Effect of different methods of cooking on the dietary fibre content of wheat and wheat products and their hypoglycemic effect on NIDDM patients.

摘要

The effects of different cooking methods on the TDF (total dietary fibre) content of the selected wheat products were varied. Moist heat cooking methods were found to reduce the TDF of wheat products in varying degrees. Deep fat frying increased theTDF content of whole wheat flour by 7%, baking and roasting increased the TDF of whole wheat flour (51%) and semolina (188%) significantly. A significant inverse relationship was established between TDF content and the amount of water used for cooking (r=-0.6). Peak rise in blood glucose was minimum for whole wheat bread (44.0 mg/dl) which had the highest TDF of 19.47 g/100 g followed by chappathi (49 mg/dl) and wheat rava upma (54 mg/dl) whose TDF were 12.69 and 12.83 g/100 g respectively. A significant inverse relationship was found between TDF and the rise in blood glucose. The results of the study imply that dry heat cooking methods like baking, roasting and pan roasting; a usage of minimum possible amounts of water for cooking and selection of whole wheat products helps in maximum retention of TDF and ensures better glycaemic control in diabetic subjects.