Document Type
Thesis - University Access Only
Award Date
2008
Degree Name
Master of Science (MS)
Department / School
Nutrition, Food Science, and Hospitality
Abstract
The objective of this study was to compare the glycemic response of all-purpose flour, whole wheat flour and distillers dried grains, to determine the efficiency of using Distillers Dried Grains with Solubles within the diabetic diet. The hypothesis used to guide this research was that Distillers Dried Grains because of their high protein, high fiber and low carbohydrate content, will produce a lower glycemic effect after ingestion and may be a good fit for the diabetic diet. This was tested by feeding panelists samples of each, and then determining blood glucose levels. After collection, the blood samples were separated using a centrifuge, the plasma was collected, and the plasma blood glucose level was determined using the Hexokinase method, which measured the conversion of NAD to NADH. The study results showed a clear difference in plasma blood glucose levels between the three food samples in which the distillers dried grain had the lowest response followed by the whole wheat flour and all-purpose flour respectfully. There is a vast supply of distillers dried grain and this study demonstrates there are beneficial physiological responses associated with its use. Further investigation is warranted.
Library of Congress Subject Headings
Distilling industries -- By-products
Diabetes -- Diet therapy
Glycemic index
Format
application/pdf
Number of Pages
71
Publisher
South Dakota State University
Recommended Citation
Bechen, Alyssa M., "The Glycemic Response of Distillers Dried Grains as a Human Food Ingredient" (2008). Electronic Theses and Dissertations. 1420.
https://openprairie.sdstate.edu/etd2/1420