Određivanje glikemijskog indeksa i utjecaja pojedinih sastojaka hrane unesene dan prije ispitivanja na vrijednost glikemijskog indeksa

master's thesis

• Title (english): Glycaemic index: measurement and determination of the second meal effect by comparing food intake day before testing and the values of glycaemic index next morning
• Author: Bojana Smerdel
• Mentor: Irena Colić Barić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Nutrition Science); Zagreb
• Defense date and country: 2009-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada je bio odrediti glikemijski indeks tri vrste tortellina i jedne vrste kruha te procijeniti da li hrana unesena dan prije ispitivanja glikemijskog indeksa, utječe na izmjerene vrijednosti glikemijskog indeksa. Utjecaj pojedinih sastojaka hrane unesene tokom cijelog dana prije ispitivanja na vrijednosti glikemijskog indeksa mjerenog jutro poslije, određen je uz pomoć dnevnika prehrane te određivanjem korelacije izmedu GI i ukupne energije (kJ), masti (g), ugljikohidrata (g), proteina (g) te probavljivih ugljikohidrata (g). Dobiveni rezultati se slažu sa već postojećim studijama koje pokazuju da postoji korelacija izmedu GI i prehrambenih vlakana unesenih u obroku prije mjerenja GI. Veći unos prehrambenih vlakana može rezultirati sniženjem vrijednosti glikemijskog indeksa hrane unesene jutro poslije. Zaključeno je da se glikemijski indeks tri vrste tortellina koje se razlikuju po vrsti punjenja, ne razlikuje signifikantno te da pripadaju u hranu sa niskim i srednjim vrijednostima glikemijskog indeksa dok kruh od heljde ima visoki glikemijski indeks.

Abstract (english)

The aim of this study was to determine the glyceamic index of three types of tortellini and one type of bread made from buckwheat flour. Also, the aim was to determine whether food components taken during the day before testing, affect the values of the glyceamic index. This was done by determining a correlation between the values of the glycaemic index and the integral intake of energy (kJ), fat (g), protein (g), carbohydrates (g) and dietary fiber (g), the day before testing. The results correspond with existing studies that show a correlation between dietary fiber and the glyceamic index. Dietary fiber lowers the glyceamic index of a second meal. Glyceamic index of three types of tortellini does not differ significantly and is determined as borderline low to moderate, while the glyceamic index of buckwheat bread is high.

• Keywords: glikemijski indeks; tortellini; vlakana; utjecaj prijasnjeg obroka
• Keywords (english): glyceamic index; fiber; second meal effect; tortellini
• Language: croatian
• URN:NBN: urn:nbn:hr:159:135033
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-01 08:39:54