Table of Contents:

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Chapter 1

: Introduction
1.1 Background and Rationale
1.2 Research Objectives
1.3 Scope and Significance of the Study
1.4 Definition of Key Terms
1.5 Organization of the Thesis

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Chapter 2

: Literature Review
2.1 Glycemic Index: Concept and Importance
2.2 Factors Influencing Glycemic Index
2.3 Impact of Food Processing on Carbohydrate Digestion
2.4 Previous Studies on Food Processing and Glycemic Index
2.5 Gaps in Current Knowledge

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Chapter 3

: Methodology
3.1 Research Design
3.2 Selection of Food Processing Techniques
3.3 Selection of Carbohydrate Sources
3.4 Experimental Procedures
3.5 Data Collection and Analysis

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Chapter 4

: Results and Discussion
4.1 Effect of Heating Methods on Glycemic Index
4.2 Impact of Milling and Grinding on Carbohydrate Digestibility
4.3 Influence of Food Structure and Texture on Glycemic Response
4.4 Role of Food Additives and Processing Aids
4.5 Comparison of Processed vs. Whole Foods
4.6 Interaction between Processing Techniques and Glycemic Index
4.7 Implications for Dietary Guidelines and Recommendations

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Chapter 5

: Conclusion and Future Directions
5.1 Summary of Findings
5.2 Contributions to Knowledge
5.3 Limitations of the Study
5.4 Suggestions for Future Research
5.5 Practical Applications and Recommendations
5.6 Conclusion