The introduction of glycaemic index (GI) provides us to range products not only according to their physical and chemical properties but their effects in the human body (biological response). The principle and definition of GI is very simple, nevertheless its prediction gives a big problem to nutritionists and food technologists. In vivo (human) studies are generally used to determine the GI of a novel food, however, the in vivo tests have several disadvantages (human subjects, blood sampling, special safety requirements, higher cost). Therefore the development of in vitro methods plays an extremely important role. The recently used in vitro methods are very various and they can be different on several ways thus the value of the predicted GI is quite diverse. The main goal is to develop a standardized, generally accepted method which can replace the human studies moreover gives reliable results on GI. The aim of this study is to summarize and describe in vitro GI methods focusing on their methodological differences.
|Number of pages||8|
|Publication status||Published - Jan 1 2009|
ASJC Scopus subject areas
- Food Science