physicochemical
Contents of 39(1 & 2) 2011 - acharya ng ranga agricultural university
Contents of 39(1 & 2) 2011 - acharya ng ranga agricultural university
- No tags were found...
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
PARIMALAVALLI and KAVITHA<br />
From Table – 1, it is clear that the mean GI<br />
of broken wheat porridge, whole wheat flour porridge<br />
and whole wheat flour chapathi was found to be 34,<br />
45 and 60 respectively. The two food products<br />
namely broken wheat porridge and whole wheat flour<br />
porridge recorded low Glycaemic Index (GI) values.<br />
Whole wheat flour chapathi fell under medium<br />
Glycaemic Index (GI) value. The values were found<br />
to be closer to the recently published values<br />
suggested for ragi roti 68 (Asna, 2006), chapathi 62<br />
(Without Oil) (Asna, 2006) and porridge 55<br />
(www.ginews.com).<br />
Ludwig (2003) revealed that porridge made<br />
from larger and more intact cereals was found to have<br />
a lower Glycaemic Index (GI) than that made from<br />
more finely ground cereals. Increased processing and<br />
starch retrogradation can affect Glycaemic Index<br />
(Foster Powell et al. 2005). The results of the present<br />
study were agreeable, indicating that fine wheat flour<br />
had high Glycaemic Index (GI).<br />
Table 2 . Glycaemic load of wheat products<br />
Food Product Glycaemic Load (GL) Category*<br />
Broken Wheat Porridge 16.88±5.75 Medium<br />
Whole Wheat Flour Porridge 22.63±3.63 Medium<br />
Whole Wheat Flour Chapathi 29.96±5.45 High<br />
* www.glycemic index.com<br />
Table – 2 shows the Glycaemic Load (GL)<br />
of wheat based foods. The mean GL of broken wheat<br />
porridge, whole wheat flour porridge and whole<br />
wheat flour chapathi was found to be 17, 23 and 30<br />
respectively. Glycaemic Load (GL) of the broken<br />
wheat porridge and the whole wheat flour porridge<br />
was medium.<br />
It can be concluded that the Glycaemic effect<br />
of wheat was affected by different forms of wheat<br />
and the method of preparation. Broken wheat porridge<br />
had lower GI than whole wheat flour porridge followed<br />
by chapathi. Moreover starch in food was influenced<br />
by the food processing and preparation conditions<br />
applied. Starch may be resistant due to the structure<br />
or starch crystal formation after cooking. Hence,<br />
selection of low GI foods would improve the<br />
Glycaemic profile of humans.<br />
REFERENCES<br />
Asna, U., Rupasri, K and Shasikala, P. 2006.<br />
Glycemic responses to finger millet based<br />
Indian preparation in non-insulin dependent<br />
diabetic and healthy subjects. Journal of Food<br />
Science and Technology. 43: 620-625.<br />
Bodgan, J and Dobraszczyk. 2001. Cereals and<br />
cereal products. An Aspen publications,<br />
Maryland, 100-103.<br />
Brand-Miller, J., Wolever, T.M.S., Foster-Powell, K<br />
and Colagiuri, S. 2004. The new glucose<br />
revolution. 2nd Ed. Marlowe & Company. New<br />
York: 202-204.<br />
Englyst, K.N., Vinoy, S., Englst, H.N and Lang, V.<br />
2003. Glycaemic index of cereal Produces<br />
explained by their content of rapidly and slowly<br />
available glucose. British Journal of Nutrition.<br />
89: 329-340.<br />
Food and Agricultural Organization/ World Health<br />
Organization (FAO/WHO) 1998. Carbohydrates<br />
in Human Nutrition: Report of a Joint<br />
FAO/WHO Expert Consultation. April 14-18<br />
1997. 140<br />
Foster-Powell., Kaye., Susanna, H.A., Holt., Janette,<br />
C and Brand-Miller. 2005. International table<br />
of glycemic index and glycemic load values,<br />
The American Journal of Clinical Nutrition.<br />
76:5-56.<br />
Grandfeldt, Y., Wu, X and Bjork, I. 2005.<br />
Determination of glycemic index: Some<br />
methodological aspect related to the analysis<br />
of carbohydrate load and characteristics of the<br />
46