Određivanje glikemijskog indeksa bezglutenskog kruha

undergraduate thesis

• Title (english): Determination of the glycemic index of gluten-free bread
• Author: Kristina Crnko-Kovač
• Mentor: Dubravka Novotni (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Cereal Chemistry and Technology); Zagreb
• Defense date and country: 2018-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Glikemijski indeks je mjera kojom se klasificira hrana u odnosu na razinu postprandijalne glukoze u krvi, u usporedbi s referentnom hranom. Bezglutenski kruh je namijenjen oboljelima od celijakije. Kao posljedica upotrebe velike količine škroba u recepturama za bezglutenski kruh, njegov glikemijski indeks, kao i glikemijsko opterećenje, često je visok. Visoki glikemijski indeks (˃70) hrane predstavlja problem ljudima koji boluju od šećerne bolesti, a koja se često javlja kod oboljelih od celijakije. Cilj ovog rada bio je in vivo odrediti glikemijski indeks bezglutenskog kruha od heljdinog, prosenog i bučinog brašna. Prema izmjerenim podatcima porasta glukoze u krvi nakon konzumacije bezglutenskog kruha te otopine glukoze u vodi, izračunata je vrijednost glikemijskog indeksa kruha uz upotrebu intermedijarne površine ispod krivulje. Bezglutenski kruh ima srednji glikemijski indeks 68±5 (srednja vrijednost±SEM), kao i srednje glikemijsko opterećenje 17±1 (srednja vrijednost±SEM).

Abstract (english)

Glycemic index (GI) is a measurement that classifies food depending on their level of postprandial glucose compared with a reference food. Gluten-free bread is intended for people with celiac disease. Because of using a large amount of starch in recipes for gluten-free bread, its GI is often high (>70) as well as its glycemic load (GL). This creates an issue for people with both celiac disease and diabetes. The aim of this paper was to in vivo determine GI of a gluten-free bread made from buckwheat, millet and pumpkin seed flour. According to the measured data of the rise in blood glucose levels after the consumption of the gluten-free bread and the glucose solution in water, the value of the GI of the bread was calculated using the intermediate surface below the curve. The obtained GI of the gluten-free bread was 68±5, while GL was 17±1 (medium GI and GL).

• Keywords: bezglutenski kruh; glikemijski indeks; glikemijsko opterećenje; in vivo; metodologija
• Keywords (english): gluten-free bread; glycemic index; glycemic load; in vivo; methodology
• Language: croatian
• URN:NBN: urn:nbn:hr:159:897033
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-04-03 10:20:10