%0 Journal Article
%T Determination of Glycaemic Responses of
Low Fat Milk Incorporated with Whey
Proteins and Oats Powder | Insight Medical Publishing
%A Ch
%A Gunathilaka SS
%A Jayasinghe MA
%A Kalina S
%A Manokaran S
%A Ranaweera KDS
%A Senadheera AS
%A rajith VG
%J Journal of Clinical Nutrition & Dietetics
%D 2018
%R 10.4172/2472-1921.100070
%X Objective: Investigation of glycaemic responses of low fat milk, enriched with whey proteins. Design: Randomized crossover study. Participants: Healthy volunteers (n=11) including both sexes (6 males and 5 females), aged between 20 and 30 years and with a body mass index of 18.5-23.5. Main outcome measures: Blood glucose concentrations at fasting and 30, 45, 60, 90, 120 min were measured following ingestion of; skimmed milk powder, incorporated with extra whey proteins and oats flour (4:1 ratio), containing 50 g of available carbohydrates. Glycaemic Index values were expressed as the average value of 11 subjects. Results: GI for the prepared formulation was 12 ¡À 2 and the average peak reduction of compared to the standard (Glucose) was 37.7%. Proximate analysis of the product indicated a higher total protein content (36.08 ¡À 2.5%) compared to fresh milk powder (21.9 ¡À 2.7%) and very low fat content (4.34 ¡À 0.5%) compared to fresh milk powder (29.3 ¡À 2.1%). Conclusions: Incorporation of whey powder have significantly reduced the Glycaemic index of milk (p<0.05). Although digestible carbohydrate content was increased by addition of oats and also being lower in fat; low GI milk powder formulations can be developed by incorporating whey proteins and cereal grains like oats.
%U http://clinical-nutrition.imedpub.com/determination-of-glycaemic-responses-oflow-fat-milk-incorporated-with-wheyproteins-and-oats-powder.php?aid=23167