Evaluation of Glycaemic Index and Insulin Index Marketed Sugar Product

The glycemic index (GI) and Insulin index (II) are essential parameters used to evaluate the how a food substance is effect on the blood sugar and the insulin level in the body. The study aims to evaluate the GI and ll of a marketed sugar product. It also providing the potential impact on diabetes and non-diabetic individuals. The GI was calculated by comparing the glucose response to the sugar product with their reference food (White bread) while II was measured using a similar method. High GI food increases the risk of noncommunicable disease i.e. diabetes. Test meals contain high amount of dietary fiber which affect the GI value and blood insulin. Soluble fiber as beta glucans source in the developed to eat meal and other vegetables are help to delay gastric emptying time. The glucose in the diet was absorbed more rapidly with decrease blood glucose levels and increased insulin response. The results showed the sugar product has a moderate GI and II. when compared to other sweetens. These finds suggest that sugar product may have with diabetes and manage their blood sugar levels.