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[Starch digestion and glycemic indexes]
Zhu Wang1, Yuexin Yang, Guodong Wang
1Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Wei Sheng Yan Jiu = Journal of Hygiene Research
|February 18, 2004
Summary
Determining carbohydrate classification helps create biscuits with lower glycemic index (GI) and insulin index (II) values than bread. This method aids the food industry in developing healthier food products.
Area of Science:
- Food Science and Nutrition
- Nutritional Biochemistry
Context:
- Biscuits often have high sugar content, potentially leading to rapid glucose release.
- Understanding carbohydrate composition is crucial for managing postprandial glycemic response.
Purpose:
- To evaluate the glycemic index (GI) and insulin index (II) of two biscuit products.
- To compare the GI and II of biscuits with traditional bread.
- To investigate the role of carbohydrate classification in product development.
Summary:
- Two biscuit products were analyzed for their carbohydrate composition, including slow digestible starch (SDS) and resistant starch (RS).
- Biscuits exhibited higher SDS and RS ratios (>60%) compared to bread (18.3%), despite higher sugar content.
- The biscuits demonstrated significantly lower GI (<55%) and II (<73%) values than bread (GI: 96.2%, II: 105.2%).
Impact:
- Carbohydrate classification is a valuable tool for the food industry to formulate products with controlled glycemic and insulin responses.
- The findings suggest a pathway for developing healthier biscuit options with improved metabolic profiles.
- This research contributes to the understanding of how starch digestibility influences glycemic impact in processed foods.