Food composition of fruits in Turkey: research outputs from the new Turkish Food Composition Database, TürKomp

Löker, Gül Biringen; Yaman, Mustafa; Çevikkalp, Senem Akkuş; Basaran, N.; Ozalp, C. V.; Ünlü, Şebnem Gelgel; Gültekin, Demet Demirci; Çalık, Savaş; Öztürk, Murat; Altay, Hasan; Türker, Ilknur; Ceyhan, Hacer; Güngör, Azize Alaylı; Amoutzopoulos, Birdem

doi:10.1051/fruits/2016031

Cited by 1 publication

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References 26 publications

(21 reference statements)

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“…To determine in vivo or in vitro GI value of the food, we should use reference carbohydrates such as maltose, glucose, white bread (Löker et al, 2016).…”

Section: Calculation Of Hydrolyzed Index (Hi) Valuementioning

confidence: 99%

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Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system

2022

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Carbohydrates are digested in in vivo gastrointestinal hydrolysis system in the body. To investigate glycemic evaluation of carbohydrate digestion, a lot of in vivo study in the literature, in vitro glycemic study to research postprandial glucose composition with biochemical hydrolysis systems for carbohydrates hasn't been met. In this study, it was investigated glycemic evaluation by using postprandial glucose after digestion of the bread species from different countries such as the United States, Sweden, and Germany with our constructed biochemical hydrolysis system at in vitro conditions. The assays of GI and GL values of these bread species were carried out with the methods based on spectrophotometric. GI and GL values of American white bread (AWB), Sweden white bread (SWB), German white bread (GWB) were calculated by using Turkish white bread (TWB) as reference carbohydrate. AWB, SWB, and GWB have lower GI values than TWB. GL values were also determined for each bread species by using spectrophotometric biochemical in vitro hydrolysis system because the value indicated for consumption of a foodstuff. TWB had higher GL value than the other bread species. GL values of all bread samples were bigger than 20.

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“…To determine in vivo or in vitro GI value of the food, we should use reference carbohydrates such as maltose, glucose, white bread (Löker et al, 2016).…”

Section: Calculation Of Hydrolyzed Index (Hi) Valuementioning

confidence: 99%

“…Instead of GI database, in Turkey has National Food Composition Database of merely 600 foods (Turkish Food Composition Database, 2020). This database has a glycemic indexes limited number of studies (Löker et al, 2016).…”

Section: Glycemic Investigation Of Different World Bread Samples Hydrmentioning

confidence: 99%

Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system

2022

Self Cite

View full text Add to dashboard Cite

show abstract

Food composition of fruits in Turkey: research outputs from the new Turkish Food Composition Database, TürKomp

Cited by 1 publication

References 26 publications

Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system

Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system

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