Effect of The Chemical Composition of some Prepared Traditional Dishes from Samh Flour (Msembrythemum Forsskali Hochst(on Glycemic Index (GI) | ||||
| Alexandria Science Exchange Journal | ||||
| Article 15, Volume 34, April-June - Serial Number 2, June 2013, Page 104-113 PDF (2.13 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2013.159116 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Eman El- Shary; Gawaher El- Heggy | ||||
| Abstract | ||||
| The choice of three popular dishes in the northern region of Saudi Arabia prepared from flour seeds roasted a (Bakalh, porridge and bread), was chemical analysis of the food was done and it relation to GI was determined them alone together chemical analysis to accurately tolerant roasted. Participated in the study, 30 volunteers, blood samples were withdrawn from the participants at set intervals to measure blood glucose levels after eating these dishes and then draw a curve of glucose, to calculate the value of Diabetes Index (GI) for each of these dishes tudied. Although disorder relationship between items content and in popular dishes regarding nutrients and value Glycemic index (GI), but it appeared significant relation between the content type of the protein and Glycemic index (GI), at (P ≤ 0.05) for accurate tolerant roasted. | ||||
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