In vitro and in vivo glycemic index evaluation of functional goat´s milk yoghurt with added Aloe vera and Stevia rebaudiana
Keywords:
Functional food, Diabetes, Enzyme inhibition, Glycemic index, Glycemic load.Abstract
The purpose of this work was to evaluate the in vitro (inhibition of a-amylase and a-glucosidase) and in vivo (Glycemic Index and Glycemic Load) functionality of three formulations 1) natural yogurt (N), 2) 10% Aloe vera pulp and sucrose (AA) and 3) 10% Aloe vera pulp and Stevia rebaudiana (AS). Determining the % inhibition of α-amylase and α-glucosidase activity, Glycemic Index (GI) and Glycemic Load (GL). An Inhibition of α-amylase activity of 43.01%, 44.66% and 55.75% was obtained for yoghurt N, AA, and AS, respectively. On the other hand, α-glucosidase inhibition was 3.29%, 6.35% and 22.87% for yoghurt N, AA, and AS, respectively. The GI and GL of yogurt N was 36.11 and 9.02, for yoghurt AA was 55.51 and 13.90 and for yogurt AS was 16.13 and 4.02, respectively. Its consumption in the tested subjects kept blood glucose levels within normal values.
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