Glycaemic index of soriz (sorghum oryzoidum) grains and groats
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Ultima descărcare din IBN:
2023-01-26 12:58
SM ISO690:2012
SIMINIUC, Rodica, COŞCIUG, Lidia, BULGARU, Viorica, STEFIRTA, Mariana. Glycaemic index of soriz (sorghum oryzoidum) grains and groats. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.2, pp. 131-134. ISBN 978-9975-87-428-1.
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Modern Technologies in the Food Industry
Vol.2, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Glycaemic index of soriz (sorghum oryzoidum) grains and groats


Pag. 131-134

Siminiuc Rodica, Coşciug Lidia, Bulgaru Viorica, Stefirta Mariana
 
Technical University of Moldova
 
Disponibil în IBN: 5 octombrie 2020


Rezumat

The glycemic index (GI) of foods rich in carbohydrates characterize on a scale from 0 to 100 so far as they raise blood glucose levels after their consumption. Foods with high glycemic index (> 70) are digested and easily absorbed into the body, causing a sudden increase and high blood glucose levels. Frequent states of hyperglycemia can lead to metabolic disorders, diabetes and obesity. The paper presents results of experimental determinations of glycemic index of boiled soriz grains and groats compared with glucose. It was found that the samples investigated aren’t aliments with high glycemic index. Obtained data complete bibliographic information available with new varieties of cereal products and their glycemic index to be useful and necessary in developing food rations for different population groups.

Cuvinte-cheie
boiled beans and hulled soriz, glycemic index, glycaemia, glucose