Glycemic index of starch-based foods commonly consumed in Terengganu, Malaysia
This study was aimed to determine the GI of nine starch-based foods commonly consumed in Terengganu, Malaysia as follows: noodles (fried yellow mi, fried mihun, fried kuay teow), local kuih (akok, apam ayu, mek comel), and local fish snacks (boiled keropok lekor, fried keropok lekor, fried keropok...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2019
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| Online Access: | http://journalarticle.ukm.my/14721/1/48_04_17.pdf http://journalarticle.ukm.my/14721/ http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56 |
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| Summary: | This study was aimed to determine the GI of nine starch-based foods commonly consumed in Terengganu, Malaysia as
follows: noodles (fried yellow mi, fried mihun, fried kuay teow), local kuih (akok, apam ayu, mek comel), and local fish
snacks (boiled keropok lekor, fried keropok lekor, fried keropok keping). Glycemic index determination was done according
to standard GI protocol. Ten healthy subjects completed each category of starch-based foods. i.e. three test foods and one
reference food after an overnight fast (10-12 hr). Capillary blood samples were measured at baseline (fasting, 0 min) and at
15, 30, 45, 60, 90 and 120 min thereafter. Glycemic index was determined by expressing the percentage incremental area
under the curve of the test food over reference food (glucose). Four foods were categorized as low GI as follows: fried
keropok keping, GI = 29.00 (7.5); fried mihun, GI = 45.40 (7.43); akok, GI = 49.34 (5.11) and fried yellow mi, GI = 49.56
(6.77). These foods had significantly lower GI than reference food (glucose; GI = 100) (p < 0.05). The remaining five foods
were categorized as high GI as follows: apam ayu, GI = 90.56 (12.0), mek comel; GI = 82.71 (9.42); fried kuay teow, GI =
79.50 (9.34); boiled keropok lekor, GI = 79.00 (9.50) and fried keropok lekor, GI = 70.00 (13.40). This study shows that
starch-based foods raised glucose response differently and depends on the factors such as nutrient composition, food structure,
processing techniques and cooking methods. |
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