IJSRP, Volume 3, Issue 11, November 2013 Edition [ISSN 2250-3153]
AmrutaNaik, PallaviAnsulkar, Dr. AbhayChowdhary
Abstract:
The Glycemic index (GI) is a measure of the effects of carbohydrates in food on blood sugar levels. It estimates how much each gram of available carbohydrate (total carbohydrate minus fiber) in a food raises a person blood glucose level following consumption of the food, relative to consumption of glucose. Cane sugar requires further processing to provide the free-flowing white table sugar required by the consumer.