GI (glycemic index) Introduction

Diabetes is a metabolic disorder of carbohydrate, fat, protein, etc. Because of the role of insulin secretion and defects caused, and to long-term high blood sugar as the main manifestation of the syndrome, which is the interaction of genetic and environmental factors caused. At present, the total number of diabetes has reached 114 million people, the situation is very grim. Five aspects of modern treatment of diabetes, namely, diet therapy, exercise therapy, drug therapy, blood glucose monitoring and diabetes education diabetes treatment is called five carriages. Which is directly from the treatment of diet, exercise and medication three elements, and blood glucose monitoring and education is an important means to ensure that the three elements of the right to play a role. In the diet, the daily dietary intervention, eat low-GI foods are guaranteed one of diabetes, the human body in good condition approach. Medical experiments show that low GI food nutrition interventions can effectively control blood sugar, lower blood lipids.

GI (glycemic index) is a measure of food caused by an effective index of postprandial blood glucose response, it refers to the ingestion of food and the same amount of glucose, respectively, some containing 50g carbohydrate 2h, the plasma glucose concentration - The area under the curve of time ratio, reflecting the food with glucose, elevated blood sugar compared to the speed and capacity, usually blood glucose generation index is set to 100. GI formula: under food 2-hour postprandial plasma glucose, total area under the plasma / 2-hour postprandial plasma glucose equal amounts of glucose curve of the total area of ​​100 *.

However, the human body needs to be measured GI blood, obtained by multi-laboratory method calculation.

Using an in vitro digestion model, simulation food digestion process in the human digestive tract, digestive index can be calculated according to the product release rate of glucose and maltose test object release rate has been calculated to obtain digestion index (HI) and the glycemic index (GI), etc. index. In vitro digestion experiments mainly in a laboratory environment, simulation food digestion process in the human body, mainly simulated human mouth, stomach, intestinal digestive process, the general study of the starch material in a particular environment (pH and enzyme liquid) degradation. Containing chewing food in the mouth break down the carbohydrate substances in the role of salivary amylase degrades process, carbohydrate degradation in the gastrointestinal tract and the like. Glucose release profile is based on the hydrolysis product obtained can be calculated index (the HI), i.e. hydrolysis of carbohydrates of the sample area under the curve / rate of hydrolysis of carbohydrates reference sample * 100% area under the curve. According to the formula GI = 39.71 + 0.549 * HI, can be obtained in terms of glycemic index generation products.

Glycemic index according to the level of food can be divided into low (GI <55), medium (GI of 55 to 75) and a high GI (GI> 75) food. High GI foods, expressed into the gastrointestinal digestion and absorption of fast, completely absorbed quickly into the blood glucose, blood sugar fluctuations; long stays low GI food in the gastrointestinal time, slow release after the glucose into the blood peak is low, the rate of decline slow, small fluctuations in blood sugar. China common GI food table is as follows:

We determined the GI value of the production base in the trial of extruded products, the results are as follows:

This shows that the rice engineering and engineering side, represented by extrusion products, formulations can be optimized according to the composition of foods, to produce low GI products for diabetic human consumption.