Effect of reduced fat and increased protein content in milk powder on Glyceamic responses in local dairy cows

Abstract

attachedMilk is considered a low glycemic food. Glycemic index (GI) is a measure of the effect of carbohydrates on blood glucose responses. The GI value of typical milk powder is 35±1 (David et al. 1981). This study was designed to determine the Glycemic responses in a protein enriched (36.4%) low fat (4.5%) milk powder formulation made using milk collected from local farmers. Milk was collected from local farmers and spray dried, after reduction of fat and addition of extra whey protein. Healthy volunteers (n=10) consisting of five males and five females between 20-25 years with body mass index (BMI) of 18.5 – 23.5kgm-2 were selected. Blood glucose concentration was measured by finger pricked capillary blood samples at fasting. 15, 30, 60, 90, 120 minute intervals after ingestion of the standard (Glucose) and formulated milk powder containing 50g of digestible carbohydrates GI value was determined as an average of all 10 subjects.