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undergraduate thesis
Glikemijski indeks bezglutenskog kruha
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:961918
Padarčić, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Padarčić, M. (2011). Glikemijski indeks bezglutenskog kruha (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:961918

Padarčić, Marina. "Glikemijski indeks bezglutenskog kruha." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:961918

Padarčić, Marina. "Glikemijski indeks bezglutenskog kruha." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:961918

Padarčić, M. (2011). 'Glikemijski indeks bezglutenskog kruha', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:961918

Padarčić M. Glikemijski indeks bezglutenskog kruha [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:961918

M. Padarčić, "Glikemijski indeks bezglutenskog kruha", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:961918

Metadata
TitleGlikemijski indeks bezglutenskog kruha
Title (english)Glycaemic index of gluten-free bread
AuthorMarina Padarčić
MentorDuška Ćurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2011-02-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Glikemijski indeks (GI) je koncept korišten za rangiranje hrane bogate ugljikohidratima na onu sa niskim, srednjim i visokim GI, prema razini glukoze u krvi nakon konzumacije iste. Postoji nekoliko metoda za određivanje GI pa je kod provođenja istraživanja vrlo važno detaljno opisati korištenu metodu. Porcija konzumirane hrane kojoj se određuje GI, određena je količinom probavljivih ugljikohidrata u toj namirnici. GI hrane je važan podatak o hrani za ljude koji imaju poremećaje u regulaciji glukoze u krvi kao što su dijabetes i hipoglikemija. Izbjegavanje hrane koja uzrokuje nagli porast i pad glukoze u krvi posebno koristi dijabetičarima, celijakičarima, ali i svima koji žele izbjeći razvoj takvih stanja. Cilj ovog rada bio je in vivo izmjeriti glikemijski indeks tri vrste bezglutenskog kruha koje su se međusobno razlikovale po količini dodanog kiselog tijesta. Kontrolni kruh bez dodanog kiselog tijesta imao je vrijednost glikemijskog indeksa 68, dok je kruh s 15 % dodanog kiselog tijesta imao GI 52, a kruh s 30% GI 59. Stoga se za proizvodnju bezglutenskog kruha može preporučiti umjereni dodatak kiselog tijesta (oko 15%) kako bi kruh imao niski GI.
Abstract (english)
The glycaemic index (GI) concept is used to rank carbohydrate-rich foods to those with low, medium and high GI towards the blood glucose levels after eating the same. There are several methods for calculating the GI and according to used method, it is very important to describe used method in details. A portion of consumed food which is being tested for GI is determined by the amount of avalible carbohydrates in the food. GI is important information about food for people who do not have normal regulation of glucose in blood such as diabetics and hypoglycaemics. Avoiding foods that cause instant rise and fall of blood glucose helps people with diabetes and celiac disease, and those who want to avoid the development of such states. The aim of this study was to measure the glycaemic index in vivo of three types of gluten-free bread which differed in the sourdough content. In this study, GI of control bread without sourdough was 68 while GI of bread with 15% of sourbread was 52, and GI of bread with 30% of sourbread was 59. Therefore, it is recommended to use moderate amount of sourdough (aproximately 15%) for the production of gluten-free bread having low GI.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:961918
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-19 12:08:50