International Journal of Scientific and Research Publications

IJSRP, Volume 3, Issue 11, November 2013 Edition [ISSN 2250-3153]


The Glycemic Index of Partially Refined Yellow Sugar and Plantation White Sugar: A comparative Study
      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.

Reference this Research Paper (copy & paste below code):

AmrutaNaik, PallaviAnsulkar, Dr. AbhayChowdhary (2018); The Glycemic Index of Partially Refined Yellow Sugar and Plantation White Sugar: A comparative Study; Int J Sci Res Publ 3(11) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-1113.php?rp=P231940
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