Farklı Pişirme Yöntemlerinin Patateslerin Glisemik İndeks Değeri Üzerine Etkisi
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The purpose of this study was to determine the glycemic index values of different cooking methods applied potato foods. The study was conducted over aged between 19-35 years (24 ± 3.81), body mass index between the (18.0-24.99 kg/m2) normal value (21.58 ± 2.14), without any metabolic and endocrine diseases, 12 (4 males, 8 females) healthy adult volunteers participated. Individuals consumed reference (glucose and white bread) and test nutrients which was applied complete randomized method after 10-12 hours of fasting at 8.00-10: 00 a.m. They consumed 8 different potato test food which were containing 25 g available carbohydrate and prepared by boiled, boiled-cooled, fried and baked. All the test and reference food prepared immediately prior to eating for individuals except 50 'and 35' boiled then cooled for 24 hours at + 4 °C. From individuals 0, 15, 30, 45, 60, 90, and 120 minutes in capillary blood glucose measurements were made in duplicate. Potatoes which was prepared by different cooking methods their glycemic index values was calculated both based on glucose and white bread.From descending sort glycemic index values respectively were baked finger (bar) potatoes 147.9, boiled 35 minutes hot potatoes 133.1, boiled 50 minutes hot potatoes 131.4, baked scalloped potatoes 115.1, 50 minutes boiled than 24-hour cold-stored potato at 4 ° C 101.9, scalloped potatoes fried in sunflower oil 101.5, finger (bar) potatoes fried in sunflower oil 97.2, 35 minutes boiled than 24-hour cold-stored potato at 4 ° C 83.5. According to the glucose glycemic index values were as follows: baked finger (bar) potatoes 114.6, boiled 35 minutes hot potatoes 100.9, boiled 50 minutes hot potatoes 130.4, baked scalloped potatoes 90.45, 50 minutes boiled than 24-hour cold-stored potato at 4 ° C 81.4, scalloped potatoes fried in sunflower oil 77.2, finger (bar) potatoes fried in sunflower oil 76.4, 35 minutes boiled than 24-hour cold-stored potato at 4 ° C 64.7. For both reference food, 35 minutes boiled than 24-hour cold-stored potato’s glycemic index value was the lowest. Cooling the boiled potatoes + 4 ° C for 24 hours caused increasing resistant starch thus the value glycemic index lowers. Although potatoes which was applied frying method had relatively low glycemic index values, should not be preferred to other methods (baking and boiling). Besides the glycemic index knowledge healthy eating habits should be learned to individuals.