Akademik Veri Yönetim Sistemi
Progress In Nutrition, cilt.22, ss.1-9, 2020 (SCI-Expanded)
Objective: Carbohydrates are the most abundant and common organic sources in nature. They are
vital substances of whole living organisms. Bread is the main food source of people all over the world and
very important issue in human diet as a source of carbohydrate. Bread is the principal food of Turkish People
and daily average consumption is around 400 g per person. More than half of the caloric intake is supplied by
bread. Besides protein and some vitamins, it’s a basic source of mineral supply in Turkish diet. Glycemic Index
(GI) is glucose response of food as a percentage and it is generally made by in vivo methods and expressed
as a value between 0 and 100. Foods with GI value more than 70 are (bad) carbohydrates with high glycemic
index. Glycemic load (GL), measures carbonhydrate amount in one portion of one food and gives truer results
and is expressed this formula: GL=(GIxconsumed amount of carbonhydrates as gram)/100. Method: In this
study, after digestion the variety of some breads commercially sold in our country in vitro conditions, the assays
of GI and GL of these products were carried out with spectrophotometric based methods. Result: Whole
wheat bread, wheat germ bread, hazelnut-grape bread, gluten-free bread and village bread were calculated using
the values of GI and GL as reference carbohydrates using white bread. As a result, it was found that high
wheat bread, wheat germ bread and hazelnut-grape bread have higher GI values than 70 (>70), gluten-free
bread medium, and village bread was low glycemic index (<55). Conclusion: After that directly we determined
glycemic load values of different types of breads such as wheat bread, wheat germ bread and hazelnut-grape
bread have higher GL values than (> 20).