scholarly journals Sensory Evaluation of Nutritionally Potential High Protein Low Glycemic Index Noodles

2020 ◽  
Vol 64 (02) ◽  
pp. 131-134
Author(s):  
R. Kanchana ◽  
Sancia Vaz ◽  
Divya Reddy ◽  
Abigail Antao ◽  
Trusha Shirodkar ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Glycemic Index ◽  
High Protein ◽  
Low Glycemic Index

scholarly journals Quality Analysis of Soy Bread and Its Effects on Glycemic Index

2020 ◽  
Vol 8 (1) ◽  
pp. 79-87
Author(s):  
Mohammad Mozibul Haque ◽  
Md. Altaf Hossain ◽  
A. F. M Irfan Uddin Zim ◽  
Md. Abdul Aziz ◽  
Md. Ahasanul Hoque
Keyword(s):  
Sensory Evaluation ◽  
Glycemic Index ◽  
Proximate Analysis ◽  
Soy Flour ◽  
Quality Analysis ◽  
General Acceptance ◽  
High Quality Protein ◽  
Soy Bread ◽  
Increasing Demand ◽  
Low Glycemic Index

Low glycemic index foods have been associated with several health benefits. Similarly, soy-based food products have an increasing demand in the market due to its high nutritional value. The study was conducted to produce high-quality protein-enriched bread with low glycemic index (GI) value. The fortification of bread was done with soy flour in our study. The proximate analysis, sensory evaluation and the GI value of the bread sample were determined.The crude protein, crude fiber, fat and ash content of the bread progressively increased with the addition of soy flour where 20% soy bread having the highest values as 14.5%, 0.7%, 5% and 2.1%, respectively and control bread having lowest values as 9.2%, 0.2%, 1.8%, and 1.7%, respectively. The sensory evaluation of bread showed no significant differences in crust, shape, internal texture, appearance and general acceptance where the aroma and the taste of bread samples were significantly different from the control bread. Taste of bread had a low score of 5.81 at 20% soy substitution bread and highly differed with control bread (p<0.01). The GI values were significantly lowered by 15% (p<0.05) and 20% (p<0.01) soy sample bread. The average GI value of Control, 10%, 15% and 20% soy substitution bread were 60.4, 49.98, 44.37 and 39.19 respectively. Glycemic Index decreased from 18% to 35% with the incorporation of soy flour (10% to 20%) in the bread sample. The soy flour treated breads were found nutritionally superior compared to soy untreated food.

Effects of high protein, low-glycemic index diet on lean body mass, strength, and physical performance in late postmenopausal women

Menopause ◽  
2020 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Thaís R. Silva ◽  
Suzana C. Lago ◽  
Andressa Yavorivski ◽  
Laís L. Ferreira ◽  
Tayane M. Fighera ◽  
...  
Keyword(s):  
Postmenopausal Women ◽  
Lean Body Mass ◽  
Physical Performance ◽  
Body Mass ◽  
Glycemic Index ◽  
High Protein ◽  
Low Glycemic Index

The efficacy of a high protein/low glycemic index diet intervention in non-obese patients with asthma

2018 ◽  
Vol 72 (4) ◽  
pp. 511-516
Author(s):  
Nina Rica Wium Geiker ◽  
Louise L. Toennesen ◽  
Arne Astrup ◽  
Vibeke Backer
Keyword(s):  
Glycemic Index ◽  
High Protein ◽  
Obese Patients ◽  
Diet Intervention ◽  
Low Glycemic Index

scholarly journals High-Protein or Low Glycemic Index Diet—Which Energy-Restricted Diet Is Better to Start a Weight Loss Program?

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1086
Author(s):  
Ewa Waliłko ◽  
Małgorzata Napierała ◽  
Marta Bryśkiewicz ◽  
Aneta Fronczyk ◽  
Liliana Majkowska
Keyword(s):  
Weight Loss ◽  
Muscle Mass ◽  
Fat Mass ◽  
Glycemic Index ◽  
High Protein ◽  
Restricted Diet ◽  
Anthropometric Parameters ◽  
Crossover Studies ◽  
Food Diaries ◽  
Low Glycemic Index

Background: To date, no crossover studies have compared the effects of high-protein (HP) and low glycemic index (LGI) diets applied as starting energy-restricted diets. Methods: Thirty-five overweight or obese volunteers with sedentary lifestyles aged 41.4 ± 11.0 years, with body mass index (BMI) of 33.6 ± 4.2 kg/m2, without diabetes, completed an 8-week randomized crossover study of an energy-restricted diet (reduction of 30%; approximately 600 kcal/day). The anthropometric parameters, body composition, 24 h blood pressure, and basic metabolic profile were measured at baseline and after completing the two 4-week diets; i.e., the HP (protein at 30% of the daily energy intake) or LGI diet, followed by the opposite diet. All subjects maintained food diaries and attended six counselling sessions with a clinical dietitian. Results: The final weight loss was not significantly different when the HP diet was used first but was associated with a greater loss of fat mass: 4.6 kg (5.8; 3.0 kg) vs. 2.2 (4.5; 0.8); p < 0.025, preserved muscle mass, and reduced LDL-cholesterol. Conclusions: A short-term HP diet applied as a jump-start diet appeared to be more beneficial than an LGI diet, as indicated by the greater fat mass loss, preservation of muscle mass, and better effects on the lipid profile.

THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

2019 ◽  
pp. 463-468
Author(s):  
Nataliia Sokolova
Keyword(s):  
Glycemic Index ◽  
Metabolic Disorders ◽  
Healthy Lifestyle ◽  
Optimum Ratio ◽  
Medical Problems ◽  
Rye Flour ◽  
Lentil Flour ◽  
Functional Features ◽  
Baked Products ◽  
Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

Efficacy of low glycemic index diet therapy (LGIT) in children aged 2–8 years with drug-resistant epilepsy: A randomized controlled trial

2021 ◽  
Vol 171 ◽  
pp. 106574
Author(s):  
Kannan Lakshminarayanan ◽  
Anuja Agarawal ◽  
Prateek Kumar Panda ◽  
Rahul Sinha ◽  
Manjari Tripathi ◽  
...  
Keyword(s):  
Randomized Controlled Trial ◽  
Glycemic Index ◽  
Controlled Trial ◽  
Diet Therapy ◽  
Drug Resistant ◽  
Randomized Controlled ◽  
Drug Resistant Epilepsy ◽  
Low Glycemic Index
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