master's thesis
Determination of the glycaemic index of energy preparations formulated for the consumption before and during physical activity

Nives Resiga (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleOdređivanje glikemijskog indeksa energetskih pripravaka namijenjenih konzumaciji prije i tijekom fizičke aktivnosti
AuthorNives Resiga
Mentor(s)Ines Banjari (thesis advisor)
Abstract
Glikemijski indeks (GI) je pokazatelj koliko određena količina i vrsta ugljikohidrata može utjecati na brzinu promjene koncentracije glukoze u krvi, a povezuje se s brojnim zdravstvenim aspektima. Za postizanje maksimalne sportske izvedbe osim općih principa, prehrana treba zadovoljiti potrebe treninga. Istraživanjima je utvrđeno kako konzumacija ugljikohidrata sa različitim GI prije, tijekom i nakon treninga utječe na sportsku izvedbu, a preferira se hrana visokog GI. Provedeno je određivanje GI dva komercijalno dostupna energetska pripravka namijenjena konzumaciji prije i za vrijeme treninga (gel i žele) i meda prema metodi ISO 26 642:2010. Najlošiju prihvatljivost (utvrđenu hedonističkom skalom) imao je gel (srednja ocjena 3,1). Glikemija promatrana kroz površinu ispod krivulje (iAUC ± SE) pokazuje statistički značajno najnižu iAUC za med 81,0 ± 8,6 dok je statistički značajno najvišu iAUC imao žele 149,2 ± 16,2 (p=0,002 u usporedbi s medom; p=0,032 u usporedbi s kontrolom). Statistički značajna razlika (p=0,008) je utvrđena između GI meda (89,6 ± 37,1) i GI želea (162,1 ± 60,9), dok u odnosu na GI gela (124,1 ± 61,5) nije utvrđena statistički značajna razlika. Rezultati pokazuju kako se med obzirom na GI može smatrati dobrom alternativom energetskim pripravcima namijenjenim sportskoj izvedbi.
Keywordsnutrition glycaemic index athletes energy preparations
Parallel title (English)Determination of the glycaemic index of energy preparations formulated for the consumption before and during physical activity
Committee MembersIvica Strelec (committee chairperson)
Ines Banjari (committee member)
Daniela Čačić Kenjerić (committee member)
Tomislav Klapec (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2016-05-03
Parallel abstract (English)
Glycaemic index (GI) indicates the rate of blood glucose change after ingestion of a certain amount and type of carbohydrate. Consumption of carbohydrates with different GI before, during and after training affects athletic performance, and the consumption of high GI food is preferred. A controlled clinical trial according to the method ISO 26642: 2010 was conducted. Two commercially available energy preparations formulated for the consumption before and during training (gel and jelly) and honey were analysed. The lowest acceptability (determined by hedonic scale) had the gel (mean score 3.1). Glycaemia observed through the area under the blood glucose curve (iAUC ± SE) was significantly the lowest iAUC for honey 81.0 ± 8.6, while jelly had the highest iAUC 149.2 ± 16.2 (p = 0.002 compared with honey; p = 0.032 compared with the control). A statistically significant difference (p = 0.008) was found between honey GI (89.6 ± 37.1) and jelly GI (162.1 ± 60.9), while no statistical difference was found for gel GI (124.1 ± 61.5). The results show that according to its GI, honey can be considered as a good alternative to energy preparations formulated for sport performance.
Parallel keywords (Croatian)prehrana glikemijski indeks sportaši energetski pripravci
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:443894
CommitterIvana Šuvak