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The Production and Properties of Glucose Syrups. II. Physiological Properties of Glucose Syrups
Author(s) -
Kearsley M. W.,
Birch G. G.,
Tabiri J. N.,
Dudbridge M. J.
Publication year - 1980
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19800320607
Subject(s) - chemistry , gum arabic , carbohydrate , food science , serum glucose , endocrinology , biochemistry , diabetes mellitus , medicine
The study indicates that when gum arabic, fat and protein are taken in conjunction with glucose syrup, changes in blood glucose profiles occur compared with glucose syrup alone. With gum arabic the effect is greatest in the 21% D.E. syrup, 30 min post ingestion (causing an elevation of blood glucose) and thereafter the effect is confined to the higher D. E. syrups. Added protein produces an elevated blood glucose peak and fat a decreased peak. Smaller loadings (10 g instead of 50 g) of different D.E. syrups showed no significant differences in blood glucose profiles.