In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods

Authors :: Sabiha Zeynep Aydenk KOSEOGLU
Seda CELIKEL
Source :: Food Science and Technology v.42 2022, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Volume: 42, Article number: e09421, Published: 09 JUL 2021, Food Science and Technology, Issue: ahead, Published: 09 JUL 2021, Food Science and Technology (2021)
Publication Year :: 2022
Publisher :: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022.
Abstract: This study was planned to determine in vitro glycemic indices of some traditional foods frequently consumed by Turkish nation and to evaulate their effects on nutrition. Glycemic indices of roasted chickpea, Turkish bagel, tarhana, bulgur, Turkish delight, baklava, pişmaniye and kadayıf species; white bread was taken as reference (70) and analyzed in vitro by taking digestive system model. Glycemic index of Turkish bagels and bulgur was high (> 70), medium (55-70) of tarhana and low (

Language :: English
Database :: OpenAIRE
Journal :: Food Science and Technology v.42 2022, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Volume: 42, Article number: e09421, Published: 09 JUL 2021, Food Science and Technology, Issue: ahead, Published: 09 JUL 2021, Food Science and Technology (2021)
Accession number :: edsair.doi.dedup.....d8c55d527ef153876583852e8fe9d2af

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