Glycemic Index Values Research Articles

PEMANFAATAN KACANG TANAH UNTUK PRODUKSI SELAI KACANG COKLAT SEHAT BERGIZI

Peanuts are one of the agricultural products developed in Borisallo village. Peanuts are rich in fat (non-cholesterol), protein, carbohydrates, vitamins E, A, K and B-complex, minerals Fe, F, Ca, contain lecithin and choline, amino acids lysine, methionine and threonine, the fat content is 50% unsaturated fat, contains phytosterols that help the absorption of cholesterol and has a low glycemic index value because of its high fiber content. This activity aims to teach partners how to process peanuts into healthy and nutritious chocolate peanut butter. This activity is carried out by providing a pre-test questionnaire, followed by providing materials and training. PkM partners are given material about the nutrients contained in peanuts and their health benefits and training on how to process peanuts into healthy and nutritious chocolate peanut butter. Based on the results of the pre- and post-material questionnaires, the results obtained were an increase in partner understanding of ......%. It can be concluded that the implementation of PkM in Borisallo village, Parangloe district, Gowa Regency provides benefits for partners in utilizing peanut agricultural products into healthy, nutritious and popular food products. Keywords : Borisallo; peanut, chocolate peanut butter

Glycemic index and glycemic load of brief sugary sweets: randomized controlled trials of eight Thai desserts.

Thai desserts, celebrated for their exquisite sweetness, are widely enjoyed for personal indulgence and as cherished souvenirs. However, their high sugar content raises concerns regarding health impacts. This study aimed to quantify the glycemic index (GI) and glycemic load (GL) in healthy volunteers following consumption of various Thai desserts, out of 10 renowned desserts from across Thailand, identified by the Tourism Authority of Thailand, characterized by differing sugar levels. Eight were selected based on the absence of preservatives and microbial or chemical contaminations. Each participant consumed a 50-g serving of available carbohydrate (50avCHO) from these desserts. Ninety-six healthy volunteers, with a mean age of 31.8 ± 5.7 years, a mean body weight of 57.2 ± 7.3 kg, and 63.5% women, were randomized into eight groups, with each group comprising 12 participants. Blood samples were collected pre-and post-consumption to assess GI and GL values following established protocols. The findings revealed that Phetchaburi's Custard Cake exhibited the lowest GI and GL values (53.4 and 26.7, respectively), with progressively higher values observed in Saraburi's Curry Puff (61.8 and 30.9), Nakhon Sawan's Mochi (68.9 and 34.4), Suphan Buri's Sponge Cake (75.9 and 38.0), Ayutthaya's Cotton Candy (81.4 and 40.7), Prachuap Khiri Khan's Pineapple Cheese Cake Biscuit (87.4 and 43.7), Chon Buri's Bamboo Sticky Rice (109.3 and 54.7), and Lampang's Crispy Rice Cracker (149.3 and 74.7), respectively. The study demonstrates that while Thai desserts exhibit a range of GI values, their GL values are uniformly high. It underscores the importance of disseminating GI and GL information to consumers, enabling them to make informed dietary choices and moderate their intake of these sugary delicacies.

The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults

Background/Objectives: Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI). The aim of this study was to evaluate the effect of cooking and cooling chickpea pasta on the RS content, glycemic response, and GI in healthy subjects. Methods: Twelve healthy subjects of both sexes, aged 18–65 years, participated in this study. Each person consumed two standardized portions of chickpea pasta: (i) freshly cooked (FCP) and (ii) cooked chickpea pasta which was cooled for 24 h at 4 °C and reheated before consumption (CCP). Glucose solution was provided as a reference food. Participants consumed chickpea pasta in a random order. GI measurements were completed using the standard methodology and calculated according to the ISO 2010 standard. Results: The cooling and reheating process significantly increased the RS content of boiled chickpea pasta (from 1.83 g/100 g to 3.65 g/100 g) and had a beneficial effect on postprandial glycemia in healthy individuals. The CCP pasta had a significantly lower GI value than the FCP pasta (33 vs. 39, p = 0.0022). A significant difference in the glucose, as identified by the incremental area under the curve (IAUC), was observed between the CCP and FCP (1327.9 ± 414.8 mg/dL/min vs. 1556.1 ± 456.9 mg/dL/min, p = 0.0022). The cooling–reheating process did not affect the sensory attributes of the chickpea pasta. In general, the overall acceptability of the CCP pasta was similar to that of the FCP pasta. Conclusions: The results of our study support the hypothesis that a reduced glycemic response after simple changes in technological intervention leads to a decrease in postprandial blood glucose and GI. This can be helpful for people who need to control postprandial glycemia.

Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins

Dysphagia is a common problem in the elderly population, thus texture modifications in foods suitable for dysphagic patients aroused a lot of interest. In the study, low glycemic index (GI) dysphagia foods were designed with adding dietary fiber (DF) and anthocyanins (AS), and their in vitro enzymatic digestion and predicted GI values were investigated by first-order kinetic model and slope log model. Results showed that all samples belonged to dysphagia foods at level 4 (pureed) in the International Dysphagia Diet Standardization Initiative (IDDSI) framework, and exhibited shear thinning behavior. AS reduced the apparent viscosity and storage modulus, increased redness, while DF decreased the hardness and gumminess of dysphagia food masses. DF and AS significantly increased the slowly digestible starch and resistant starch content in food system. With the increased addition of 5 % DF and 3 % AS, the predicted GI value of dysphagia food masses could be decreased to 51.08 ± 2.48, which belonged to the low-GI food, and showed the best water holding capacity and the highest total sensory evaluation score. In addition, a strong correlation was also found between the slow digestion indicators, rheological properties and swallowing ease. This study provides a theoretical foundation for the design of dysphagia food products with slow digestibility and low GI values.

Textural enhancement and glycemic potency reduction of sugarcane fiber-incorporated white bread with ascorbic acid and xanthan gum

In this study, ascorbic acid (0.02 % w/w), xanthan (0.75 % or 1.5 % w/w), and their combination have been added into sugarcane fiber (SCF) incorporated (5 % or 10 % w/w) wheat flour-based white breads. The effects of different additives on the physical characteristics, and the in-vitro and in-vivo glycemic potency of breads were evaluated. Addition of xanthan alone and the combination of additives reduced hardness and increased specific volume. SEM images showed that xanthan caused larger, more uneven holes in breadcrumbs due to xanthan's high elasticity and viscosity. FTIR spectrum indicated that the combination of SCF, xanthan, and ascorbic acid resulted in higher β-turn, lower α-helix protein structures, and lower ratios of α-helix/β-sheet, indicating a more flexible gluten structure formed. In-vitro digestibility results suggested that all SCF-incorporated breads had a lower glycemic index (GI) value than reference. Samples with 0.02 % (w/w) ascorbic acid and 1.5 % (w/w) xanthan reported the lowest in-vitro and in-vivo GI values.

Impact of eight extruded starchy whole grains on glycemic regulation and fecal microbiota modulation

We selected an array of whole grains (WGs), including highland barley, buckwheat, coix seed, foxtail millet, barley, oats, proso millet and sorghum to determine their carbohydrates profile before and after extrusion-expansion, estimated glycemic index (GI) and fermentation characteristics. Our findings reveal that the extrusion processing can significantly influence the structural properties and digestibility of starch. A notable rise in the total dietary fiber (TDF) content was found in foxtail millet, barley and sorghum (p < 0.05) after extrusion. Digestion results of extruded whole grains (EWGs) suggested that coix seeds, oats, and sorghum after extrusion can better manage glycemic index (GI) values due to low starch hydrolysis degree and higher resistant starch (RS) and slowly digestible starch (SDS) content. EWGs with higher TDF content (HE, FE, SE, OE and BE) demonstrated greater SCFA yield, with extruded highland barley exhibiting a superior capacity for generating propionic acid and butyric acid. Extruded barley, buckwheat, oats, and proso millet significantly boosted microbial diversity. All eight EWGs notably curtailed Bilophila growth and fostered beneficial bacteria such as Prevotella, Megamonas, Megasphaera, Bifidobacterium, Parabacteroides and Phascolarctobacterium. This study provides a robust scientific foundation for the application of extrusion technology in functional WGs products.

Establishing Protocols for Glycaemic Index Clinical Trials in an Academic Setting in Sri Lanka

The University of Peradeniya in Sri Lanka has initiated a Healthy Human Clinical Trial Unit (CTU) dedicated to post-prandial glycaemic response (PPGR) analysis. The present study, involving 42 participants aged 22-25 years, assessed the glycaemic index (GI) of four rice varieties: Super Kernel, Rathu Suduru, Ceylon Purple, and Red Fragrant. The results identified GI values ranging from 40 to 61, categorizing these varieties into low and medium GI groups, with Super Kernel and Rathu Suduru representing the lowest (40 ± 5.5) and the highest (61 ± 5.5) GI values, respectively. Glycaemic load (GL) values ranged from 8 to 12, falling into low and medium categories. This pioneering initiative validates the effectiveness of CTU in precise GI and GL evaluation for food labelling, which are essential for informing consumers about how different types of food impact the sugar levels in the bloodstream. Also, it is a precedent for future clinical nutrition research, emphasizing the need for consistent and harmonized methodologies in academic and regulatory contexts to support broader public health goals by providing accurate nutritional information to consumers. The processes and standards are detailed in a comprehensive guidebook (ISBN 978-624-94637-0-7), supporting the continuation and expansion of further PPGR studies.

Anekomochi glutinous rice provides low postprandial glycemic response by enhanced insulin action via GLP-1 release and vagal afferents activation

Glutinous rice (mochi rice), compared to non-glutinous rice (uruchi rice), exhibits a wide range of glycemic index (GI) values, from low to high. However, the underlying mechanisms behind the variation in GI values remain poorly understood. In this study, we aimed to identify rice cultivars with a low postprandial glycemic response and investigate the mechanisms, focusing on insulin and incretin hormones. We examined seven glutinous rice cultivars and three non-glutinous rice cultivars. We discovered that Anekomochi, a glutinous rice cultivar, has the lowest postprandial glycemic response. Anekomochi significantly enhanced glucagon-like peptide-1 (GLP-1) secretion while suppressing insulin secretion. These effects were completely blunted by inhibiting GLP-1 receptor signaling and denervating the common hepatic branch of vagal afferent nerves that are crucial for sensing intestinal GLP-1. Our findings demonstrate that Anekomochi markedly enhances insulin action via GLP-1 release and vagal afferent neural pathways, thereby leading to a lower postprandial glycemic response.

Preliminary Study on Pulse-Based Snack “Vadai” Reducing Postprandial Glycaemic Response in Healthy Malaysian Adults

Snack consumption contributes significantly to daily energy and nutrient intake. Low glycaemic index (GI) and glycaemic load (GL) snacks help modulate postprandial glucose (PPG) rise in prediabetes and diabetes. Masala Vadai (MS) and Medu Vadai (MD) are traditional Indian snacks made from pulses, where their GI and GL values and the effect on PPG remain unexplored. In this randomised cross-over trial, healthy adults (n=13, 19-30 years old, 22.3±2.3 kg/m2) consumed either MS, MD, or glucose solution as reference food (RF) containing 12.5g of available carbohydrate on three occasions with one week apart between each test. Capillary blood was measured at 0, 15, 30, 45, 60, 90, and 120 minutes to calculate incremental area under the curve (iAUC) and to estimate the GI. The results showed that when compared to RF, MD but not MS had significantly lower iAUC at 30-min (p=0.013) and 45-min (p=0.001). Both snacks had low peak blood glucose (p&lt;0.001) and incremental peak blood glucose (p&lt;0.001), wherein MD exhibited a more delayed effect than MS. However, time to peak blood glucose did not differ between the test foods and RF. MD and MS had low-medium GI (MD=47, MS=63) and low GL (MD=6, MS=8), respectively. In conclusion, MD attenuated PPG significantly more than MS in comparison to glucose solution, offering an advantage of glycaemic control. Even within similar pulse-based snacks, the GI value is important in influencing PPG. These findings will add to the GI compendium for Asian foods and will be useful to healthcare professionals in providing sound nutritional advice.

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans.

This study blended five types of beans-florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean-with glutinous rice flour (GRF) to create a synergistic heat-moisture treatment (HMT). We investigated the effects of this combination on the digestibility of the glutinous rice mixture and the quality of sweet dumplings. The inclusion of beans, along with HMT, altered the granular morphology, adhesive qualities, thermal characteristics, crystallinity, and protein secondary structure of the blended powders compared to GRF. Notably, the starch granules in the glutinous rice flour with red adzuki bean (R-GRF) were more complete in morphology, compact in structure, and exhibited higher heat stabilization and crystallinity, with significant changes in protein secondary structure. These modifications resulted in a low expected glycemic index (eGI) value of 52.01. Additionally, the quality assessment of the fast-frozen sweet dumplings showed that those made with red adzuki bean mixed with glutinous rice flour (R-SD) had superior texture, reduced cracking, and less water loss compared to those made with GRF (G-SD), while maintaining similar color and odor to G-SD. The eGI value of 52.21 for R-SD also fell within the low eGI range, indicating its potential for developing low-eGI foods for patients with T2DM and other special populations.

Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism

In this study, the effect and mechanism of pectin on the inhibition of in vitro starch digestion by a mixture of flavanols (rutin, quercetin, and kaempferol [R–Q–K]) were investigated, mainly from an enzymatic point of view. Results showed that the association of pectin and R–Q–K decreased the hydrolysis rate, rapidly digestible starch content, estimated glycemic index (eGI) values and hydrolysis index (HI) values, and increased the resistant starch content of different crystalline starches. Among them, cassava starch exhibited a significant decrease in terms of HI and eGI values (32.81% ± 0.65% and 10.57% ± 0.37%, respectively). Meanwhile, the lowest rate of decrease in terms of HI and eGI values was found for breadfruit starch (22.97% ± 0.39% and 7.23% ± 0.62%, respectively). The inhibitory effect of R–Q–K on α-glucosidase was attenuated by low concentrations of pectin, which was correlated to the non-covalent binding among pectin, α-glucosidase, quercetin, and kaempferol. The hydrogen bonding between pectin–R–Q–K and starch may be responsible for the ability of low concentrations of pectin and R–Q–K to synergistically delay starch digestion. Higher concentrations of pectin were noted to have the opposite trend, which was attributed to forming the binary complex of pectin–α-glucosidase. The inhibitory affinity and quenching affinity of R–Q–K for α-glucosidase were enhanced by low concentrations of pectin and attenuated by high concentrations of pectin. This study aims to provide theoretical support for the development of pectin and flavonoids in starch-based healthy foods.

Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits.

To prevent losses before consumption due to the rapid ripening of bananas, turning unripe bananas into flour and using it in bakery products can both enhance the functional properties of the product and transform bananas into a high-value product. In this study, it is aimed to enhance the functional properties of banana flour through fermentation, thereby investigating its potential use in the production of healthy snack biscuits which are widely consumed, especially by children and busy people. Different proportions (0%, 15%, and 30%) of unripe banana flour (UBF) and fermented unripe banana flour (FUBF) were added to biscuits, evaluating their impact on physical (color, diameter, thickness, spread ratio), textural (hardness), and functional properties (total phenolic content, antioxidant activity, dietary fiber, glycemic index). The effect of FUBF on biscuit spread ratio compared to UBF was positive (p < 0.05). The addition of UBF or FUBF significantly increased total phenolic content (TPC) and antioxidant activity (p < 0.05), with the highest TPC (1167.88mg GAE/kg) observed in biscuits containing 30% FUBF (p < 0.05). Fermentation showed no significant effect on antioxidant activity of samples (p > 0.05). The glycemic index (GI) values were notably high across all samples, with the control at 78.59 and the 30% FUBF sample at 72.74 (p < 0.05), indicating all samples fell into the high GI food category. Biscuit hardness decreased significantly with UBF or FUBF addition (p < 0.05), while fermentation had no significant impact on hardness (p > 0.05). This study underscores the potential of UBF or FUBF to contribute to healthier snack options with improved functional characteristics.

The acute effects of variations in the flour composition of crackers on the glycemic index and glycemic responses in healthy adults.

This study assessed the glycemic index (GI) and glycemic load (GL) of three crackers formulated with different flours: a control cracker (CC) made with conventional flour, one with 30% whole wheat flour substitution (WWC), and another with 30% sunflower seed flour substitution (SFC). This study aimed to explore the impact of these substitutions, which vary in protein and fiber content, on the glycemic responses compared to a reference glucose drink. In a randomized controlled, crossover design, 11 healthy participants (mean age 23.5 ± 1 years; 7 women; BMI 23 ± 1 kg/m2), consumed cracker meals (CC, WWC, and SFC) each providing 50 g of available carbohydrates, and a 50 g glucose reference in separate sessions. The SFC crackers provided low GI and GL values (GI: 53 on the glucose scale, GL: 6 per serving), whereas the WWC and CC crackers provided high GI (GI: 77 and 90 on the glucose scale, respectively) and medium GL values (11 and 12 per serving, respectively). Compared with the glucose reference and CC crackers, only SFC induced lower postprandial glucose concentrations, lower glucose excursions, and lower peak glucose values. All crackers were rated as enjoyable and associated with increased satiety. SFC moderated postprandial glycemic responses compared to CC and the reference (D-glucose), but not WWC. These effects may be attributed to the soluble fibers and protein content of the SFC. These findings suggest potential benefits for body weight management and glycemic control, warranting further investigation of the role of flour substitutions in healthy snack options. This trial has been registered at Clinicaltrials.gov (NCT05702372).

Measurement of Glycemic Index: A High-Protein Peptide-Based Enteral Formula

Hyperglycemia among hospitalized patients is associated with an increased risk of mortality and infectious complications. In critically ill patients, hyperglycemia often occurs as a physiological response to stress. For critically ill patients who require nutrition support but have severe malabsorption or intolerance to polymeric formulas, oligomeric formulas may be beneficial. However, hyperglycemia might be a concern with these oligomeric formulas. This study aimed to determine the glycemic index (GI) of a test food, TOP-OP13NPD, a high-protein peptide-based enteral formula. The GI value of TOP-OP13NPD was determined following the protocols outlined in the International Organization for Standardization 26642:2010, involving 10 healthy adults (with an equal proportion of males and females). Both the reference glucose and test food provided 50 g of carbohydrates, and participants’ blood glucose levels were monitored for two hours. After consuming TOP-OP13NPD at 15, 30, 45, and 60 minutes, subjects exhibited significantly lower blood glucose levels than those on the glucose reference diet (p &lt; 0.001). The incremental area under the curve at 120 minutes was also significantly lower compared to the glucose reference diet (1,380.08 ± 276.48 and 3,082.59 ± 677.16 mg × min/dL; p &lt; 0.01). The mean ± SEM GI value of the test food was 48.62 ± 5.86. TOP-OP13NPD is classified as a low glycemic index diet. This result suggests that this formula may be suitable for individuals requiring oligomeric enteral nutrition who need to control their blood glucose levels.

Effect of chickpea thermal treatments on the starch digestibility of the fortified biscuits

Flour of roasted and heat-moisture treated chickpeas was used as a partial replacement of wheat flour, facilitating the development of biscuits with delayed digestion properties. The multiscale structural properties of starch and microstructural changes in chickpea flour and fortified biscuits were analyzed. Chickpea thermal treatment reduced the starch digestibility of fortified biscuits by 5.43%–7.33%, enhanced the resistant starch content of chickpea flour by 7.86%–12.28%. For thermal-treated chickpea fortified biscuits, the degree of relative crystallinity, short-range order, and double helix of starch was enhanced, the pasting viscosity was reduced, and the heat-moisture treatment showed a significant effect. Scanning electron microscope showed that fortified biscuits had a continuous and denser microstructure, reducing the accessibility of enzymes to hydrolyze starch molecules. The glycemic index values of fortified biscuits were reduced to below 66 in mice, as seen by their postprandial blood glucose response. Altogether, these results provide guidance for the development of delayed digestion meal replacement biscuits.

Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread

&amp;lt;i&amp;gt;Background:&amp;lt;/i&amp;gt; Glycemic index (GI) is a numerical system that ranks carbohydrate-containing foods by how much they raise blood glucose level. Understanding GI is beneficial in diet management, especially for weight loss or diabetic people. Various types of food, such as functional foods, have recently gained attention for their health benefits, with sourdough bread being a notable example. As sourdough bread becomes a preferred option for weight and diabetes management, disclosing its glycemic index is crucial. &amp;lt;i&amp;gt;Objective:&amp;lt;/i&amp;gt; This study aims to assess the glycemic index of a newly available bread, the flaxseed oats sourdough bread. &amp;lt;i&amp;gt;Methodology:&amp;lt;/i&amp;gt; Ten healthy subjects aged between 23 to 37 years old were recruited (mean 28.7 ± 4.4 years) and required to fast and then consume 50 g of available carbohydrate portions of test and reference foods. Finger capillary blood samples were collected at the start (fasting, 0 minute) and 15, 30, 45, 60, 90 and 120 minutes after consumption. The GI was calculated from the ratio of incremental area under the curve (iAUC) to reference food. &amp;lt;i&amp;gt;Result:&amp;lt;/i&amp;gt; The results show that flaxseed oats sourdough bread has a GI of 37.3 which is classified as low GI. &amp;lt;i&amp;gt;Conclusion: &amp;lt;/i&amp;gt;Determining the GI value of this bread provides valuable data that can enhance dietary recommendations for weight and diabetes management. Implementing a low GI diet nationwide necessitates ongoing research, public education, and collaboration with food manufacturers to ensure consumers have access to healthier carbohydrate options.

Antidiabetic Activity Test of the Ethyl Acetate Fraction of Arrowroot Root Extract (Marantaarundinaceae) Enzyme Inhibition Α-Glucosidase

According to the data World Helath Organization (WHO) there are approximately Around 220 million people in this world suffer diabetes. Although this disease is not contagious, diabetes mellitus can be emergency. One of the food plants that has water-soluble polysaccharides (PLA) and a low glycemic index value compared to other tubers is arrowroot tuber.(Maranta arudinaceae L) contains high enough nutrients as processed food ingredients, with a flour content of 19.14- 21.7%, 25-30% carbohydrate content, a low glycemic index is below the value of rice, wheat, potatoes and cassava which is 96, 100 , 90 and 54 and arrowroot tubers of 32 , can increase insulin sensitivity to secondary metabolites and slow down glucose absorption and prevent insulin hormone secretion from the pancreas, so that blood sugar does not increase within 2 hours after eating. This study aims to determine the magnitude of the enzyme inhibitionα-glucosidaseand value (IC50) from the ethyl acetate fraction of arrowroot bulbs with a positive control, namely acarbose The method was carried out by extraction for 4x 24 hours as much as 420 grams of sample with 2 Liters100ml 96% ethanol which was then fractionated using ethyl acetate. With test results non-specific parmeter ash content was 6.96%, drying shrinkage was 7.46%, moisture content was 5.91%, ethanol soluble essence content was 6.24%, water content test was 9.16%. Results of analysis of the activity of antidiabetic enzymesα-glucosidasein the ethyl acetate fraction of arrowroot tubers, the IC50 value was obtained50 of 12255,4 ppm, and a standard comparison of acarbose with a value of IC50 0.2008v,From data analysis of enzyme inhibition activityα- glucosidaseArrowroot tubers have less potential to inhibit enzymesα-glucosidasebut still has the potential as an anti-diabetic because it has the bioactive PLA (water-soluble polysaccharide) compound, its metabolite compounds and its low glycemic index value compared to other flours.

Cooking Recipe as a Determinant of Glycemic Index Variation in Commercial and Natural Wheat Flour

An in vivo study was conducted with various cooking recipes to select suitable wheat flour in view point of glycemic index (GI) value from the commercially available whole and plain wheat flour by comparing with natural wheat flour. We assessed the glycemic responses of 10 healthy individuals with reference food (50 g glucose) and cooked wheat roti, equivalent to 50 g carbohydrate, in hot (100°C) and normal water (25°C) recipes. To prevent residual effects, the individuals were kept overnight fasting throughout the study period. Capillary glucose levels at 0, 15, 30, 45, 60, 90 and 120 minutes after consuming the meals were assessed and used to determine the Incremental Area Under Curve (IAUC). Results showed a significant decrease (p&lt;0.001 and p&lt;0.005) in glucose levels of the test foods compared to reference food. The measured GI values of the samples processed with normal water were categorized as low (plain wheat flour, 52), medium (56 for whole wheat flour) and high (natural flour, 73). But all the samples were in low GI class when processed with hot water; GI was 43, 47 and 44 for whole wheat flour, plain wheat flour, and natural wheat flour, respectively. The temperature differences in the recipes are believed to be the primary cause of variation in GI. Hot water treatment provided low GI in the recipes that may be good for both healthy and diabetic people. J Bangladesh Agril Univ 22(2): 257-266, 2024

Evaluation of Glycemic Index of Selected Black Rice Cultivars in Bangladesh

The Glycemic Index (GI) helps consumers select foods with a low GI, which can reduce the risk of diabetes. An in vivo investigation was conducted to screen for optimal glycemic index (GI) content rice varieties suitable for regular diets, particularly for individuals managing diabetes mellitus. Ten healthy volunteers with no diabetes participated in the study, consuming glucose as a reference food and various rice cultivars after overnight fasting. The rice cultivars included black rice from Indonesia, the Philippines, and Vietnam, along with ACI rice serving as the control. Proximate analysis assessed moisture, fat, fiber, protein, ash, and carbohydrate content in all rice samples. Amylose content (%) was determined using spectrophotometric analysis following alcoholic-alkaline gelatinization, acidification, and iodine mixing. The results indicated GI values of 67.23, 54.19, 52.64, and 53.50, and amylose content (%) of 19.42, 21.77, 28.50, and 27.52 for Indonesia line, Philippines line, Vietnam line, and ACI rice, respectively. An inverse relationship between GI levels and amylose content was observed, suggesting a potential mechanism for regulating postprandial blood glucose levels. Based on the findings, the Philippines line and Vietnam line were classified as low-GI rice varieties, indicating their suitability for regular consumption by individuals with diabetes mellitus or without the condition. These results underscore the importance of selecting appropriate rice varieties to manage glycemic response effectively in dietary management strategies for diabetes mellitus. Further research is warranted to explore the underlying mechanisms and to validate these findings in larger cohorts. J Bangladesh Agril Univ 22(2):249-256, 2024

Glycaemic index and glycaemic load of selected packaged vegan foods.

While there are data regarding the glycaemic index (GI) and glycaemic load (GL) of many foods in the literature, the values for packaged vegan analogue foods have not been previously published, although processed vegan foods usually contain more carbohydrates than their animal-based counterparts. This study was carried out to determine the GI and GL values of a selection of packaged vegan foods popular in Türkiye. To determine the GI and GL of test foods, 12 healthy volunteer females participated in the study. Participants randomly consumed test and reference foods (glucose and white bread) on each trial day, and capillary blood glucose was measured at baseline, 15, 30, 45, 60, 90 and 120 mins in duplicate. The GIs of vegan schnitzel, vegan chickpea burger, vegan mince pita, vegan chocolate, vegan snack bar and vegan cheese were 26.1 ± 19.61 (low), 27.1 ± 17.21 (low), 65.1 ± 28.60 (moderate), 42.7 ± 22.32 (low), 63.6 ± 45.86 (moderate), 36.4 ± 16.85 (low), respectively, according to the glucose reference, and were 28.2 ± 16.17 (low), 34.7 ± 18.26 (low), 81.2 ± 31.96 (high), 48.8 ± 12.87 (low), 82.0 ± 54.05 (high), 46.7 ± 28.66 (low), respectively, according to the white bread reference. GLs were 3.5 ± 2.66 (low), 8.6 ± 5.46 (low), 26.6 ± 11.67 (high), 6.1 ± 3.19 (low), 14.2 ± 10.28 (moderate), 5.7 ± 2.63 (low), respectively, according to the glucose reference, and were 3.8 ± 2.19 (low), 11.0 ± 5.80 (moderate), 33.1 ± 13.04 (high), 7.0 ± 1.84 (low), 18.4 ± 12.12 (moderate), 7.3 ± 4.47 (low), respectively, according to the white bread reference. The data from this study provide preliminary data for the GIs and GLs of packaged and processed vegan foods and show that the GIs and GLs of meat and cheese vegan analogues, while still low or moderate, tend to be higher than their animal-based counterparts which have lower or no glycaemic responses. Further research on the GIs and GLs of more vegan foods is needed.