Evaluation Of Glycemic Index Determination Method.
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Date
2016Author
Listyaningrum, Ratna Sari
Faridah, Didah Nur
Giriwono, Puspo Edi
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The concept of glycemic index (GI) can be used to assist in the selection of
foods in a healthy diet. Food containing low GI tends to lower postprandial blood
glucose and insulin response. Because of the beneficial effect of GI, claims of low
GI have been found in various food products. Therefore, the determination of GI
value should be a concern. The most common method of testing GI is by using
human subjects (in vivo) which has many steps to be evaluated. In Indonesia, there
are two recommendations on GI method from FAO (1998) and BPOM (2011),
however there are some differences in the points of recommendation, including
the least subjects enrolled, reference food trials, and blood sampling points. The
type of the reference food and the test portion are also points that need to be
evaluated. Because of the in vivo method is time consuming, costly, and laborious,
in order to overcome the difficulties of the method, the interest in in vitro
methodology has increased. In evaluating the GI method, need to be seen whether
the method has been able to classify samples by GI category. Therefore, sample
from three classifications of GI is required, thus rice, wheat cookies, native
arrowroot starch cookies, and HMT-modified arrowroot cookies were used.
The objectives of this research were 1) to evaluate the steps in in vivo GI
method based on BPOM (2011) and FAO (1998) recommendations, 2) to examine
the feasibility of using 25 g AVCHO as basic portion, 3) to examine the feasibility
of using white rice (Pandan Wangi) as a reference food, 4) to compare the result
of GI in vivo method with predicted-GI in vitro method, 5) to understand the
correlation of HMT arrowroot starch modification to the GI of product, 6) to
determine GL of the product.
Subjects enrolled in this research need to fulfil the inclusion criteria (healthy,
21-36 years old and BMI 18.5-24.9 kg/m2). In GI test, experiments were carried
out involving three times for glucose testing and once for each sample. Glucose or
samples containing 50 g or 25 g available carbohydrate were consumed within 12
minutes. Blood samples were obtained at 15, 30, 45, 60, 90, and 120 min
consumption of samples. GI values were calculated from IAUC of blood glucose
curve of samples and compared with that of reference food, ignoring the area
below the fasting concentration.
The conclusion from this research were (1) the recommendation that can be
given is to have reference food trials at least twice with at least seven subjects
with seven blood sampling points. (2) need a further study about the use of 25g
AVCHO as the basis portion and the possibility of its GI-grouping, (3) Pandan
Wangi white rice is feasible to be used as a reference food in GI test with
conversion factor 0.74, (4) predicted-GI in vitro using H(90) starch hydrolysis
sampling did not predict the GI value precisely as GI in vivo, (5) HMT
modification did not affect GI value of product, (6) white rice is classified as high
GL food and all of the cookies are classified as low GL food.
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- MT - Agriculture Technology [2271]