physicochemical

PARIMALAVALLI and KAVITHA
From Table – 1, it is clear that the mean GI
of broken wheat porridge, whole wheat flour porridge
and whole wheat flour chapathi was found to be 34,
45 and 60 respectively. The two food products
namely broken wheat porridge and whole wheat flour
porridge recorded low Glycaemic Index (GI) values.
Whole wheat flour chapathi fell under medium
Glycaemic Index (GI) value. The values were found
to be closer to the recently published values
suggested for ragi roti 68 (Asna, 2006), chapathi 62
(Without Oil) (Asna, 2006) and porridge 55
(www.ginews.com).
Ludwig (2003) revealed that porridge made
from larger and more intact cereals was found to have
a lower Glycaemic Index (GI) than that made from
more finely ground cereals. Increased processing and
starch retrogradation can affect Glycaemic Index
(Foster Powell et al. 2005). The results of the present
study were agreeable, indicating that fine wheat flour
had high Glycaemic Index (GI).
Table 2 . Glycaemic load of wheat products
Food Product Glycaemic Load (GL) Category*
Broken Wheat Porridge 16.88±5.75 Medium
Whole Wheat Flour Porridge 22.63±3.63 Medium
Whole Wheat Flour Chapathi 29.96±5.45 High
* www.glycemic index.com
Table – 2 shows the Glycaemic Load (GL)
of wheat based foods. The mean GL of broken wheat
porridge, whole wheat flour porridge and whole
wheat flour chapathi was found to be 17, 23 and 30
respectively. Glycaemic Load (GL) of the broken
wheat porridge and the whole wheat flour porridge
was medium.
It can be concluded that the Glycaemic effect
of wheat was affected by different forms of wheat
and the method of preparation. Broken wheat porridge
had lower GI than whole wheat flour porridge followed
by chapathi. Moreover starch in food was influenced
by the food processing and preparation conditions
applied. Starch may be resistant due to the structure
or starch crystal formation after cooking. Hence,
selection of low GI foods would improve the
Glycaemic profile of humans.
REFERENCES
Asna, U., Rupasri, K and Shasikala, P. 2006.
Glycemic responses to finger millet based
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diabetic and healthy subjects. Journal of Food
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Bodgan, J and Dobraszczyk. 2001. Cereals and
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Brand-Miller, J., Wolever, T.M.S., Foster-Powell, K
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Englyst, K.N., Vinoy, S., Englst, H.N and Lang, V.
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Food and Agricultural Organization/ World Health
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Foster-Powell., Kaye., Susanna, H.A., Holt., Janette,
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Grandfeldt, Y., Wu, X and Bjork, I. 2005.
Determination of glycemic index: Some
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