engleski

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

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).

glycemic index; tortellini; stuffing

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