Abstract
The use of bread units in the development of diets for people with diabetes for almost a hundred years proved to be ineffective. The formation of a special diet for diabetics using a methodology based on the calculation of the "glycemic index" has shown that it is possible to characterize products in this way, and GI can be an identification indicator. The developed series of confectionery products has demonstrated that it is possible to control the quality of products by means of GI. GI values should be included on the label when labeling products as an identification indicator of the composition for nutrition quality management.
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