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Ngày xuất bản: 02/12/2023
Số lượt xem tóm tắt: 253
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DOI: https://doi.org/10.51298/vmj.v532i2.7390
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Tập 532 Số 2 (2023): Vietnam Medical Journal
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Pham , P. T., Lam , V. N., & Tran , T. T. P. (2023). DETERMINATION OF GLYCEMIC INDEX (GI) OF VARIOUS FROZEN DESSERT TYPES WITH ADDED SOLUBLE DIETARY FIBER IN VIETNAM. Tạp Chí Y học Việt Nam, 532(2). https://doi.org/10.51298/vmj.v532i2.7390

DETERMINATION OF GLYCEMIC INDEX (GI) OF VARIOUS FROZEN DESSERT TYPES WITH ADDED SOLUBLE DIETARY FIBER IN VIETNAM

Pham Phuoc Thanh1,, Lam Vinh Nien1, Tran Thi Tra Phuong2
1 University Medical Center Ho Chi Minh City
2 Vietnam National Institute of Nutrition

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Tóm tắt

Objective: To determine the glycemic index (GI) of various frozen dessert types with added soluble dietary fiber. Methods: The study followed the method of determining the GI of food according to the National Standard TCVN10036: 2013. 11 subjects were served with 125 ml glucose 20% on three occasions, with 4 different frozen dessert types with added soluble dietary fiber (ice cream, gelato, vegan gelato and sorbet) providing an equal amount of available carbohydrate of 25 g, in every two days. Blood glucose levels are monitored continuously with Freestyle Libre 2. Result: The glycemic index of vegan gelato chocolate was 30±5,7; GI of coconut sorbet is 18±5; GI of black sesame ice cream is 14±3,5 and GI of mango gelato is 30±6,0; all of which are categorized as low GI food. Conclusions: This is useful both to health professionals advising individuals on their diets, and to improving the quality of life of diabetic people, people at risk of diabetes or in need of blood glucose control.

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