TO ESTABLISH CORRELATION BETWEEN GLYCEMIC INDEX AND IN-VITRO CARBOHYDRATE DIGESTIBILITY OF BREAKFAST ITEMS-IDLI USING RICE RAWA VERSUS JOWAR RAWA
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Date
2013
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
Abstract
Diabetes is a metabolic disorder with many potential complications over the long term.
Therefore, any measure either to prevent precipitation of the disease or to alleviate the
ailment is always a great help to Diabetics. Since it is not possible to prevent or cure
diabetes completely, it can be kept under control through appropriate diet therapy.
It is always preferable to modify the diet based on individual life
style considering the traditional eating pattern and food habits. Hence, commonly
consumed south Indian breakfast product idli made with rice rawa and jowar rawa were
selected for present study.
The raw materials were procured from local market in Hyderabad. Initially fifteen
members were selected from Vasantha Nilayam Ladies hostel at ANGRAU campus with
the age group of 22-23 years. Subjects were excluded if they reported a history of
gastrointestinal disorders, suffered from diabetes, were taking medication for any chronic
disease conditions, or intolerant or allergic to any of the foods. Finally, ten healthy subjects
were identified for study from initial 15 members.
The glycemic index of the breakfast product-idli made with rice rawa and jowar
rawa was assessed in non diabetic young subjects using blood sampling schedule and
method of Incremental area under the curve (IAUC) using glucose as reference food. The
IAUC of rice rawa idli was 592.5 mg/dl against the glucose value of 1110. mg/dl. The
glycemic index of the rice rawa idli was 56.3, which is considered as medium glycemic
index food. The 50g of carbohydrate can be taken in one serving i.e. five medium sized rice
rawa idlis. The glycemic load of the experimental rice rawa idli was calculated as 26.65,
which is considered as high glycemic load.
The IAUC of rice jowar idli was 562.5 mg/dl against the glucose value of 1110.
mg/dl. The glycemic index of the jowar rawa idli was 51.2, which is considered as low
glycemic index food. The 50g of carbohydrate can be taken in one serving i.e. six medium
sized jowar rawa idlis. The glycemic load of the experimental jowar rawa idli was
calculated as 25.3, which is consider as high glycemic load.
The IVSD value of rice rawa idli 18.9 and IVSD value of jowar rawa idli 20.92.
IVSD value of rice rawa idli is lower than IVSD value of jowar rawa idli.
The correlation value of the GI and IVSD of the idli made with rice
rawa is 0.899 which is found significant at 5 percent level and similarly the jowar rawa
idli is calculated and the value is 0.849 which is found significant at 5 percent level.
Results obtained indicate that least glycemic response was observed with jowar rawa idli.
Thus the inclusion of jowar based breakfast product-idli may be recommended to the
habitual diet for achieving a good glycemic control in diabetics.
These findings should assist in development of high fiber and glycemic index
sorghum products with good amount of IVSD, which will help in development of
functional foods.
Description
Keywords
sorghum, starch, biological phenomena, glucose, rice, proteins, cereals, grain, productivity, carbohydrates, GLYCEMIC INDEX, IN-VITRO CARBOHYDRATE, BREAKFAST ITEM, IDLI, RICE RAWA, JOWAR RAWA