In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods

Abstract

Presence of fat and proteins in foods, effects of types and amounts on glycemia may be different (Lilly et al., 2019). Proteins increase insulin secretion and reduce the digestion rate of starch, while fats extend the transition time of the food from the stomach to the small intestine and reduce GI by forming a complex structure with starch (Köksal, 2008).Apart from these, starch species in the structure of foods, monosaccharide content, fiber, maturity and acidity, nutrient inhibitors, health status of individuals and so on. other factors affecting glycemic index (Baysal et al., 2008). FAO/WHO standardized the analysis of the GI value of foods by in vivo methods. However, in vivo methods are more disadvantageous in terms of time and cost than in vitro methods. The basis of the in vitro glycemic index method is based on the measurement of carbohydrate digestibility. This system is carried out with the enzymes of the mouth, stomach and small

Composite flour production and assessment of the safety quality of gluten-free bread

“…Amaranth flour 19-21 Contains more than 20% protein, essential amino acids, fat included 50% omega-6 polyunsaturated fatty acid, has a significant amount of vitamins E, A, B1, B2, B4, C, D (Belkin, 2019). Chickpea flour 9-11 Has low glycemic index and contains protein high level and dietary fibre, unsaturated and saturated fatty acids, B, A, K, PP, E, C vitamins; beta-carotene, Mn, K, Na, Mg, Se, Ca, Zn, Cl, Fe, I, P, S, Mo, Pb, V, Si, Ti, and Co (Baturina et al, 2013;Koseoglu & Celikel, 2022).…”