[Effects of dietary fiber from cassava on food glycemic index].

Abstract

Objective: To detect the glycemic index(GI) of liquid dietary fiber from cassava and mixed foods made of milk powder and flour, and to study the effect of liquid dietary fiber on food GI.

Methods: A total of 12 healthy adult volunteers, half male and half female, were selected to eat 6 kinds of food at different times, including glucose powder containing 50 grams of available carbohydrate, liquid dietary fiber, milk powder, bread and milk powder and bread with 20% liquid dietary fiber added. For each food, blood glucose was measured before eating and at 15, 30, 45, 60, 90 and 120 minutes after eating. The GI value is calculated according to the Wolever method.

Results: GI of liquid dietary fiber was 19.96±6.07. The GI of milk powder was 41.77±8.71, and that of milk powder containing liquid dietary fiber was 39.96±10.93, which was 4.33% lower than that of the former, with no statistical difference. The GI of bread was 61.63±11.59, and the GI of bread containing liquid dietary fiber was 55.82±13.87, which was 9.43% lower than that of the former, and there was no statistical difference.

Conclusion: Liquid dietary fiber from cassava is a low GI food. Adding liquid dietary fiber with 20% content can increase the sweetness of food without increasing the GI value of food.