IN VIVO STUDY OF GLYCEMIC RESPONSE OF PRODUCTS INCORPORATED WITH SELECTED SEAWEEDS

Abstract

Seaweeds can block multiple enzymes involved in glucose metabolism, including glucosidase, and dipeptidyl peptidase – 4 (DPP-4). Glycemic response is the impact of food on blood sugar levels after ingestion. The Glycemic index is the ranking of carbohydrate foods based on the rise in postprandial blood glucose. Post-prandial hyperglycemia is the sudden increase in blood glucose immediately after the ingestion of food. This study aims to investigate the glycemic response and glycemic index of formulated seaweeds (Sargassum wightii and Ulva lactuca) incorporated products bread and chapati. The seaweed incorporation highly influences all the sensory attributes of the products bread and chapati. The glycemic response of seaweed incorporated products was lower than the glycemic response of standard bread. Their test food glycemic response has a highly significant difference (p