An analysis of interaction between cooking method (steamed, baked, raw) and part (skin vs. flesh) using a comparison of means revealed that glycemic index values for part were dependent on the method of cooking and vice versa (P  0.001). Furthermore, there were significant differences in glycemic indices based on cooking method (P  0.001) and part (P  0.001). No significant differences (P>0.05) were observed among subjects or between replications


Fig. (1). Mean Glucose Response from Participants consuming cooked Beauregard Sweet Potato Samples containing 25 g of carbohydrate. Vertical bars are the standard error of duplicate analyses for 12 subjects.


Table 1 shows the calculated glycemic index for each sample. Glucose was given the value of 100. The Type III Sum of Squares analysis of subjects indicated no differences in glycemic indices calculated from subjects for each treatment (P = 0.573). Significant differences were observed by treatment (P  0.0001).

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