Abstract:
Objective: Investigation of glycaemic responses of low fat milk, enriched with
whey proteins.
Design: Randomized crossover study.
Participants: Healthy volunteers (n=11) including both sexes (6 males and 5
females), aged between 20 and 30 years and with a body mass index of 18.5-23.5.
Main outcome measures: Blood glucose concentrations at fasting and 30, 45,
60, 90, 120 min were measured following ingestion of; skimmed milk powder,
incorporated with extra whey proteins and oats flour (4:1 ratio), containing 50 g
of available carbohydrates. Glycaemic Index values were expressed as the average
value of 11 subjects.
Results: GI for the prepared formulation was 12 ± 2 and the average peak
reduction of compared to the standard (Glucose) was 37.7%. Proximate analysis
of the product indicated a higher total protein content (36.08 ± 2.5%) compared to
fresh milk powder (21.9 ± 2.7%) and very low fat content (4.34 ± 0.5%) compared
to fresh milk powder (29.3 ± 2.1%).
Conclusions: Incorporation of whey powder have significantly reduced the
Glycaemic index of milk (p<0.05). Although digestible carbohydrate content was
increased by addition of oats and also being lower in fat; low GI milk powder
formulations can be developed by incorporating whey proteins and cereal grains
like oats.
