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Effects of different types of stuffing on the glycemic index of tortellini


Sučić, Martina; Smerdel, Bojana; Colić Barić, Irena; Ćurić, Duška
Effects of different types of stuffing on the glycemic index of tortellini // Proceedings of the 5th International Congress Flour-Bread 09 and 7th Croatian Congress of Cereal Technologist / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2010. str. 450-456 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Effects of different types of stuffing on the glycemic index of tortellini

Autori
Sučić, Martina ; Smerdel, Bojana ; Colić Barić, Irena ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 5th International Congress Flour-Bread 09 and 7th Croatian Congress of Cereal Technologist / Ugarčić-Hardi, Žaneta - Osijek : Faculty of Food Technology, Department of Cereal Processing Technologies, 2010, 450-456

ISBN
978-953-7005-21-4

Skup
International Congress Flour-Bread (5 ; 2009) ; Croatian Congress of Cereal Technologist(7 ; 2009)

Mjesto i datum
Opatija, Hrvatska, 21.-23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Glycemic index; tortellini; stuffing

Sažetak
The glycemic index (GI) is a measure of the food power to raise blood glucose concentration after a meal. Carbohydrate foods differ considerably in their effects on postprandial glucose and insulin responses. Many factors can influence glycemic response of food like nature of the monosaccharide components, nature of the starch, cooking and food processing and the content of the fat, proteins, dietary fibre etc. The aim of this study was to determine the effects of different type of stuffing’s on glycemic index of tortellini (filled with cheese, meat or spinach) present on the market. GI methodology was according to FAO/WHO proposition. Ten healthy, non-smoking volunteers were fed with portions of tortellini containing 50 g of available carbohydrates on six separate occasions. Tortellini were cooked under the same controlled conditions. Finger prick capillary blood samples were taken at 0 (fasting), 15, 30, 45, 60, 90 and 120 min after the meal began. The mean value of the GI for the cheese and spinach tortellini were low (<55%), while for tortellini with meat were moderate (57%). Statistical analysis demonstrated no significant difference between the GI determined for these three types of tortellini (p>0.05).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb