Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects
| Autor: | Trinidad P. Trinidad, Faridah C. Askali, Anacleta S. Loyola, Aida C. Mallillin, Divinagracia H. Valdez, Joan C. Castillo, Dina B. Masa |
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| Rok vydání: | 2003 |
| Předmět: |
Adult
Blood Glucose Cocos Dietary Fiber Fat content Flour Medicine (miscellaneous) Biology Random order Glycaemic index Functional food Dietary Carbohydrates Humans Food science Finger prick Analysis of Variance Cross-Over Studies Nutrition and Dietetics Dietary fibre Fasting Middle Aged Dietary Fats Crossover study Diabetes Mellitus Type 2 Cocos nucifera Glycemic Index Dietary Supplements |
| Zdroj: | British Journal of Nutrition. 90:551-556 |
| ISSN: | 1475-2662 0007-1145 |
| DOI: | 10.1079/bjn2003944 |
| Popis: | The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 (sem 3·0)) and carrot cake (GI 51·8 (sem 3·3)), with 200–250 g coconut flour/kg (Psem 5·5)) and multigrain loaf (GI 85·2 (sem 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (PP < 0·05). A very strong negative correlation (r– 0·85, n 11, P < 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus. |
| Databáze: | OpenAIRE |
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