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Glycaemic index of soriz (sorghum oryzoidum) grains and groats

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dc.contributor.author SIMINIUC, Rodica
dc.contributor.author COŞCIUG, Lidia
dc.contributor.author BULGARU, Viorica
dc.contributor.author ŞTEFÎRŢĂ, Mariana
dc.date.accessioned 2019-11-06T14:06:37Z
dc.date.available 2019-11-06T14:06:37Z
dc.date.issued 2012
dc.identifier.citation SIMINIUC, Rodica, COŞCIUG, Lidia, BULGARU, Viorica, ŞTEFÎRŢĂ, Mariana. Glycaemic index of soriz (sorghum oryzoidum) grains and groats. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 132-135. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6254
dc.description.abstract The glycemic index (GI) of foods rich in carbohydrates characterize on a scale from 0 to 100 so far as they raise blood glucose levels after their consumption. 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 results of experimental determinations of glycemic index of boiled soriz grains and groats compared with glucose. It was found that the samples investigated aren’t aliments with high glycemic index. Obtained data complete bibliographic information available 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.language.iso en en_US
dc.publisher Tehnica UTM 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 boiled beans and hulled soriz en_US
dc.subject glycemic index en_US
dc.subject glycaemia en_US
dc.title Glycaemic index of soriz (sorghum oryzoidum) grains and groats en_US
dc.type Article en_US


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