dc.contributor.author |
Manokaran, S |
|
dc.contributor.author |
Jayasinghe, M.A |
|
dc.contributor.author |
Senadheera, A.S. |
|
dc.contributor.author |
Gunathilaka, S.S |
|
dc.contributor.author |
Kalina, S |
|
dc.contributor.author |
Chandrajith, V.G |
|
dc.contributor.author |
Ranaweera, K.D.S |
|
dc.date.accessioned |
2020-01-17T07:04:39Z |
|
dc.date.available |
2020-01-17T07:04:39Z |
|
dc.date.issued |
2018 |
|
dc.identifier.citation |
Manokaran, S, et al.(2018)."Determination of Glycaemic Responses of Low Fat Milk Incorporated with Whey Proteins and Oats Powder", Journal of Clinical Nutrition & Dietetics, Vol.4 No.2:8 2018 |
en_US |
dc.identifier.issn |
2472-1921 |
|
dc.identifier.uri |
http://dr.lib.sjp.ac.lk/handle/123456789/8787 |
|
dc.description.abstract |
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 ± 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 ± 2.5%) compared to
fresh milk powder (21.9 ± 2.7%) and very low fat content (4.34 ± 0.5%) compared
to fresh milk powder (29.3 ± 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. |
en_US |
dc.language.iso |
en |
en_US |
dc.subject |
Glycaemic index; Low fat milk; Whey proteins; Oats |
en_US |
dc.title |
Determination of Glycaemic Responses of Low Fat Milk Incorporated with Whey Proteins and Oats Powder |
en_US |
dc.type |
Article |
en_US |
dc.identifier.doi |
10.4172/2472-1921.100070 |
en_US |