English abstract
The study evaluated the nutritional quality and the effect of Omani coffee on the glycemic index (GI) of nine commonly consumed snack foods in Oman. The foods included in this study were: doughnut, croissant, cheese, chicken and fried egg sandwiches, vegetables sambosa, fried and boiled vermicelli and white bread with red beans. The proximate chemical composition of these foods varied significantly (P< 0.05). The moisture, crude protein and fat contents ranged from 21.9 to 67.5%, 4.3 to 17% and 2.7 to 23.4 % respectively. The highest dietary fiber (7.6 + 0.1%) was found in cooked red beans. The croissant showed the highest energy value (402.7 + 8.3 kcal/100g) followed by doughnut (375.8 + 6.8 kcal/100g). The glycemic index of these foods was determined in 12 healthy human volunteers using glucose as a standard reference food. The portions of test foods containing 50 g of available carbohydrates were given either with water (250 ml), or Omani coffee (130 ml containing 225 mg of caffeine). The standard glycemic index (with water) of commonly consumed snack foods in Oman ranged between 60.35 and 75.49. Significant (P<0.05) differences were observed in the glycemic index of these foods. The highest GI value (75.493.44) was observed for doughnut while the lowest GI value (60.35 5.11) was for vegetables sambosa. Almost similar blood glucose responses were observed when these foods were given with water. The glycemic index of these foods when given with Omani coffee also differed significantly (P<0.05) and ranged between 64.02 and 78.40. The highest GI value (75.49 3.44) was observed for cheese sandwich however, no significant differences were observed in the GI values for doughnut, cheese sandwich, fried egg sandwich and chicken sandwich. The lowest GI value (57.25 = 3.97) was observed for vegetables sambosa. Overall, no significant (p < 005) differences were observed in the glycemic index value of foods when served with water or with Omani coffee. The results of the present study will add to nutritional database for Omani foods and will also help in developing appropriate dietary management strategies for an effective glycemic control in normal and diabetic subjects.
