In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods

This study was planned to determine in vitro glycemic indices of some traditional foods frequently consumed by Turkish nation and evaulate their effects on nutrition. Glycemic roasted chickpea, bagel, tarhana, bulgur, delight, baklava, pişmaniye kadayıf species; white bread taken as reference (70) analyzed taking digestive system model. index bagels bulgur high (> 70), medium (55-70) tarhana low (<55) chickpea. There a significant relationship between the hydrolysis Delight other sweet also (p <0.05). Absorption rates all increased reached highest level parallel with after 3 hours. delight had RAG (glucose released from starch sugars within 20 min incubation), while RDS (rapidly digestible starch) chickpea were low. Chickpeas lowest according digestibility blood glucose should be recommended nutrition professionals provide control controlled consumption index.