Glycemic Index Lowering Effect of Chicken Solids on Corn Starch
Glycemic index lowering effect of chicken solids was studied using a model system approach. Experimental samples were prepared by adding chicken powder at varying levels (10 mg, 20 mg, 30 mg, 40 mg) to 50 mg of corn starch as carbohydrate base. The chicken powder had a proximate protein content of 81.1 per cent, fat 9.1 per cent, ash 6 per cent and moisture 3.7 per cent. In vitro starch digestibility and estimated glycemic index (eGI) of the samples were estimated. It was found that only sample B and C could reduce the eGI of the sample by 22.8 per cent and 21.8 per cent respectively, with an eGI value of 68.05 and 68.9 respectively. Samples containing 30 mg and 40 mg chicken powder did not affect the eGI significantly and values were close to eGI values for the control (corn starch alone). It is concluded that chicken solids exhibit a significant (p < 0.05) glycemic index lowering effect at a level of 17 per cent to 29 per cent of the formulation, and not linearly with an increase in protein content.
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