标题：Effect of Vegetable Mixed Curry on Glycaemic Index and Glycaemic Load of Soy Flour Incorporated Traditional Sri Lankan Breakfast Foods in Healthy Adults
摘要：Traditional Sri Lankan breakfast foods such as pittu, rotti, wandu, hopper and thosai made with 75% rice flour (Bg 352) and 25% soy flour (Pb 1) mixture were tested for their Glycaemic Index (GI) and Glycaemic Load (GL). Pittu, rotti, wandu, hopper and thosai showed low GI values of 35.5, 36.0, 43.0, 45.2 and 47.3, respectively. The GL of pittu, rotti, wandu, hopper and thosai were 5.4, 7.5, 5.4, 6.6 and 6.7, respectively and could be considered as low. The GI of foods diminished when incorporated in composite meals. A vegetable mixed curry was prepared mixing Solanum melongena (eggplant), Lycopersicon esculentum (tomato), Cucurbita maxima (pumpkins) and Ipomoea aquatica (Kankun/water spinach) in order to study meal GI and meal GL. The amount of fat, protein and available carbohydrate in the vegetable mixed curry were 9.2, 4.3 and 6.6 g/100 g dry weight, respectively. The GI of pittu meal, rotti meal, wandu meal, hopper meal and thosai meal were 30.2, 31.2, 36.5, 38.3 and 43.8, respectively. Pittu meal, rotti meal, wandu meal, hopper meal and thosai meal showed GL values of 3.9, 5.0, 4.1, 4.9 and 6.0, respectively. Addition of vegetable mixed curry showed considerable reduction of GI and GL of all test meals.
