Table of Contents:
Abstract
This research project aims to investigate the impact of various food processing techniques on the glycemic index (GI) of foods. The glycemic index is a measure of how quickly carbohydrates in food raise blood sugar levels. Understanding how different processing methods affect the GI of foods is crucial for designing healthier food options and managing blood sugar levels, particularly for individuals with diabetes or those at risk of developing it. This study will involve assessing the GI of commonly consumed foods before and after undergoing different processing methods, such as cooking, baking, and extrusion. By examining changes in the GI following processing, valuable insights can be gained into the potential health implications and dietary recommendations associated with different food processing techniques.
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