In vitro glycaemic index of selected packaged baked products in the local market

Mohd Aziss, Nur ‘Aqilah Salehah (2021) In vitro glycaemic index of selected packaged baked products in the local market. [Project Paper] (Submitted)

Text FPSK3 2021 36.pdf Download (2MB)

Abstract

Foods with a high glycaemic index have been linked to a higher risk of diabetes, obesity, cancer, and cardiovascular disease. Packaged baked products are commonly consumed in Malaysia. However, there is a lack of information about the glycaemic index value of packaged baked products in Malaysia. Therefore, this study aims to determine the in vitro glycaemic index of selected packaged baked products available in the local market. In vitro method was applied as it is an inexpensive and alternative method to in vivo. A total of 6 samples of packaged baked products (cream crackers, cookies with cream, butter cake, chiffon cake, fine wholemeal bread and bread with chocolate filler) were sampled from the local market in Serdang, Selangor. The samples were assayed for moisture, fat, total available carbohydrate and total starch content. A validated in vitro digestion method was used to determine the estimated glycaemic index and glycaemic load. Among the studied samples, moisture content was the highest in fine wholemeal bread (35.73 ± 0.81). Fat content was the highest in butter cake (32.10 ± 1.02). Cookies with cream have the highest total available carbohydrate (18.11 ± 0.47). Cream crackers had the highest total starch content (58.63 ± 0.65) while the lowest in chiffon cake (28.72 ± 0.71). The highest eGI value was observed in fine wholemeal bread (83.79 ± 0.92) and the lowest was in butter cake (50.79 ± 0.60). eGL value was highest in fine wholemeal (25.30 ± 0.28) and butter cake has the lowest eGL value (7.31 ± 0.09). Significant correlations exist between eGI and eGL (p <0.01). eGI and fat content was significantly correlated too. However, no correlation exists between eGI and total available carbohydrate content among the selected packaged baked products. Nutrients such as starch and fat influence the in vitro glycaemic response of the samples studied.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	04 Sep 2023 06:46
Last Modified:	04 Sep 2023 06:46
URI:	http://psaspb.upm.edu.my/id/eprint/1417

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