Comparative assessment of the Glycaemic Responses of Low Fat Milk Incorporated with Whey Proteins and Oats Powder
European Journal of Molecular & Clinical Medicine,
2020, Volume 7, Issue 10, Pages 3722-3726
AbstractAim: The aim of the present study was to determine of Glycaemic Responses of Low Fat Milk Incorporated with Whey Proteins and Oats Powder in koshi region.
Materials and methods: This was a cross-sectional study conducted in the Department of Home Science, Purnea University, Purnea, Bihar, India, for 15 months. Fat was reduced (5.45%) in cow milk (15 L) and was spray dried to reduce moisture up to 4%. Oats powder and whey protein powder were obtained from reputed commercial brands and ground to make a fine powder (particle size 0.05–0.01 mm). For 100 g of milk powder, 20 g of whey and 10 g of oats powder were incorporated. Glucose was used as the standard food (GI=100). The test food (within 2 hours following preparation) and the standard food were served to the same individual on separate occasions randomly. Following an overnight fast of 8 - 12 hours, a finger prick capillary blood sample was obtained from the subject. Results: Proximate compositions of fresh cow milk powder and the formulated new powder sample were used and Significant differences were observed (p<0.05) in all three macronutrient contents (fat, protein, digestible carbohydrates) between the two samples. Crude fibre contents in both samples were not measurable. A lowering of GI about three times in the new powder formulation was achieved due to incorporation of whey and oats powder to replace great amount of milk fat. 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.
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