THESIS

cake is lower in these samples than in wheat flour cake. This pattern is important in
the mechanisms governing
post-prandial glycemia for wheat flour based-products.
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Estimated glycemic index (GI) value for the 5, 10, 15 and 20% RS
III substituted flour in butter cake samples was below that determined in the control
butter cake (Table 29). The GI value for 0, 5, 10, 15 and 20% RS III substituted flour
in butter cake samples were 71.80%, 69.65%, 68.16%, 66.16% and 65.58%,
respectively. Estimated GI value suggests as an important ‘‘slow digestion’’ features
for the RS III-cake, which is in line with perceived health-beneficial characteristics of
RS III (Asp et al. 1996; Champ et al. 2003). RS III is an accompanying feature of
low-GI foods. When plotting the RS III of 10 food items and their GI value, a very
high
correlation was seen (Bjorck et al. 2000). For starch food products, a reduction
in GI appears to be accompanied by a higher content of RS III (Akerberg et al. 1998).
The glycemic index (GI) is a numerical system of measuring how
much of a rise in circulating blood sucrose a carbohydrate triggers, the higher the
number, the greater the blood sucrose response. Therefore, a low GI food will cause a
small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates
with their glycemic values was shown below. A GI thay 70 % or more is high, a GI of
56 to 69% inclusive is medium, and a GI of 55% or less is low (Jenkins et al. 2002).
Thus, the 10, 15 and 20% RS III replacment for wheat flour in the butter cake
formala could be produced a medium GI butter cake product, which was 68.16%,
66.16% and 65.58%, respectively. While the control butter cake and 5% RS III
replacement
were classified as a high GI butter cakes, which was 71.80% and
69.65%,
respectively .