Glycemic index of buckwheat bread
2010
Rokka, Susanna | Järvenpää, Eila | Tahvonen, Raija | Niemeläinen, O. | Kiviharju, E.
Glycemic responses (two hour tolerance test) of buckwheat bread containing buckwheat and oat flour and control bread containing oat flour only were measured in clinical studies according to FAO/WHO recommendations noticing the recent improvements in the methods; A standard evening meal (supper) was be provided for each test person for the nights before tests, and test persons got exact orders for the exercise on the test morning. Test persons (10) fasted 8-12 hours before each test. They ate a portion of bread or glucose containing 50 g available carbohydrates. The GI values of buckwheat bread and control bread will be shown in poster. The preliminary results of six test persons show that buckwheat bread has a slower but longer lasting glycemic effect than glucose. In addition, test persons commented in their questionnaires that the buckwheat bread kept feel of hunger away efficiently. According to the preliminary results, buckwheat bread seems to be a good choice to stabilize blood glucose levels after meal.
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تم تزويد هذا السجل من قبل International Centre for Research in Organic Food Systems
