THESIS

6.3.5 The role of lipid-starch complexes on low GI food
During gelatinization, constitutive monoglycerides of cereal starch
and added monoglycerides melt and merge with amylose to create a novel crystalline
structure- the amylose lipid complex. This structure is digested by α-amylase more
slowly than that of native amylose. The longer the monoglyceride chain, the slower
the slower the digestion of the amylose lipid complex (Hibi et al, 1990).
6.3.6 The role of simple sugars on low GI food
Food carbohydrates in which the main carbohydrate is fructose or
lactose elicit low GIs (Wolever et al. 1994). This is the case for dairy products and
fruits. Both sugars when eaten alone lead to a low GI; 19 and 46 respectively for
fructose and lactose (Spicth et al. 2002). An inverse correlation has been observed
between the glycaemic index and the amount of sucrose added to cereals in healthy
subjects. The quantities of total carbohydrates, fats, proteins, however, remained
identical. Insulinaemic response was significantly lower in the case of breakfast
cereals containing sugar than for cereals without sucrose (Miller et al. 1995).
Fructose or fruit sugar is the primary carbohydrate in many fruits,
maple syrup, and honey. In fact, the fructose content of most fruits and many
vegetables is roughly 10% of their dry weight. Fructose is very sweet and is roughly
1.75 times sweeter than sucrose (white sugar). Although fructose has the same
chemical formula as glucose (C6H12O6), its structure (shape) is quite different. In
order to be utilized by the body, fructose must be converted to glucose within the liver.
At appropriate levels, less than 10g per serving fructose is an
acceptable sweetener. Because fructose must be changed to glucose in the liver in
order to be utilized by the body, blood glucose levels do not rise as rapidly after
fructose consumption compared to other simple sugars or even complex
carbohydrates. For example, the glycemic load calculation for 10 grams of fructose it
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