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Abstract This study was planned to determine in vitro glycemic indices of some traditional foods frequently consumed by Turkish nation and to evaulate their effects on nutrition. Glycemic indices of roasted chickpea, Turkish bagel, tarhana, bulgur, Turkish delight, baklava, pişmaniye and kadayıf species; white bread was taken as reference (70) and...
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Context 1
... Table 3, when the sweet traditional foods, kadayıf, pişmaniye, Turkish delight and baklava are evaluated according to their glycemic indexes; ...Context 2
... Traditional Foods RAG AG RDS TG Bagel 1 0.187 ± 0.004 0.218 ± 0.003 0.168 ± 0.004 0.551 ± 0.00 Bagel 2 0.190 ± 0.005 0.196 ± 0.009 0.171 ± 0.005 0.533 ± 0.00 Bagel 3 0.204 ± 0.007 0.189 ± 0.012 0.183 ± 0.007 0.584 ± 0.00 Roasted Chickpea 1 0.075 ± 0.006 0.088 ± 0.013 0.067 ± 0.006 0.524 ± 0.00 Roasted Chickpea 2 0.073 ± 0.006 0.099 ± 0.001 0.065 ± 0.006 0.544 ± 0.00 Roasted Chickpea 3 0.079 ± 0.005 0.109 ± 0.003 0.071 ± 0.005 0.550 ± 0.00 Bulgur 1 0.116 ± 0.004 0.097 ± 0.003 0.104 ± 0.004 0.334 ± 0.00 Bulgur 2 0.094 ± 0.004 0.090 ± 0.004 0.084 ± 0.004 0.269 ± 0.00 Bulgur 3 0.122 ± 0.003 0.106 ± 0.006 0.109 ± 0.003 0.335 ± 0.00 Tarhana 1 0.123 ± 0.006 0.179 ± 0.012 0.110 ± 0.006 0.541 ± 0.00 Tarhana 2 0.107 ± 0.004 0.211 ± 0.008 0.096 ± 0.004 0.699 ± 0.00 Tarhana 3 0.121 ± 0.006 0.182 ± 0.006 0.108 ± 0.006 0.504 ± 0.00 White Bread 0.187 ± 0.003 0.428 ± 0.003 0.168 ± 0.003 0.642 ± 0.00 ...Similar publications
Rice cake is a common traditional food in China. In this study, the effect of Polygonatum cyrtonema (PC) on the qualities and characteristics of rice cake was investigated. The incorporation of PC powder in rice cakes endowed a light-yellow color and increased the water content and water absorption of products. Rheological analysis showed that the...
Citations
... It contains a low glycemic index and a high level of protein and natural fiber; it has unsaturated and saturated fatty acids, vitamins B, A, K, PP, E, C; beta-carotene, Mn, K, Na, Mg, Se, Ca, Zn, Cl, Fe, I, P, S, Mo, Pb, V, Si, Ti [58]. ...
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.
... Although bulgur is considered a healthy food with its high fiber content, there are a limited number of studies on its GI. The estimated glycemic index (D'egidio et al.) of three commercial bulgur samples was found to be between 74.4 and 76.2 and classified as high GI food (Koseoglu & Celikel, 2021). However, to the best of the authors' knowledge, there are no studies on the GI and technological quality of bulgurs produced from high β-glucan barleys. ...
This chapter provides a critical analysis on “resistant starch,” with a focus on underground starchy crops of South American origin. As a caloric food, starch always represents an asset for human development. In the last decades, this advantage became a problem, with increasing obesity, even in low development countries, together with serious health problems. In this context, the increasing interest in resistant starch is explained as a tool to reduce obesity. The incomplete digestion of resistant starch reduces the energy released and mimics the physiological functions of dietary fibers with positive health effects. But human body’s response is not standardized, which reduces the benefits of resistant starches. Starch complexation accounts for part of the advances in the control of starch digestion, but with the necessity of more research. Phenolics present in underground starchy crops may facilitate diabetes control, which could enhance the value of these raw materials as nutraceutical foods.
