Evaluation breads sold in Turkey in terms of in vitro glycemic index and glycemi̇c load

The rapidly and extremely increasing of blood sugar is undesired condition for health. The blood sugar increased rapidly and highly causes increasing insulin secretion from pancreas to blood. The repeatedly long term of this situation tires pancreas, cause the lose of the insulin receptor of cells and accumulation of insulin in blood. And this situation cause to start a dangerous metabolic process which is called "insulin resistance". The fats that accumulate around abdominal after insulin resistance reveal hypertension, increasing tendency of blot-clotting, middle-age diabetes, early-onset heart attacks, paralysis and many other bad results. Glycemic Index (GI) is generally made by in vivo methods and expressed as a value between 0 and 100. Foods with Gİ value more than 70 are (bad) carbonhydrates with high glycemic index. The upgrading potential of blood sugar of them is rapid and high. Glycemic load (GL), measures carbonhydrate amount in one portion of one food and gives truer results and is expressed this formula: GY= (Gİ x consumed amount of carbonhydrates as gram)/100. In this study, after digestion the variety of some breads commercially sold in our country in vitro conditions, the assays of Gİ and GL of these products were carried out with spectrophotometric based methods. Firstly, the GI and GL values were determined white bread. Whole wheat bread, wheat germ bread, hazelnut-grape bread, gluten-free bread and village bread were calculated using the values of GI and GY as reference carbohydrates using white bread. As a result, it was found that high wheat bread, wheat germ bread and hazelnut-grape bread have higher GI values than 70 (> 70), gluten-free bread medium, and village bread was low glycemic index (<55).