| 摘要 |
The present invention provides an in vitro method for determining the glycemic in-dex values for various food products. The present invention provides an accurate and inexpensive in vitro method for determining the glycemic index of a wide variety of both food ingredients and finished food products. The method, involves inter alia the measurement of the proteon content, the fat con-tent, the amount of glucose and the amounts of at least two sugars or sugar alcohols selected from the group consisting of fructose, galactose, lactose, su-crose and maltitol in a digestive sample of the food product.
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