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dc.contributor.authorManthou, E
dc.contributor.authorKanaki, M
dc.contributor.authorGeorgakouli, K
dc.contributor.authorDeli, CK
dc.contributor.authorKouretas, D
dc.contributor.authorKoutedakis, Y
dc.contributor.authorJamurtas, AZ
dc.date.accessioned2021-01-26T09:20:25Z
dc.date.available2021-01-26T09:20:25Z
dc.date.issued2014-06-12
dc.identifier.citationManthou E, Kanaki M, Georgakouli K, Deli CK, Kouretas D, Koutedakis Y, Jamurtas AZ. (2014) Glycemic Response of a Carbohydrate-Protein Bar with Ewe-Goat Whey. Nutrients. 2014; 6(6):2240-2250. https://doi.org/10.3390/nu6062240en
dc.identifier.issn2072-6643en
dc.identifier.pmid24926525 (pubmed)
dc.identifier.doi10.3390/nu6062240en
dc.identifier.urihttp://hdl.handle.net/2436/623897
dc.description© 2014 vThe Authors. Published by MDPI. This is an open access article available under a Creative Commons licence. The published version can be accessed at the following link on the publisher’s website: https://doi.org/10.3390/nu6062240en
dc.description.abstractIn this study we examined the glycaemic index (GI) and glycaemic load (GL) of a functional food product, which contains ewe-goat whey protein and carbohydrates in a 1:1 ratio. Nine healthy volunteers, (age, 23.3 ± 3.9 years; body mass index, 24.2 ± 4.1 kg·m2; body fat %, 18.6 ± 10.0) randomly consumed either a reference food or amount of the test food both with equal carbohydrate content in two visits. In each visit, seven blood samples were collected; the first sample after an overnight fast and the remaining six at 15, 30, 45, 60, 90 and 120 min after the beginning of food consumption. Plasma glucose concentration was measured and the GI was determined by calculation of the incremental area under the curve. The GL was calculated using the equation: test food GI/100 g available carbohydrates per test food serving. The GI of the test food was found to be 5.18 ± 3.27, while the GL of one test food serving was 1.09 ± 0.68. These results indicate that the tested product can be classified as a low GI (<55) and low GL (<10) food. Given the health benefits of low glycaemic response foods and whey protein consumption, the tested food could potentially promote health beyond basic nutrition.en
dc.formatapplication/pdfen
dc.languageeng
dc.language.isoenen
dc.publisherMDPIen
dc.relation.urlhttps://www.mdpi.com/2072-6643/6/6/2240en
dc.rightsLicence for published version: Creative Commons Attribution 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectglycaemic indexen
dc.subjectglycaemic loaden
dc.subjectfunctional fooden
dc.titleGlycemic response of a carbohydrate-protein bar with ewe-goat wheyen
dc.typeJournal articleen
dc.identifier.eissn2072-6643
dc.identifier.journalNutrientsen
dc.date.updated2021-01-24T21:21:17Z
dc.contributor.institutionDepartment of Nutrition and Dietetics, Technological Educational Institute of Thessaly, Karditsa 43100, Greece. eirinimanthou@yahoo.gr.
pubs.place-of-publicationSwitzerland
dc.date.accepted2014-05-26
rioxxterms.funderUniversity of Wolverhamptonen
rioxxterms.identifier.projectUOW26012021YKen
rioxxterms.versionVoRen
rioxxterms.licenseref.urihttp://creativecommons.org/licenses/by/4.0/en
rioxxterms.licenseref.startdate2021-01-26en
dc.source.volume6
dc.source.issue6
dc.source.beginpage2240
dc.source.endpage2250
dc.description.versionPublished version
refterms.dateFCD2021-01-26T09:20:02Z
refterms.versionFCDVoR
refterms.dateFOA2021-01-26T09:20:26Z


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Licence for published version: Creative Commons Attribution 4.0 International
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