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Biological value of dietary carbohydrates of boiled soryz (Sorghum Oryzoidum) products

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dc.contributor.author BULGARU, Viorica
dc.contributor.author COSCIUG, Lidia
dc.contributor.author SIMINIUC, Rodica
dc.date.accessioned 2020-10-06T08:31:12Z
dc.date.available 2020-10-06T08:31:12Z
dc.date.issued 2014
dc.identifier.citation BULGARU, Viorica, COSCIUG, Lidia, SIMINIUC, Rodica. Biological value of dietary carbohydrates of boiled soryz (Sorghum Oryzoidum) products. In: Intellectus. 2014, nr. 2, pp. 108-111. ISSN 1810-7079. en_US
dc.identifier.uri http://repository.utm.md/handle/5014/10436
dc.description.abstract The glycemic index is considered to be a valid index of the biological value of dietary carbohydrates. It is a criterion for the classification of foods containing carbohydrates based on their effect on blood glu¬cose concentration during the two to three hours after ingestion. Foods with high glycemic index (> 70) are digested and easily absorbed into the body, causing a sudden increase and high blood glucose levels. Frequent states of hyperglycemia can lead to metabolic disorders, diabetes and obesity. The paper presents the results of experimental determinations of glycemic index of boiled soryz grains, groats and gelled starch compared to glucose. The obtained data complete the available bibliographic information with new varieties of cereal products and their glycemic index to be useful and necessary in developing food rations for different population groups. en_US
dc.description.abstract Indicele glicemic este considerat a fi un index valid al va-lorii biologice a glucidelor alimentare. El este un criteriu de clasificare a alimentelor care conţin carbohidraţi, bazat pe efectul lor asupra concentraţiei de glucoză din sânge (glicemiei) în timpul celor două-trei ore de la ingestie. Alimentele cu indice glicemic ridicat (> 70) sunt digerate şi absorbite mai uşor în organism, determinând o creştere bruscă şi un nivel ridicat de glucoză din sânge. Stări frecvente de hiperglicemie pot conduce la tulburări metabolice, diabet şi obezitate. În lucrare sunt prezentate rezultatele determinărilor experimentale ale indicilor glicemici ale boabelor, crupelor şi amidonului de soriz fierte în comparaţie cu glucoza. Datele obţinute completează informaţiile bibliografice existente despre valorea biologică a glucidelor din varietăţi noi de produse cerealiere, care vor fi utile şi necesare în elaborarea raţiilor alimentare pentru diferite categorii de populaţie.
dc.language.iso en en_US
dc.publisher Agenţia de Stat pentru Proprietatea Intelectuală a Republicii Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject soryz en_US
dc.subject soriz en_US
dc.title Biological value of dietary carbohydrates of boiled soryz (Sorghum Oryzoidum) products en_US
dc.title.alternative Valoarea biologică a carbohidraţilor dietetici ai produselor de soriz fiert (Sorghum Oryzoidum) en_US
dc.type Article en_US


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