties are lacking and so the present study was taken up to assess its GI. Cooked quinoa was given to the 10 subjects, their blood glucose levels were determined every 15 min up to 60 min and again at 90 and 120 min respectively. The blood glucose levels after consumption of quinoa ranged from 78.30 to 120.20 mg/dl with an average fasting level of 96.51 mg/dl. The glycemic index of quinoa ranged from 51.28 to 78.25 with an average of 63.37 and the glycemic load was from 25.64 to 39.12 with an average of 31.68. Hence, this quinoa variety can be categorized as a medium glycemic index and high glycemic load food.
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